The speaker is making a pudding dessert, starting by creating a pudding syrup. They add a cup of sugar to a pan over medium heat and let it spread and start to melt, then mix it until it's uniform. They then add half a cup of water, being careful not to create lumps.
The syrup is then removed from the heat and let cool before being poured into a greased mold. The mold is then put aside, and the speaker begins to prepare the pudding mixture.
They blend together 400ml of milk, a box of cream, a 395g can of condensed milk, and two packets of hydrated colorless gelatin. The mixture is then poured into the mold with the syrup and refrigerated for at least three hours or until set.
Once set, the pudding is removed from the mold and served. Despite a few mishaps during the unmolding process, the pudding turns out well and looks perfect in shape.
Here are the key facts extracted from the text:
1. The recipe starts with making a pudding syrup by adding a cup of sugar to a pan over medium heat.
2. The sugar is left to melt and form a syrup, stirring only when the edge starts to melt.
3. The syrup is mixed until it is uniform and does not burn.
4. Once the syrup is ready, half a cup of water is added to it, but it must be added slowly and carefully to avoid burning.
5. The mixture is then left to boil for a few minutes until the sugar dissolves again.
6. The syrup is then cooled slightly and poured into a greased mold.
7. The mold is then put in the fridge to cool and thicken.
8. To make the pudding, 400ml of liquid milk, a box of cream, and a box of condensed milk are blended together.
9. Two packets of hydrated colorless gelatin are added to the mixture.
10. The mixture is then poured into the mold with the syrup.
11. The pudding is then refrigerated for at least three hours to set.
12. Once set, the pudding is unmolded and served.
13. The recipe requires no eggs or oven baking.
14. The pudding can be made with any brand of gelatin or cream.
15. The syrup point is reached when the syrup is not too thick and not too thin, similar to honey.
16. The pudding should be left in the fridge for at least three hours to set properly.
17. If the pudding is put in the freezer, it will ruin the recipe.
18. The longer the pudding is left in the fridge, the firmer it will be.