Brazilian recipe
Classic Homemade Custard without Condensed Milk (Pudim clássico)
A traditional Brazilian custard recipe renowned for its firm, set texture and comforting flavour. Simple to prepare and perfect for any occasion.
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Ingredients
1 cup sugar for the caramel
4 tbsp plain flour
500 ml boiling full-cream milk
1 small espresso cup of water for the caramel
3 large eggs
8 tbsp sugar for the batter
4 tbsp plain flour
500 ml boiling full-cream milk
1 small espresso cup of water for the caramel
3 large eggs
8 tbsp sugar for the batter
Where to find ingredients
You can find all these pantry staples at any major Australian supermarket. Look for 'plain flour' in the baking aisle and 'full-cream milk' in the dairy section. If you need a substitute for the pudding tin, a standard circular cake tin works well, though a dedicated Bundt-style tin is traditional for this shape.
Preparation method
- Preheat your oven to the maximum temperature.
- Fill a deep baking tray with enough cold water to reach about two fingers high and place it inside the oven.
- In a saucepan, combine the sugar for the caramel with the water and cook over low heat until the sugar has dissolved.
- Once the syrup begins to simmer, avoid stirring it with a spoon.
- Remove the caramel from the heat as soon as it reaches a deep golden colour and thick consistency.
- Pour the hot caramel into the pudding tin, swirling it evenly to coat the base and sides, including the centre cone.
- Set the tin aside.
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is pale and well-aerated.
- Add the flour gradually, one tablespoon at a time, keeping the blender running.
- With the blender still running, slowly add the boiling milk and blend for another 2 minutes to incorporate everything thoroughly.
- Pour the mixture into the caramel-coated tin.
- Place the tin into the preheated bain-marie inside the oven.
- Bake for approximately 50 to 60 minutes, or until the surface is well-browned.
- To check for doneness, insert a skewer or thin knife into the centre.
- If it comes out clean, the pudding is ready.
- Turn the pudding out while it is still warm by placing a serving plate over the tin and flipping it quickly.
- This ensures the caramel remains liquid and helps the custard release cleanly from the tin.
Observations
This custard is a traditional variation that stands out for its firm texture, distinguishing itself from preparations that rely on condensed milk. The secret to an impeccable unmoulding and a consistently fluid caramel sauce is to serve the custard while it is still warm, preventing the sauce from thickening and making it easier to release from the tin.
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