Brazilian recipe
Classic Brazilian Style Pudding
This classic pudding is a traditional Brazilian dessert, cherished for its comforting flavor and straightforward preparation.
0.0 / 5 de 0 avaliações
Ingredients
1 cup sugar (for the syrup)
1 coffee cup water (for the syrup)
3 eggs
8 tablespoons sugar
4 tablespoons all-purpose flour
1/2 liter boiling milk
1 coffee cup water (for the syrup)
3 eggs
8 tablespoons sugar
4 tablespoons all-purpose flour
1/2 liter boiling milk
Where to find ingredients
All ingredients can be found in any local grocery store or supermarket in the baking or dairy aisles.
Preparation
- Preheat the oven to its maximum temperature
- Place a baking pan filled with about two fingers of cold water into the oven
- Combine the sugar for the syrup with the water in a saucepan and place over low heat to dissolve
- Avoid stirring the syrup with a spoon once the cooking process has started
- Remove the syrup from the heat as soon as it reaches a dark golden color
- Distribute the syrup evenly throughout the pudding mold, including the central cone, and set aside
- Beat the eggs with the sugar in a blender for about 5 minutes until you get a light and voluminous mixture
- Add the all-purpose flour gradually, one spoonful at a time, while keeping the blender running
- Incorporate the boiling milk little by little and continue blending the batter for another 2 minutes
- Transfer the liquid mixture into the caramelized mold
- Place the pudding mold inside the baking pan containing water that will now be boiling in the oven
- Bake for a period between 50 minutes and one hour until the surface is deep golden brown
- Perform the toothpick or knife test to check if it is baked
- When pierced, it should come out clean
- Unmold the pudding while still warm to prevent the syrup from hardening and to facilitate removal from the mold
Notes
This pudding has a firmer texture than the versions made with condensed milk. The secret to a perfect release from the mold is to unmold it while it is still warm, which ensures the caramel syrup remains fluid and the pudding does not dry out.
Ratings and comments