- 800 milliliters of milk
- 4 tablespoons (wiping) wheat starch
- 5 tablespoon granulated sugar
- 1 packet of vanillin
- 1 egg yolk
For the pudding:
- 3 cups of myrdum (in puree)
- 3 sweet spoon starch
- 1/2 cup of powdered sugar
For plum powder:
How is it prepared?
Blend milk, sugar, starch and egg yolk in a saucepan, stirring until the middle boiling point.
Add the pudding vanilla to the boiling point. After you’ve been through, cut the gold.
Take it from the puddle cooked for 5 minutes on a low heat.
Stir occasionally to avoid crusting while the custard that you bought from January is cold.
Once you have prepared the myrmidum purée, serve it in a glass or saucer with a layer of pudding and a pudding.
Preparation of puddings:
After you have extracted the seeds of the jerusalem plums, pass the robots.
Cook the plum prunes with starch and sugar in a sauce pan and take it from the cooker when it is dark.
Serve in a glass with pudding.
You can enrich the taste by putting biscuits, coconut and various nuts on it.