Brazilian recipe
Classic Homemade Egg Pudding without Condensed Milk (Pudim clássico sem leite condensado)
A traditional Brazilian-style firm pudding with a comforting flavour profile. A simple, reliable recipe perfect for any occasion.
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Ingredients
1 cup caster sugar for the caramel
4 tablespoons plain flour
500ml whole milk, boiled
1 small espresso cup of water for the caramel
3 large eggs
8 tablespoons caster sugar for the batter
4 tablespoons plain flour
500ml whole milk, boiled
1 small espresso cup of water for the caramel
3 large eggs
8 tablespoons caster sugar for the batter
Where to find ingredients
Find caster sugar, plain (all-purpose) flour, and free-range eggs in the baking and dairy aisles of any major local supermarket such as Countdown or New World. Whole milk can be found in the refrigerated dairy section.
Preparation method
- Preheat your oven to its maximum temperature setting.
- Place a roasting tray filled with approximately 2cm of cold water in the oven to create a bain-marie.
- In a heavy-based saucepan, combine the sugar for the caramel with the water and place over low heat until the sugar has fully dissolved.
- Once the syrup begins to simmer, avoid stirring it with a spoon to prevent crystallisation.
- Remove the caramel from the heat as soon as it reaches a deep, dark golden colour.
- Immediately pour the hot caramel into your pudding mould, tilting it to coat the base and sides evenly, including the central tube.
- Set the mould aside to cool slightly.
- In a blender, process the eggs with the 8 tablespoons of sugar for about 5 minutes until the mixture is pale, airy, and doubled in volume.
- Add the plain flour one tablespoon at a time, keeping the blender running on a low speed.
- With the blender still running, slowly pour in the boiling milk and blend for a further 2 minutes to ensure everything is thoroughly incorporated.
- Pour the batter into the caramel-lined mould.
- Carefully place the mould into the preheated bain-marie inside the oven.
- Bake for approximately 50 to 60 minutes, or until the surface is beautifully golden brown.
- Test for doneness by inserting a skewer or thin knife into the centre.
- The pudding is ready if the skewer comes out clean.
- Invert the pudding onto a serving plate while it is still warm by placing the plate over the mould and flipping it in one swift motion.
- This technique ensures the caramel remains silky and the pudding releases easily from the mould.
Observations
This pudding is a classic preparation that relies on a firmer texture, setting it apart from modern recipes that call for condensed milk. The key to a clean release and a perfectly fluid caramel lies in serving the pudding while still warm, which prevents the syrup from setting too hard against the tin and ensures it remains smooth.
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