Brazilian recipe
Classic Brazilian Pudding
This classic Brazilian-style pudding is a traditional dessert cherished for its comforting flavor and straightforward preparation.
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Ingredients
1 cup sugar (for the caramel)
1 demi-tasse cup water (for the caramel)
3 eggs
8 tablespoons sugar
4 tablespoons all-purpose flour
1/2 liter boiling milk
1 demi-tasse cup water (for the caramel)
3 eggs
8 tablespoons sugar
4 tablespoons all-purpose flour
1/2 liter boiling milk
Where to find ingredients
All ingredients, such as granulated sugar, eggs, all-purpose flour, and whole milk, can be found in the baking and dairy aisles of most standard grocery stores and supermarkets.
Preparation
- Preheat your oven to its maximum temperature
- Place a roasting pan filled with about two fingers of cold water inside the oven
- Combine the sugar for the caramel with the water in a saucepan over low heat to dissolve
- Avoid stirring the caramel with a spoon once it begins to cook
- Remove the caramel from the heat as soon as it reaches a deep golden color
- Pour the caramel 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 the mixture is light and voluminous
- Add the flour gradually, one tablespoon at a time, while keeping the blender running
- Incorporate the boiling milk little by little and continue blending the batter for another 2 minutes
- Pour the liquid mixture into the caramelized mold
- Place the pudding mold inside the roasting pan with water, which will already be boiling in the oven
- Bake for a period between 50 minutes and one hour until the surface is deep golden
- Perform the toothpick or knife test to check if it is baked
- It should come out clean when inserted
- Unmold the pudding while it is still warm to prevent the caramel from hardening and to make it easier to remove from the mold
Notes
This version of the pudding has a firmer texture than those typically 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 sauce stays fluid and the pudding remains moist.
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