Brazilian recipe
Classic Firm Homemade Pudding (Pudim clássico)
A traditional, firmer-textured dessert that relies on classic techniques rather than condensed milk for a comforting, authentic finish.
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Ingredients
1 cup sugar for the caramel
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 small coffee cup of water for the caramel
3 large eggs
8 tablespoons sugar for the batter
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 small coffee cup of water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
You can find all these pantry staples at local supermarkets or grocery stores in the Bahamas, specifically in the baking aisle. For whole milk and fresh eggs, visit the dairy section of your preferred local food retailer.
Preparation method
- Preheat your oven to its maximum temperature setting.
- Fill a large roasting pan with enough water to reach about two inches up the sides and place it inside the oven.
- In a small saucepan, combine the sugar for the caramel with the water and heat over low heat until the sugar has fully dissolved.
- Once the syrup begins to simmer, avoid stirring it with a spoon to prevent crystallization.
- Remove the caramel from the heat as soon as it reaches a deep golden amber color and a thick consistency.
- Pour the hot caramel into the pudding mold, swirling it carefully to coat the bottom and sides evenly, including the central tube.
- Set the mold aside.
- In a blender, beat the eggs with the 8 tablespoons of sugar for approximately 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 stream in the boiling milk and blend for another 2 minutes to thoroughly incorporate all ingredients.
- Pour the batter into the prepared caramelized mold.
- Place the pudding mold into the preheated water bath inside the oven.
- Bake for approximately 50 to 60 minutes, or until the surface is deeply golden.
- To check for doneness, insert a toothpick or thin knife into the center.
- If it comes out clean, the pudding is ready.
- Unmold the pudding while it is still warm by placing a serving plate over the mold and flipping it quickly.
- This step ensures the caramel remains fluid and helps the pudding release easily from the mold.
Observations
This recipe yields a traditional pudding known for its firm, set texture, distinct from the common versions made with condensed milk. The key to a flawless unmolding and a smooth, syrupy caramel is to invert the pudding while it is still warm, preventing the caramel from setting and ensuring a clean release from the tin.
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