Brazilian recipe
Classic Homemade Stovetop-Baked Pudding (Pudim clássico)
A traditional Brazilian custard-style dessert with a firm, comforting texture. This version is prepared without condensed milk for a rustic, home-style finish.
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Ingredients
1 cup granulated sugar for the caramel
4 tbsp all-purpose flour
500 ml whole milk, boiled
1/2 cup water for the caramel
3 large eggs
8 tbsp granulated sugar for the custard
4 tbsp all-purpose flour
500 ml whole milk, boiled
1/2 cup water for the caramel
3 large eggs
8 tbsp granulated sugar for the custard
Where to find ingredients
You can find all necessary ingredients at Canadian supermarkets like Loblaws, Sobeys, or Metro. Look for 'whole milk' in the dairy aisle and standard all-purpose flour in the baking section. If you need a more intense caramel, you can use superfine sugar, but regular white granulated sugar works perfectly.
Preparation method
- Preheat your oven to its maximum temperature setting.
- Prepare a bain-marie by placing a roasting pan with about two inches of water in the oven to heat up.
- In a saucepan, combine the sugar for the caramel with the water and cook over low heat until the sugar has fully dissolved.
- Once the syrup begins to simmer, refrain from stirring it with a spoon.
- Remove the caramel from the heat as soon as it reaches a deep golden brown color and a thick consistency.
- Pour the hot caramel into the pudding mold, tilting it to coat the bottom and sides evenly, including the center tube.
- Set the mold aside.
- In a blender, process the eggs and the 8 tablespoons of sugar for about 5 minutes, until the mixture is pale and well-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 thoroughly incorporated.
- Pour the custard mixture into the caramelized mold.
- Place the mold into the preheated bain-marie inside the oven.
- Bake for approximately 50 minutes to 1 hour, or until the top is deeply golden.
- Test for doneness by inserting a toothpick or knife into the center.
- The pudding is ready when the tester comes out clean.
- Unmold the pudding while still warm by placing a plate over the mold and flipping it over quickly.
- Serving it warm ensures the caramel remains liquid and helps the pudding release smoothly from the pan.
Observations
This recipe is a traditional classic that offers a firmer, more substantial texture compared to modern versions made with condensed milk. The key to a seamless unmolding and a perfectly fluid caramel sauce is to invert the pudding while it is still warm, preventing the caramel from hardening and ensuring it releases cleanly from the pan.
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