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Espresso Pudding

3 eggs
2 tbsp sugar
½ tsp vanilla essence
250 ml milk
100 ml espresso
1 pinch cinnamon
½ tsp chocolate powder

STEAM, 85℃
20-22 minutes

1. Thoroughly combine all the ingredients and pour through a sieve.
2. Divide the mixture between 4 baking moulds or heat-resistant cups (150ml), cover with foil.
3. Place the moulds in the perforated cooking container and steam at 85℃ for 20-22 minutes.
4. Garnish with berries and mint leaves.
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