Brazilian recipe
Condensed milk pudding cooked in a pressure cooker (Pudim de leite condensado na panela de pressão)
Learn how to make a creamy, velvety condensed milk pudding using a pressure cooker. A classic dessert that is quick to prepare.
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Ingredients
3/4 cup sugar
1/4 cup boiling water
2 eggs
1 can condensed milk
1 1/4 cups milk
3 cups water (for the water bath and syrup)
1/4 cup boiling water
2 eggs
1 can condensed milk
1 1/4 cups milk
3 cups water (for the water bath and syrup)
Where to find ingredients
You can find all ingredients at local supermarkets and grocery stores. For the mold, kitchen supply stores carry standard ring molds (bundt-style pans). If needed, regular milk can be used as a substitute for the dairy component.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger mixing bowl
- Whisk the eggs gently to combine the yolks and whites
- Add the condensed milk and stir well into the egg mixture
- Pour in the milk gradually, stirring gently to avoid creating air bubbles
- Set the pudding batter aside
- In a saucepan, melt the sugar over low heat until it reaches a golden color, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splatters
- Stir until the syrup is smooth and homogeneous
- Pour the caramel into an 18 cm ring mold, rotating the pan with a cloth to coat the bottom and sides
- Strain the pudding batter directly into the caramelized mold
- Cover the mold tightly with aluminum foil, folding the edges to secure
- Line the bottom of the pressure cooker with a folded kitchen towel
- Add 3 cups of water to the pressure cooker for the water bath and place the mold inside
- Close the pressure cooker and cook over low heat for 10 minutes after it reaches pressure
- Release the pressure from the pot carefully
- Check if the pudding surface is firm; remove the mold with caution
- Remove the aluminum foil and let the pudding cool at room temperature
- Refrigerate for at least 3 hours before unmolding
- To unmold, briefly heat the bottom of the mold over a flame
- Run a knife around the edges to loosen the pudding, place a deep plate over it, and invert it in one swift motion
Observations
Condensed milk pudding prepared in a pressure cooker is a staple of Brazilian culinary tradition, celebrated for its smooth texture and rich flavor. This method significantly speeds up the cooking process, making this classic dessert accessible for those with busy schedules without sacrificing its traditional quality and results.
Perfect for finishing off special meals or satisfying a craving for something sweet, this pudding is a crowd-pleaser. The efficiency of the pressure cooker ensures even, rapid cooking, while the caramel syrup provides that quintessential touch of sweetness and sophistication.
Perfect for finishing off special meals or satisfying a craving for something sweet, this pudding is a crowd-pleaser. The efficiency of the pressure cooker ensures even, rapid cooking, while the caramel syrup provides that quintessential touch of sweetness and sophistication.
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