Brazilian recipe
Classic Homemade Brazilian Custard (Pudim)
A traditional Brazilian favourite, this classic custard is known for its firm, velvety texture and deep, comforting flavour. A simple, foolproof recipe for any occasion.
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Ingredients
1 cup sugar (for the caramel)
4 tablespoons all-purpose flour
1/2 litre whole milk, boiled
1 cup coffee-sized serving water (for the caramel)
3 large eggs
8 tablespoons sugar (for the batter)
4 tablespoons all-purpose flour
1/2 litre whole milk, boiled
1 cup coffee-sized serving water (for the caramel)
3 large eggs
8 tablespoons sugar (for the batter)
Where to find ingredients
You can find all these pantry staples at your local supermarket or grocery store. Whole milk and large eggs are available in the dairy aisle. For the best result, use standard granulated white sugar for both the caramel and the batter. All-purpose flour is easily found in the baking section of any general grocer. If you are struggling to find specific Brazilian baking tools, any standard ring mould or bundt-style cake tin will work perfectly for this recipe.
Preparation method
- Preheat your oven to its highest setting
- Pour enough cold water into a roasting pan to cover the bottom by about two fingers' depth, and place the pan in the oven
- In a small saucepan, combine the sugar and water for the caramel and heat over low flame until the sugar has completely dissolved
- Once the syrup begins to bubble and cook, avoid stirring it with a spoon
- Remove from the heat as soon as the caramel reaches a rich, dark golden colour and thickened consistency
- Pour the hot caramel into your pudding mould, swirling it to coat the base, sides, and the central tube evenly
- Set aside to cool slightly
- In a blender, whizz the eggs and the 8 tablespoons of sugar for about 5 minutes until you have a pale, well-aerated mixture
- Gradually add the flour, one tablespoon at a time, keeping the blender running
- With the motor still running, pour in the hot milk slowly and blend for a further 2 minutes to ensure everything is thoroughly incorporated
- Pour the mixture into the prepared caramel-coated mould
- Place the mould carefully into the roasting pan already inside the oven to cook in a bain-marie
- Bake for about 50 minutes to 1 hour, or until the top is deeply golden
- Check for doneness by inserting a toothpick or thin knife into the centre
- The pudding is ready if the skewer comes out clean
- Unmould the pudding while still warm by placing a serving plate over the top and flipping the mould over quickly
- This ensures the caramel remains silky and the pudim releases perfectly from the mould
Observations
This recipe is a traditional version of the beloved Brazilian dessert, distinguished by a firmer texture compared to versions made with condensed milk. The secret to an impeccable unmoulding and a perfectly fluid caramel sauce lies in turning the pudim out while still slightly warm, which prevents the sugar from setting too firmly and makes the process effortless.
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