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Brazilian recipe

Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)

A traditional, firm-textured pudding that remains a comforting staple. This classic version offers a simpler, refined profile perfect for any gathering.

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70 min preparation 50 min cooking 12 portions 954 product views
Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)

Ingredients

1 cup sugar for the caramel
4 tablespoons all-purpose flour
1/2 litre whole milk, boiling
1 small coffee cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter

Where to find ingredients

You can find all-purpose flour, white sugar, and fresh eggs at local supermarkets or general grocery stores across the islands. Whole milk is readily available in the dairy aisle of any local provision shop or major supermarket.

Preparation method

  1. Preheat your oven to its highest temperature setting.
  2. Fill a large roasting pan with enough cold water to reach about two fingers deep, and place it inside the oven.
  3. In a saucepan, combine the sugar for the caramel with the water and cook over low heat until the sugar has fully dissolved.
  4. Once the caramel begins to bubble and cook, do not stir it with a spoon.
  5. Remove the caramel from the heat as soon as it reaches a deep, dark golden hue.
  6. Pour the hot caramel into the pudding mould, coating the bottom and sides evenly, including the central tube.
  7. Set the mould aside to cool slightly.
  8. In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes until the mixture is pale and well-aerated.
  9. Gradually add the flour, one tablespoon at a time, keeping the blender running.
  10. With the blender still running, slowly pour in the boiling milk and blend for another 2 minutes to ensure everything is thoroughly incorporated.
  11. Pour the batter into the prepared caramel-lined mould.
  12. Place the pudding mould into the roasting pan already inside the oven to cook in a bain-marie.
  13. Bake for approximately 50 minutes to 1 hour, or until the top is deeply golden.
  14. Test for doneness by inserting a toothpick or thin knife into the center.
  15. If the tester comes out clean, the pudding is ready.
  16. Invert the pudding while it is still warm by placing a serving plate over the mould and flipping it quickly.
  17. This technique ensures the caramel stays liquid and releases the pudding perfectly from the mould.

Observations

This recipe is a time-honored preparation that achieves a firmer, velvety texture, distinct from modern versions that rely heavily on condensed milk. The hallmark of this pudding is its golden, perfectly set structure. For the best results and a seamless unmolding process, it is essential to invert the pudding while it is still warm; this ensures the caramel remains fluid and prevents it from sticking to the pan.
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Preparation method

Step-by-step images

Step 1

Preheat your oven to its highest temperature setting.

Preheat your oven to its highest temperature setting.
Step 2

Fill a large roasting pan with enough cold water to reach about two fingers deep, and place it inside the oven.

Fill a large roasting pan with enough cold water to reach about two fingers deep, and place it inside the oven.
Step 3

In a saucepan, combine the sugar for the caramel with the water and cook over low heat until the sugar has fully dissolved.

In a saucepan, combine the sugar for the caramel with the water and cook over low heat until the sugar has fully dissolved.
Step 4

Once the caramel begins to bubble and cook, do not stir it with a spoon.

Once the caramel begins to bubble and cook, do not stir it with a spoon.
Step 5

Remove the caramel from the heat as soon as it reaches a deep, dark golden hue.

Remove the caramel from the heat as soon as it reaches a deep, dark golden hue.
Step 6

Pour the hot caramel into the pudding mould, coating the bottom and sides evenly, including the central tube.

Pour the hot caramel into the pudding mould, coating the bottom and sides evenly, including the central tube.
Step 7

Set the mould aside to cool slightly.

Set the mould aside to cool slightly.
Step 8

In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes until the mixture is pale and well-aerated.

In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes until the mixture is pale and well-aerated.
Step 9

Gradually add the flour, one tablespoon at a time, keeping the blender running.

Gradually add the flour, one tablespoon at a time, keeping the blender running.
Step 10

With the blender still running, slowly pour in the boiling milk and blend for another 2 minutes to ensure everything is thoroughly incorporated.

With the blender still running, slowly pour in the boiling milk and blend for another 2 minutes to ensure everything is thoroughly incorporated.
Step 11

Pour the batter into the prepared caramel-lined mould.

Pour the batter into the prepared caramel-lined mould.
Step 12

Place the pudding mould into the roasting pan already inside the oven to cook in a bain-marie.

Place the pudding mould into the roasting pan already inside the oven to cook in a bain-marie.
Step 13

Bake for approximately 50 minutes to 1 hour, or until the top is deeply golden.

Bake for approximately 50 minutes to 1 hour, or until the top is deeply golden.
Step 14

Test for doneness by inserting a toothpick or thin knife into the center.

Test for doneness by inserting a toothpick or thin knife into the center.
Step 15

If the tester comes out clean, the pudding is ready.

If the tester comes out clean, the pudding is ready.
Step 16

Invert the pudding while it is still warm by placing a serving plate over the mould and flipping it quickly.

Invert the pudding while it is still warm by placing a serving plate over the mould and flipping it quickly.
Step 17

This technique ensures the caramel stays liquid and releases the pudding perfectly from the mould.

This technique ensures the caramel stays liquid and releases the pudding perfectly from the mould.
Final result

Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)

Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)

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