Brazilian recipe
Classic Homemade Pudding (Pudim clássico)
A traditional Brazilian dessert, known for its firm texture and comforting flavor. A straightforward, reliable recipe perfect for any occasion.
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Ingredients
1 cup sugar for the caramel
4 tablespoons all-purpose flour
500 ml whole milk, boiled
1/2 cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
4 tablespoons all-purpose flour
500 ml whole milk, boiled
1/2 cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
Find these pantry staples at any local grocery store or supermarket. Ensure the milk is high-quality whole milk for the best texture. If you have trouble finding a traditional pudim mold, a standard ring cake pan is a suitable substitute.
Preparation method
- Preheat the oven to its maximum temperature.
- Place enough cold water in a roasting pan to reach a depth of about two fingers, and place it inside the oven.
- In a saucepan, combine the sugar for the caramel with the water and heat over low flame until the sugar dissolves.
- Once the syrup begins to cook, avoid stirring it with a spoon.
- Remove the syrup from the heat when it reaches a dark golden color and becomes thick.
- Pour the hot caramel into the pudding mold, spreading it evenly across the bottom and sides, including the center cone.
- Set aside.
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is light and well-aerated.
- Add the all-purpose flour gradually, one tablespoon at a time, keeping the blender running.
- With the blender still on, pour in the boiling milk slowly and blend for another 2 minutes to thoroughly incorporate all ingredients.
- Pour the batter from the blender into the prepared, caramelized mold.
- Place the pudding mold into the roasting pan containing the hot water already in the oven for a bain-marie.
- Bake for approximately 50 minutes to 1 hour, or until the surface is golden brown.
- To check for doneness, insert a toothpick or knife into the center.
- If it comes out clean, the pudding is ready.
- Unmold the pudding while still warm by placing a serving 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 preparations that rely on condensed milk. The secret to an impeccable unmolding and a consistently fluid caramel lies in serving the pudding while it is still warm, preventing the syrup from thickening and allowing it to release effortlessly from the mold.
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