Brazilian recipe
Classic Homemade Pudding (Pudim clássico sem leite condensado)
A traditional Brazilian dessert known for its firm texture and comforting flavor. A simple preparation that is perfect for any occasion.
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Ingredients
1 cup sugar for the caramel
4 tablespoons wheat flour
500 ml boiling whole milk
1 demitasse cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
4 tablespoons wheat flour
500 ml boiling whole milk
1 demitasse cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
You can find all ingredients at local supermarkets or grocery shops. Fresh eggs and dairy are commonly available in the refrigerated sections of general food retailers throughout the country.
Preparation method
- Preheat your oven to its maximum temperature.
- Fill a roasting pan with enough cold water to reach about two fingers deep, and place it inside the oven.
- In a saucepan, combine the sugar for the caramel with the water and place over low heat until the sugar dissolves.
- Once the syrup begins to cook, avoid stirring it with a spoon.
- Remove the syrup from the heat once it reaches a dark golden, thick consistency.
- Pour the hot caramel into the pudding mold, spreading it evenly across the bottom and sides, including the central tube.
- Set aside to cool.
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes until you get a pale, well-aerated mixture.
- Add the flour gradually, one tablespoon at a time, keeping the blender running.
- With the blender still running, slowly add the boiling milk and blend for another 2 minutes to ensure all ingredients are well incorporated.
- Pour the batter into the prepared caramelized mold.
- Place the pudding mold into the water bath inside the preheated oven.
- Bake for approximately 50 minutes to 1 hour, or until the surface is deeply golden.
- To check for doneness, insert a toothpick or knife into the center.
- If it comes out clean, the pudding is ready.
- Unmold the pudding while still warm by placing a plate over the mold and flipping it quickly.
- This ensures the caramel remains liquid and makes it easier for the pudding to release from the pan.
Observations
This pudding is a traditional version distinguished by its firmer texture, setting it apart from recipes that rely on sweetened condensed milk. The secret to a flawless unmolding and a consistently runny syrup is serving the pudding while it is still warm, which prevents the caramel from thickening and ensures it releases easily from the mold.
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