Brazilian recipe
Milk Pudding in an Electric Pressure Cooker
This milk pudding made in an electric pressure cooker is a practical version of the classic dessert, ensuring a creamy and uniform texture.
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Ingredients
60ml boiling water
700ml water (for the water bath and cooking)
1 tin (397g) condensed milk
300ml whole milk
150g caster sugar
2 large eggs
700ml water (for the water bath and cooking)
1 tin (397g) condensed milk
300ml whole milk
150g caster sugar
2 large eggs
Where to find ingredients
All ingredients can be found at local supermarkets and grocery stores in the baking or dairy aisles.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a large mixing bowl.
- Whisk the eggs gently with a balloon whisk to combine the yolks and whites.
- Add the condensed milk and incorporate well into the egg mixture.
- Pour in the milk gradually, stirring gently to avoid creating air bubbles.
- Set the pudding batter aside.
- In a saucepan, melt the sugar over low heat until it reaches a golden colour, stirring with a spatula.
- Carefully add 60ml of boiling water to the caramel, being mindful of splashes.
- Stir until the caramel is smooth and consistent.
- Pour the caramel into an 18cm ring mould, rotating it with a cloth to coat the bottom and sides.
- Strain the pudding batter directly into the caramel-lined mould.
- Cover the mould tightly with aluminium foil, folding the edges to secure it.
- Line the base of the pressure cooker with a folded tea towel.
- Add 700ml of water to the pressure cooker for the water bath and place the mould inside.
- Close the pressure cooker lid and cook on low heat for 10 minutes once pressure is reached.
- Release the pressure from the cooker carefully.
- Check if the surface of the pudding is set; remove the mould carefully.
- Remove the aluminium foil and allow the pudding to cool at room temperature.
- Refrigerate for at least 3 hours before unmoulding.
- To unmould, gently warm the base of the mould over the hob.
- Run a knife around the sides to loosen the pudding, cover with a deep plate and invert quickly.
Observations
Preparing this in an electric pressure cooker speeds up the cooking time, allowing the dessert to be ready quickly. The secret to a smooth pudding is to mix the ingredients without incorporating air and to let the batter rest before cooking.
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