Brazilian recipe
Simple and Rich Coffee Custard (Pudim de café)
A classic Brazilian-style coffee custard that is straightforward to prepare, delivering a bold coffee flavor and a smooth, velvety texture.
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Ingredients
5 eggs
1 can of sweetened condensed milk
2 cans of milk (use the empty condensed milk can to measure)
1 tablespoon of instant coffee powder
1 tablespoon of coffee liqueur or rum (optional)
Sugar for caramelizing the mold
1 can of sweetened condensed milk
2 cans of milk (use the empty condensed milk can to measure)
1 tablespoon of instant coffee powder
1 tablespoon of coffee liqueur or rum (optional)
Sugar for caramelizing the mold
Where to find ingredients
You can find all ingredients at local supermarkets or general grocery stores. For the condensed milk and instant coffee, check the baking or coffee aisles. If you cannot find coffee liqueur, a dark rum or even a dash of vanilla extract can serve as a substitute.
Preparation method
- Prepare the caramel by melting the sugar directly in the custard mold over low heat, ensuring you coat the sides evenly.
- In a blender, combine the eggs, sweetened condensed milk, milk, instant coffee, and the liqueur, if using.
- Blend all the ingredients until the mixture is smooth and well-incorporated.
- Pour the mixture into the prepared, caramelized mold.
- Cover the mold securely with aluminum foil.
- Place in a bain-marie in a preheated oven at 180°C for approximately 1 hour, or until the custard is set.
- Remove the custard from the oven and allow it to cool completely before placing it in the refrigerator.
- Once thoroughly chilled, carefully unmold the custard onto a serving plate.
- Serve chilled.
Observations
This coffee-infused custard is a traditional Brazilian dessert, perfect for anyone craving a practical yet flavorful sweet treat. The blend of coffee with the signature creaminess of the custard makes it a favorite choice to round off a meal or for a special afternoon snack. The preparation is simple and fuss-free, making it an ideal choice for home bakers.
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