Cupcake pudding with zucchini jam Bio Sun Mediterranean

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Cupcake pudding with zucchini jam Bio Sun Mediterranean:

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Cupcake pudding with zucchini jam Bio Sun Mediterranean

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Ingredients

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Zucchini jam, Bio Sun Mediterranean

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3 eggs

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4 muffins (120 g) or any pastry that you have durilla in the kitchen (ensaimadas, milk rolls, sponge cake ....)

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50 grams of sugar

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300 ml of whole milk

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10 drops of vanilla

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Liquid candy for the mold

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Preparation

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1. Chop the muffins or pastries, add the sugar and milk, leave a little time to soften, add the rest of the ingredients (minus the liquid caramel) and grind with any food processor.
2. We put liquid candy in the mold (I used a silicone one).
3. Pour the preparation into the mold and cover it well (if it does not have a lid put a couple of layers of aluminum foil well caught with rubber bands).
4. We put the mold in the basket and put two fingers of water in the bucket.
5. Insert the basket into the bucket and close the pot.
6. We program "menu to taste" 30 minutes at 140º and let depressurize alone.
7. Let temperate for a while, remove from the basket and when it is completely cold, put in the refrigerator 4-5 hours (better from one day to another).
8. We unmold and decorate with zucchini jam Bio Sun Mediterranean.

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