Brazilian recipe
Classic Homemade Egg Custard without Condensed Milk (Pudim clássico)
A traditional Brazilian dessert with a firm, comforting texture. This classic preparation is straightforward and perfect for any occasion.
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Ingredients
1 cup of sugar for the caramel
4 tablespoons of all-purpose flour
500 ml of boiling whole milk
1 small cup (coffee cup size) of water for the caramel
3 large eggs
8 tablespoons of sugar for the custard base
4 tablespoons of all-purpose flour
500 ml of boiling whole milk
1 small cup (coffee cup size) of water for the caramel
3 large eggs
8 tablespoons of sugar for the custard base
Where to find ingredients
You can find all these pantry staples at local markets and neighborhood shops. For the best result, ensure you use fresh eggs and high-quality full-cream milk. If you prefer, cornflour (cornstarch) can be used as a substitute for wheat flour to achieve a slightly different texture, though wheat flour is the traditional choice for this recipe.
Preparation method
- Preheat the oven to its maximum temperature setting.
- Place enough cold water in a roasting pan to reach about two fingers in height, and place the pan inside the oven.
- In a saucepan, combine the sugar for the caramel with the water and heat over low heat until the sugar dissolves.
- Once the caramel starts to cook, avoid stirring it with a spoon.
- Remove the caramel from the heat as soon as it reaches a deep golden color and thick consistency.
- Pour the hot caramel into the pudim 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 the mixture is light and well aerated.
- Add the flour gradually, one tablespoon at a time, keeping the blender running.
- With the blender still running, slowly add the boiling milk and blend for another 2 minutes to fully incorporate all ingredients.
- Pour the custard mixture into the caramelized mold.
- Place the mold inside the roasting pan with 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 it is still warm by placing a serving dish over the mold and flipping it quickly.
- This ensures the caramel remains liquid and facilitates the release from the mold.
Observations
This pudim is a traditional variation that stands out for its firmer texture, setting it apart from modern recipes that rely on sweetened condensed milk. The key to an effortless unmolding and a perfectly fluid caramel sauce lies in serving the custard while it is still warm, which prevents the syrup from hardening and makes releasing it from the pan much easier.
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