Brazilian recipe
Classic Brazilian Pudding
This classic Brazilian pudding is a traditional dessert prized for its comforting flavor and straightforward preparation.
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Ingredients
1 cup sugar (for the caramel)
1/2 cup water (for the caramel)
3 eggs
8 tablespoons sugar
4 tablespoons all-purpose flour
2 cups (500 ml) boiling milk
1/2 cup water (for the caramel)
3 eggs
8 tablespoons sugar
4 tablespoons all-purpose flour
2 cups (500 ml) boiling milk
Where to find ingredients
All ingredients can be found in the baking and dairy aisles of any local grocery store or supermarket.
Method
- Preheat your oven to its highest temperature
- Place a deep roasting pan filled with about two inches of cold water into the oven to create a water bath
- Combine the sugar and water for the caramel 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 dark golden color
- Spread the caramel evenly throughout the pudding mold, including the central cone
- Set aside
- Beat the eggs and sugar in a blender for about 5 minutes until the mixture is pale 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 2 more minutes
- Pour the liquid mixture into the caramelized mold
- Place the pudding mold inside the roasting pan with water, which should be simmering by now
- Bake for 50 to 60 minutes until the surface is well browned
- Perform the toothpick or knife test to check for doneness
- The tester should come out clean when inserted
- Unmold the pudding while it is still warm to prevent the caramel from hardening and to make removal easier
Notes
This pudding has a firmer texture than 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 stays fluid and the dessert does not dry out.
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