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Budín de limón con glasé



Harina de trigo leudante, 320 gr //Self-rising wheat flour, 320 g

Jugo de lima o limón, 1 u // Juice lime or lemon, 1 u

Ralladura de lima o limón, 1 u // Zest of lime or lemon, 1 u

Azúcar, 250 gr //Sugar, 250 g

Huevos, 3 u //Eggs, 3 u

Manteca-Mantequilla, 150 gr // Butter, 150 g

Leche, 200 ml // Milk, 200 ml


Para el glasé: // For the glaze:

Azúcar glass o impalpable, 200 gr // Sugar, 200 g

Jugo de limón o lima, ½ u // Lemon or lime juice, ½ u


En un bowl agregar la manteca junto con el azúcar y la ralladura de limón. Batir bien hasta cremar. Luego agregar los huevos de uno en uno y continuar batiendo.

Ahora, agregar una primera parte de harina junto con la leche y el jugo de limón e integrar todo con espátula.

Agregar la segunda parte de harina y leche. Unificar con espátula y por último, repasar con la batidora.

Llevar a moldes y hornear a 175ºC durante 35 minutos.

Para el glasé: mezclar el azúcar glass con el jugo de lima o limón hasta formar una crema suave. Es importante saber que mientras más líquido se le agrega más liviano quedará, si se prefiere un glaseado espeso debe agregarse poco líquido. Cubrir el budín cuando ya esté frío.


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Instructions

In a bowl add the butter along with the sugar and lemon zest. Beat well until creamy. Then add the eggs one at a time and continue beating. Now, add a first part of flour along with the milk and lemon juice and integrate everything with a spatula. Add the second part of flour and milk. Unify with a spatula and finally, go over with the mixer. Pour into molds and bake at 175ºC for 35 minutes. For the glaze: mix the powdered sugar with the lime or lemon juice until it forms a smooth cream. It is important to know that the more liquid you add, the lighter it will be. If you prefer a thick glaze, you should add little liquid. Cover the pudding when it is cold.

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