Brazilian recipe
Easy and Rich Coffee Custard (Pudim de café)
This classic Brazilian-style coffee custard is a simple yet sophisticated dessert, known for its smooth texture and bold, roasted flavor.
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Ingredients
5 large eggs
1 can (approx. 395g) condensed milk
2 empty cans of whole milk
1 tablespoon instant coffee powder
1 tablespoon coffee liqueur or rum (optional)
Granulated sugar for caramelizing the mold
1 can (approx. 395g) condensed milk
2 empty cans of whole milk
1 tablespoon instant coffee powder
1 tablespoon coffee liqueur or rum (optional)
Granulated sugar for caramelizing the mold
Where to find ingredients
You can find these staples at local supermarkets like Massy Stores or A1 Supermarkets. Look for condensed milk and instant coffee in the baking or beverage aisles. For the caramelization, use standard granulated white sugar found in the baking section.
Preparation method
- Prepare the caramel by melting the sugar directly in the pudding mold over low heat; coat the sides evenly and set aside.
- Place the eggs, condensed milk, whole milk, instant coffee, and the optional liqueur or rum into a blender.
- Pulse or blend until the mixture is completely smooth and well-combined.
- Pour the custard base slowly into the prepared caramel-coated mold.
- Cover the mold securely with aluminum foil.
- Place the mold in a bain-marie and bake in a preheated oven at 180°C (350°F) for about 1 hour, or until the custard is set.
- Remove from the oven and allow it to reach room temperature before placing it in the refrigerator.
- Once chilled thoroughly, carefully invert the pudding onto a serving platter.
- Serve well-chilled.
Observations
This coffee-infused custard is a staple dessert in Brazil, cherished for being both practical to prepare and deeply satisfying. The interplay between the robust coffee notes and the silky, creamy base makes it a standout choice for finishing a dinner or as a special afternoon treat. It is a straightforward recipe, perfect for home cooks looking to master a traditional, comforting sweet.
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