Tang Pudding
In a blender, place the condensed milk, the table cream, the whole milk and the packet of Tang juice powder. Blend until combined.In a bowl, pour the unflavored colorless gelatin powder and hydrate it with 5 tablespoons of water, mix well and microwave for 20 seconds.Add this mixture to the blender and let it all blend for another minute.Grease a ring cake pan with regular oil or coconut oil, spread evenly.Pour the batter into the cake pan and let it chill in the fridge for 3 to 4 hours.To make the syrup, put the sugar in a saucepan, turn the heat on medium and stir until it turns into caramel, add the water and stir until it thickens slightly, transfer to a bowl and let it cool down at room temperature.Run a knife around the edges of the cake pan to unmold the pudding and pour the syrup all over it.Serve.
Ingredientes
- 1 Pack of Condensed Milk (395g)
- 1 Pack of Table Cream (200g)
- 500ml of Whole Milk
- 1 Packet of Orange Flavored Tang Juice Powder
- 1 Packet of Colorless Unflavored Gelatin Powder (12g)
Syrup
- 1 Cup of Sugar
- ½ Cup of Water
Modo de Fazer
In a blender, place the condensed milk, the table cream, the whole milk and the packet of Tang juice powder. Blend until combined.
In a bowl, pour the unflavored colorless gelatin powder and hydrate it with 5 tablespoons of water, mix well and microwave for 20 seconds.
Add this mixture to the blender and let it all blend for another minute.
Grease a ring cake pan with regular oil or coconut oil, spread evenly.
Pour the batter into the cake pan and let it chill in the fridge for 3 to 4 hours.
To make the syrup, put the sugar in a saucepan, turn the heat on medium and stir until it turns into caramel, add the water and stir until it thickens slightly, transfer to a bowl and let it cool down at room temperature.
Run a knife around the edges of the cake pan to unmold the pudding and pour the syrup all over it.
Serve.
