Pudding Pop-overs

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the vanilla pudding from 1⁄4 l milk 3 tablespoons remove and with pudding powder and 2 tablespoons sugar stir until smooth. Boil up the rest of the 1⁄4 l milk. Stir in the pudding powder and simmer for at least 1 minute while stirring. Remove from the heat and pour into a bowl. Place cling film directly on the surface, let cool lukewarm.

2. 2

   Preheat the oven for the pop-overs (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer). Melt the butter and let it cool down a little. Brush the twelve troughs of a muffin tray with 1 tsp. oil each. Place the muffin tray in the hot oven.

3. 3

   Mix the liquid butter, eggs, 1⁄4 l milk, 1 tablespoon sugar, vanilla sugar and 1 pinch of salt briefly with the whisk of the mixer. Add the flour and stir only until the dough just has no lumps left. Pour the dough into a measuring cup.

4. 4

   Remove the muffin tray from the oven. Spread the dough evenly into the troughs. Use a teaspoon to quickly spread the pudding on the dough. Put the muffin tray back into the oven immediately and bake at the same temperature for about 12 minutes. Turn down the oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) and continue baking for 12-15 minutes. Do not open the oven door during the entire baking time! Remove from the oven, place on a cake rack and let it cool down.

5. 5

   Carefully lift the pop-overs out of their trays and dust them with icing sugar. Wild cranberries (glass) or red jam taste good with it.

Nutrition Facts

KCAL
170 kcal

CARBS
16 g

FATS
9 g

PROTEINS
4 g