Brazilian recipe
Classic Homemade Egg Pudding without Condensed Milk (Pudim clássico caseiro sem leite condensado)
A traditional Brazilian dessert known for its firm texture and comforting flavor, prepared without condensed milk.
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Ingredients
1 cup of sugar for the syrup
4 tablespoons of all-purpose flour
1/2 liter of boiling whole milk
1 small cup of water for the syrup
3 large eggs
8 tablespoons of sugar for the batter
4 tablespoons of all-purpose flour
1/2 liter of boiling whole milk
1 small cup of water for the syrup
3 large eggs
8 tablespoons of sugar for the batter
Where to find ingredients
All ingredients can be found in general supermarkets. Whole milk and all-purpose flour are standard staples. Substitutes: For the flour, cornstarch can be used in equal measure for a slightly different texture, though wheat flour is the traditional choice.
Preparation method
- Preheat the oven to maximum temperature
- Place enough cold water in a roasting pan to cover approximately two fingers of height at the bottom, and position it inside the oven
- In a saucepan, combine the sugar for the syrup with the water and bring to low heat until the sugar dissolves
- As soon as the syrup begins to cook, avoid stirring with a spoon
- Remove the syrup from the heat when it reaches a dark golden and thick consistency
- Pour the hot syrup into the pudding mold, spreading it evenly across the bottom and sides, including the central cone
- Set aside
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until obtaining a light and well-aerated mixture
- Add the wheat flour gradually, one tablespoon at a time, keeping the blender running
- With the blender still on, add the boiling milk little by little and beat for another 2 minutes to incorporate all ingredients well
- Pour the batter from the blender into the already caramelized mold
- Place the mold with the pudding to bake in a bain-marie, inside the roasting pan with hot water that is already in the oven
- Bake for approximately 50 minutes to 1 hour, or until the surface is deep golden
- To check for doneness, prick the center with a toothpick or knife
- if it comes out clean, the pudding is ready
- Unmold the pudding while still hot, by placing a plate over the mold and turning it quickly
- This ensures the syrup remains liquid and facilitates the detachment
Observations
This pudding is a traditional version that stands out for its firmer texture, distinguishing itself from preparations that use condensed milk. The secret to an impeccable unmolding and a consistently fluid syrup lies in serving the pudding while still warm, which prevents the caramel from thickening and makes it easier to remove from the mold.
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