You will love this roscón pudding recipe. If you have a piece left over, take note and turn it into this delight.
Roscón de Reyes (200g – 250g)
300 ml of milk
300 ml of cream
100 g brown sugar
1 cinnamon stick
Rind of a lemon
100 g of brown sugar for the caramel
2. Make a caramel by heating the sugar in a saucepan. If necessary, we can add a little water so that it does not crystallize too quickly. Then, pour the caramel over the mold and place the sliced roscón on top.
4. Beat the eggs and mix it together with the infused milk while we strain it.
5. Add the milk and egg shake to the mold and let it soften a bit.
6. Add the sliced almonds on top and place in the oven in a water bath at 180ºC for 30-40 min. Take it out of the oven and our delicious roscón de Reyes pudding is ready.