Blue Bird Instant Pudding – 100 Gram

Directions for use

• Empty contents of Caramel Topping pudding into a ½ litre mould of 5 small moulds.
• Add contents of the powder in 500ml. of milk, stirring to keep mixture smooth.
• Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
• Remove from heat and while cool slowly pour into prepared mould. Mixture will thicken as it cools.
• Refrigerate at least 1 hour without stirring. To un-mould, loosen edges of flan from mould with the tip of a knife. Cover with plate, invert plate and mould. Remove mould.