The ideal product for the manufacture of pudding comes with the lid. It can be used in the microwave or in a bain-marie, and a conventional oven. Developed in a material suitable for food storage, preserves aroma, leaves no smell in food.

Developed in plastic material suitable for food storage;

• Does not contain the substance Bisphenol A (BPA, CAS: 80-05-7)
• Can be used in conventional oven and microwave
• Do not caramelize directly in the Baking pan.
• It is recommended a maximum of 180 °C/ 350°F degrees in a bain-marie;
• Never use directly on a hot surface;
• This baking pan of Pudding must not have the lid fitted, either in a conventional oven or in a microwave (Only on top of it)

REPARATION OF THE CARAMEL/SYRUP:

1. In a saucepan, bring the sugar over low heat and stir until golden.

2. Add the water, stir and let it rest.

3. Wait for the temperature to decrease and pour the syrup in the baking pan.

Wait for the syrup to cool! Otherwise, boiling caramel may melt the pan.

• PREPARATION OF THE PUDDING:

1. Remove the egg whites and use only the yolks.
2. Add the other ingredients and mix slowly using fuê. Prepare the dough and pour into the already caramelized molds, without covering the central pin.

• PREPARATION OF THE BAKING PAN:

After adding the syrup and the dough, prepare the molds on the baking sheet by putting water until it reaches half the way. Support the covers over the top and do not let one shape touch the other or the sides of the roasting pan.

obs.: The lid must follow the baking pan throughout the process, but only supported and not fitted.

This is necessary as both must undergo the same contraction during cooking, otherwise there will be slack in the fitting.

• COOKING:

1. Always place the baking sheet on the lowest rack in your oven!
2. Do not heat the water in the bain-marie and do not use aluminum foil over the molds.
3. Do not let the water in the bain-marie dry out.