Brazilian recipe
Brigadeiro pudding (Pudim de brigadeiro)
A faithful Brazilian recipe for brigadeiro pudding, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 colher de sopa de butter
1 cans of condensed milk
1 cans of milk de vaca (utilize a cans of condensed milk como medida)
1 colher de sopa de plain flour
4 egg yolks
1 cups of chocolate powder
Claras em neve (obtidas a partir das 4 egg whites dos eggs)
1 cans of condensed milk
1 cans of milk de vaca (utilize a cans of condensed milk como medida)
1 colher de sopa de plain flour
4 egg yolks
1 cups of chocolate powder
Claras em neve (obtidas a partir das 4 egg whites dos eggs)
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Prepare a mistura inicial batendo in a blender o condensed milk
- Add a butter
- Add o milk de vaca
- Add as egg yolks
- Add a plain flour
- Add o chocolate powder
- Processe bem ate obter uma dough homogenea
- Transfira a mistura for uma tigela
- Fold in delicadamente as egg whites em neve utilizando uma colher de pau
- Grease uma forma grande with butter
- Pour a dough na forma
- Take ao preheated oven a 180°C for about 1 hora
- Remove do oven e aguarde esfriar por pelo menos 2 horas
- Desenforme o pudim ja frio sobre um prato
- Finish a decoracao polvilhando chocolate granulado por cima
Observations
This recipe keeps the Brazilian identity of Pudim de brigadeiro, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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