Brazilian recipe
Classic Homemade Pudim: A Firm and Comforting Brazilian Dessert
Discover how to make a classic, firm-textured Brazilian pudim from scratch—no condensed milk required! A simple, comforting family favorite perfect for any occasion.
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Ingredients
1 cup granulated sugar (for the caramel)
4 tablespoons all-purpose flour
1/2 litre full-fat milk, boiled
1 cup coffee cup-sized measure of water (for the caramel)
3 large eggs
8 tablespoons granulated sugar (for the custard)
4 tablespoons all-purpose flour
1/2 litre full-fat milk, boiled
1 cup coffee cup-sized measure of water (for the caramel)
3 large eggs
8 tablespoons granulated sugar (for the custard)
Where to find ingredients
For granulated sugar and all-purpose flour, any local kirana store or supermarket will have these readily available in the baking aisle. For full-fat milk, look for high-fat content packet milk (full cream milk) found at any dairy booth or grocery store. Fresh eggs can be sourced from your local egg seller or supermarket shelves. The pudding mould with a central funnel (often called a cake tin or bundt pan) can be found in the kitchenware section of department stores or local markets specializing in cookware.
Preparation method
- Preheat your oven to its highest temperature setting
- Place a roasting tin in the oven filled with enough cold water to reach a depth of about two fingers, creating your water bath
- In a small saucepan, combine the sugar and water for the caramel and cook over low heat until the sugar has fully dissolved
- Once the caramel starts to bubble and simmer, avoid stirring it with a spoon
- Remove the caramel from the heat once it reaches a deep, golden brown colour
- Carefully pour the hot caramel into your pudding mould, swirling it to coat the base, sides, and the central funnel evenly
- Set the mould aside to cool
- In a blender, process the eggs with the 8 tablespoons of sugar for about 5 minutes until the mixture is light, pale, and well-aerated
- Gradually add the all-purpose flour, one tablespoon at a time, while the blender is running on a low speed
- With the blender still running, slowly pour in the boiling milk and continue to blend for another 2 minutes to ensure everything is thoroughly combined
- Pour the custard mixture into your prepared caramel-lined mould
- Place the mould carefully into the roasting tin with the hot water already in the oven for a bain-marie bake
- Bake for approximately 50 minutes to 1 hour, or until the top is beautifully golden
- Check for doneness by inserting a toothpick or a knife into the centre of the pudding
- If it comes out clean, your pudim is perfectly cooked
- Unmould the pudim while it is still warm by placing a flat serving plate over the mould and flipping it quickly and carefully
- This method ensures the caramel stays liquid and glossy, allowing the pudding to release cleanly from the tin
Observations
This recipe is a traditional take on the beloved Brazilian pudim, celebrated for its lovely firm texture that sets it apart from versions using condensed milk. For a flawless release from the mould and a silky, flowing caramel, the trick is to unmould it while it is still warm; this prevents the caramel from thickening and ensures it slides right out of the tin perfectly every time.
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