Brazilian recipe
Classic homemade pudding without condensed milk (Pudim clássico sem leite condensado)
A traditional homemade pudding, cherished for its firm texture and comforting flavor. A straightforward recipe perfect for any occasion.
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Ingredients
1 cup of sugar for the syrup
4 tablespoons of all-purpose flour
500 ml of boiling whole milk
1 small cup of water for the syrup
3 large eggs
8 tablespoons of sugar for the batter
4 tablespoons of all-purpose flour
500 ml of boiling whole milk
1 small cup of water for the syrup
3 large eggs
8 tablespoons of sugar for the batter
Where to find ingredients
You can find these staples at local supermarkets like Choppies or Pick n Pay. Look for all-purpose flour in the baking aisle, and fresh whole milk and eggs in the dairy and refrigerator sections.
Preparation method
- Preheat your oven to its highest setting.
- Place enough cold water in a roasting pan to cover the bottom by about two fingers' depth, and set it inside the oven.
- In a saucepan, combine the sugar for the syrup with the water and place over low heat until the sugar dissolves.
- Once the syrup begins to simmer, avoid stirring it with a spoon.
- Remove the syrup from the heat once it reaches a deep golden, thickened consistency.
- Pour the hot syrup into the pudding mold, spreading it evenly across the base and sides, including the center cone.
- Set aside.
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is pale and aerated.
- Gradually add the flour, one tablespoon at a time, keeping the blender running.
- With the blender still running, slowly pour in the boiling milk and blend for another 2 minutes to ensure everything is well incorporated.
- Pour the batter into the prepared, caramelized mold.
- Place the pudding mold into the bain-marie inside the oven.
- Bake for approximately 50 minutes to 1 hour, or until the surface is deeply golden.
- To check if it is done, insert a toothpick or knife into the center.
- If it comes out clean, the pudding is ready.
- Unmold the pudding while it is still warm by placing a plate over the mold and flipping it quickly.
- This ensures the syrup remains liquid and makes it easier for the pudding to release.
Observations
This pudding is a traditional version known for its firmer texture, distinguishing itself from recipes that rely on condensed milk. The secret to a perfect release from the mold and a smooth, fluid syrup lies in serving the pudding while it is still warm, preventing the caramel from setting and ensuring it slips out of the mold with ease.
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