Brazilian recipe
Pressure Cooker Milk Pudding
This pressure cooker milk pudding is a practical version of the classic Brazilian dessert, ensuring a creamy and uniform texture.
0.0 / 5 by 0 Reviews
Ingredients
1 can (395g) sweetened condensed milk
1 1/4 cups full cream milk
3 cups water (for the water bath)
2 eggs
3/4 cup caster sugar
1/4 cup boiling water
1 1/4 cups full cream milk
3 cups water (for the water bath)
2 eggs
3/4 cup caster sugar
1/4 cup boiling water
Where to find ingredients
Sweetened condensed milk, eggs, milk, sugar, and water can be purchased at most grocery stores and supermarkets.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger mixing bowl
- Whisk the eggs gently with a wire whisk to combine the yolks and whites
- Add the condensed milk and whisk well to incorporate into the egg mixture
- Pour in the milk gradually, stirring gently to avoid creating air bubbles
- Set the pudding mixture aside
- In a saucepan, melt the sugar over low heat until it reaches a golden colour, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splashes
- Stir until the caramel sauce is smooth
- Pour the caramel into an 18cm ring tin, rotating the tin with a tea towel to coat the bottom and sides
- Strain the pudding mixture through a fine sieve directly into the caramel-lined tin
- Cover the tin tightly with aluminium foil, folding the edges to secure it
- Line the bottom of a pressure cooker with a folded tea towel
- Add 3 cups of water into the pressure cooker for the water bath and place the tin inside
- Close the pressure cooker and cook on low heat for 10 minutes once pressure is reached
- Carefully release the pressure from the cooker
- Check if the surface of the pudding is firm; carefully remove the tin
- Remove the aluminium foil and allow the pudding to cool to room temperature
- Refrigerate for at least 3 hours before turning out
- To turn out, gently warm the bottom of the tin over a low flame
- Run a knife around the sides to loosen the pudding, place a deep plate on top and invert in one quick motion
Observations
Cooking in an electric pressure cooker speeds up the cooking time, allowing the dessert to be ready quickly. The secret to a smooth pudding is to mix the ingredients without incorporating air and let the mixture rest before cooking.
Ratings and comments