Brazilian recipe
Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)
A traditional Brazilian dessert known for its firm texture and comforting flavor. A simple preparation, perfect for any occasion.
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Ingredients
1 cup sugar for the caramel
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 small cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 small cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
Find staples like sugar, flour, and eggs at local grocery stores or markets. Whole milk is widely available in the dairy aisle of any local supermarket.
Preparation method
- Preheat your oven to its highest setting.
- Place enough cold water in a roasting pan to reach about two fingers deep, and place it inside the oven.
- In a saucepan, combine the sugar for the caramel with the water and place over low heat until the sugar dissolves.
- Once the syrup starts cooking, avoid stirring with a spoon.
- Remove the syrup from the heat when it reaches a dark golden, thick consistency.
- Pour the hot caramel into the pudding mold, spreading it evenly across the bottom and sides, including the central tube.
- Set aside.
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until you get a light and well-aerated mixture.
- Add the flour gradually, one tablespoon at a time, keeping the blender running.
- With the blender still running, slowly add the boiling milk and beat for another 2 minutes to incorporate all ingredients well.
- Pour the batter from the blender into the prepared, caramelized mold.
- Place the pudding mold into the roasting pan with hot water that is already in the oven to bake in a bain-marie.
- Bake for approximately 50 minutes to 1 hour, or until the surface is well browned.
- To check if it is done, insert a toothpick or knife into the center.
- If it comes out clean, the pudding is ready.
- Unmold the pudding while it is still warm by placing a plate over the mold and flipping it quickly.
- This ensures the caramel remains liquid and facilitates the release from the mold.
Observations
This pudding is a traditional version that stands out for its firmer texture, distinguishing itself from recipes that call for condensed milk. The secret to a perfect release from the mold and a consistently fluid caramel sauce is to serve the pudding while it is still warm, preventing the caramel from thickening and making it easier to unmold.
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