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Brazilian recipe

Classic homemade pudding without condensed milk (Pudim clássico caseiro sem leite condensado)

A traditional dessert with a firm texture and comforting flavor, perfect for any occasion.

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70 min preparation 50 min cooking 12 portions 968 product views
Classic homemade pudding without condensed milk (Pudim clássico caseiro sem leite condensado)

Ingredients

1 cup sugar for the syrup
4 tablespoons plain flour
1/2 litre boiling whole milk
1 coffee cup water for the syrup
3 large eggs
8 tablespoons sugar for the batter

Where to find ingredients

All ingredients can be found in any local supermarket. Whole milk, eggs, and sugar are pantry staples. Plain flour is readily available in the baking aisle.

Preparation method

  1. Preheat the oven to its maximum temperature.
  2. Pour cold water into a roasting pan, enough to cover about two fingers of height at the bottom, and place it inside the oven.
  3. In a saucepan, combine the sugar for the syrup with the water and place over low heat until the sugar dissolves.
  4. Once the syrup begins to cook, avoid stirring with a spoon.
  5. Remove the syrup from the heat when it reaches a dark golden and thick consistency.
  6. Pour the hot syrup into the pudding mold, spreading it evenly over the bottom and sides, including the central cone.
  7. Set aside.
  8. In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until you obtain a light and well-aerated mixture.
  9. Add the flour gradually, one tablespoon at a time, keeping the blender running.
  10. With the blender still on, add the boiling milk little by little and blend for another 2 minutes to incorporate all ingredients well.
  11. Pour the batter from the blender into the already caramelized mold.
  12. Place the mold with the pudding to bake in a bain-marie, inside the roasting pan with hot water that is already in the oven.
  13. Bake for approximately 50 minutes to 1 hour, or until the surface is well browned.
  14. To check if it is done, insert a toothpick or knife into the center.
  15. If it comes out clean, the pudding is ready.
  16. Unmold the pudding while it is still warm by placing a plate over the mold and turning it over quickly.
  17. This ensures the syrup remains liquid and facilitates the release.

Observations

This pudding is a traditional version that stands out for its firmer texture, distinct from preparations that use condensed milk. The secret to an impeccable unmolding and a consistently fluid syrup lies in serving the pudding while still warm, which prevents the caramel from thickening and ensures it releases easily from the mold.
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Preparation method

Step-by-step images

Step 1

Preheat the oven to its maximum temperature.

Preheat the oven to its maximum temperature.
Step 2

Pour cold water into a roasting pan, enough to cover about two fingers of height at the bottom, and place it inside the oven.

Pour cold water into a roasting pan, enough to cover about two fingers of height at the bottom, and place it inside the oven.
Step 3

In a saucepan, combine the sugar for the syrup with the water and place over low heat until the sugar dissolves.

In a saucepan, combine the sugar for the syrup with the water and place over low heat until the sugar dissolves.
Step 4

Once the syrup begins to cook, avoid stirring with a spoon.

Once the syrup begins to cook, avoid stirring with a spoon.
Step 5

Remove the syrup from the heat when it reaches a dark golden and thick consistency.

Remove the syrup from the heat when it reaches a dark golden and thick consistency.
Step 6

Pour the hot syrup into the pudding mold, spreading it evenly over the bottom and sides, including the central cone.

Pour the hot syrup into the pudding mold, spreading it evenly over the bottom and sides, including the central cone.
Step 7

Set aside.

Set aside.
Step 8

In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until you obtain a light and well-aerated mixture.

In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until you obtain a light and well-aerated mixture.
Step 9

Add the flour gradually, one tablespoon at a time, keeping the blender running.

Add the flour gradually, one tablespoon at a time, keeping the blender running.
Step 10

With the blender still on, add the boiling milk little by little and blend for another 2 minutes to incorporate all ingredients well.

With the blender still on, add the boiling milk little by little and blend for another 2 minutes to incorporate all ingredients well.
Step 11

Pour the batter from the blender into the already caramelized mold.

Pour the batter from the blender into the already caramelized mold.
Step 12

Place the mold with the pudding to bake in a bain-marie, inside the roasting pan with hot water that is already in the oven.

Place the mold with the pudding to bake in a bain-marie, inside the roasting pan with hot water that is already in the oven.
Step 13

Bake for approximately 50 minutes to 1 hour, or until the surface is well browned.

Bake for approximately 50 minutes to 1 hour, or until the surface is well browned.
Step 14

To check if it is done, insert a toothpick or knife into the center.

To check if it is done, insert a toothpick or knife into the center.
Step 15

If it comes out clean, the pudding is ready.

If it comes out clean, the pudding is ready.
Step 16

Unmold the pudding while it is still warm by placing a plate over the mold and turning it over quickly.

Unmold the pudding while it is still warm by placing a plate over the mold and turning it over quickly.
Step 17

This ensures the syrup remains liquid and facilitates the release.

This ensures the syrup remains liquid and facilitates the release.
Final result

Classic homemade pudding without condensed milk (Pudim clássico caseiro sem leite condensado)

Classic homemade pudding without condensed milk (Pudim clássico caseiro sem leite condensado)

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