Mix the drainer: In a mixer, add the condensed milk, the cream, the coconut drainer, drain everything and
eggs. Beat well until smooth.
Pour into shape: Pour the pudding mixture into the caramelized mold.
Cooking in a bain-marie: Cover the container with aluminum foil and place under a preheated grill at
180°C. Place the container in a large preparation dish filled with hot water (bain-marie) and heat for
about 1 hour and 30 minutes, or until pudding is firm.
Cool and unmold: After heating, remove the pudding from the grill and let it cool completely.
Refrigerate for at least 4 hours, immediately after unmolding.
Tips for an idealized pudding
Room temperature eggs: Use room temperature eggs to prevent the pudding from having a
egg smell.
Mix well: Mix the fixings well in a blender to ensure the mixture is homogeneous.
and free of lumps.
Water shower: Make sure the water in the water shower is hot when you put the pan on
in the pan. It makes a difference if the pudding is cooked evenly.
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