Pudin de Roscón de Reyes (Three Kings’ Pudding): easy recipe

The perfect Three kings’ pudding for using up those leftovers from the Three Kings’s Cake. Don’t miss our step by step recipe.

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It’s nearly Christmas and the same thing happens every year: we end up with leftover food, drinks and sweets. The good thing? There are recipes to make use of leftovers that can come in really handy to ensure we don’t waste anything. And, the way things are, it’s worth bearing in mind.

For example, this is the case with the classic Roscón de Reyes (Three Kings’ Cake). Nobody quite knows how, but days go by, it stays in the fridge and by the time we remember it's there, it’s gone dry and doesn’t look very appetising. Well, we can give it a second life, because it is a product that enables us to be versatile and make a pudin de roscón de Reyes (or Three Kings’ pudding), a food with a similar texture to a flan and can also be delicious. But, how do you turn the roscón de Reyes cake into this other dessert? We’ll tell you.

Roscón de Reyes ingredients

To make the caramel that will crown your leftover three kings’ cake pudding, you will need:

  • 150 g sugar

Additionally, to make the pudin de roscón itself, you will need:

  • 300g roscón de Reyes (Three Kings’ cake)
  • 3 eggs
  • 500 g milk
  • 50 g sugar
  • 1 lemon (we will use the zest)
  • 1 cinnamon stick

Pudin de roscón de Reyes Recipe

The Three kings’ pudding enables us to turn the roscón de Reyes (Three Kings’ cake) into a type of flan. It isn’t exactly a new recipe, since many cakes and breads mixed with milk, egg and other ingredients can have a second life. However, this one will definitely stay in the family recipe book given how easy and simple it is to make.

To make your pudding with leftover roscón, start by making the caramel. In a saucepan, cook 150 g of sugar on a medium/low heat. When it turns golden, reduce the heat and wait until all of the sugar has turned into caramel. Next, pour the caramel into a pudding mould (the same one you will use later to bake it) and make sure you fully cover the base of the mould and the sides. Set side.

Start preparing the roscón pudding straight away. To do so, boil the milk with the sugar, cinnamon and lemon, and leave to rest for 30 minutes. Next, strain the milk and add the whisked eggs. Crumble the roscón with your hands and add to the mixture, making sure everything is soaked. Then you just need to pour it into the mould with the caramel.

Having preheated the oven earlier, bake at 160 degrees for 45 minutes, with heat above and below. After that time, you can remove the pudding from the oven and leave to cool completely before removing the mould. Finish by turning it out onto a plate. And ....voilà!

If you are wondering what to do with your roscón if it has a filling, don’t worry: you can also reuse the cream, truffle or custard. To do so, just remove the filling before making the recipe and set it aside in the fridge or freezer. When the pudding is ready, you can serve part of the filling with each portion.

Nothing goes to waste here and with this recipe, you will be able to make a pudin de roscón de Reyes (Three Kings’ pudding) to make your mouth water! Mark my words!