Brazilian recipe
Creamy Coffee Custard (Pudim de café)
A classic Brazilian-style coffee-infused custard, celebrated for its silky texture and rich flavour profile.
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Ingredients
5 eggs
1 can (approx. 395g) sweetened condensed milk
2 cups milk (measured using the empty condensed milk can)
1 tbsp instant coffee powder
1 tbsp coffee liqueur or rum (optional)
Granulated sugar for caramelising the tin
1 can (approx. 395g) sweetened condensed milk
2 cups milk (measured using the empty condensed milk can)
1 tbsp instant coffee powder
1 tbsp coffee liqueur or rum (optional)
Granulated sugar for caramelising the tin
Where to find ingredients
You can find sweetened condensed milk and instant coffee in the baking or tea and coffee aisles of major supermarkets like Countdown, New World, or Pak'nSave. Use high-quality free-range eggs from the dairy section for the best texture.
Preparation method
- Prepare the caramel by melting the sugar directly in the pudding tin over low heat, ensuring the sides are evenly coated.
- Place the eggs, condensed milk, milk, instant coffee, and the optional liqueur into a blender.
- Pulse or blend until the mixture is completely smooth and well-combined.
- Pour the custard mixture into the prepared caramelised tin.
- Cover the tin securely with a piece of kitchen foil.
- Bake in a water bath (bain-marie) in a preheated oven at 180°C for approximately 1 hour, or until the custard is set.
- Remove the tin from the oven and allow it to cool thoroughly before placing it in the fridge.
- Once properly chilled, carefully turn the custard out onto a serving plate.
- Serve chilled.
Observations
This coffee-infused custard is a beloved traditional Brazilian dessert, perfect for anyone seeking a sophisticated yet straightforward sweet treat. The sophisticated pairing of roasted coffee with the signature creaminess of the custard makes it a popular choice for rounding off a meal or as a standout afternoon delight. Its preparation is entirely manageable, making it an excellent project for your home kitchen.
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