Brazilian Recipe Brazilian Recipe
English Português English Español 日本語 中文 Русский Deutsch

Brazilian recipe

Classic homemade pudding without condensed milk (Pudim clássico)

A traditional Brazilian dessert with a firm texture and comforting flavor, perfect for any occasion.

0.0 / 5 by 0 Reviews

70 min preparation 50 min cooking 12 portions 914 product views
Classic homemade pudding without condensed milk (Pudim clássico)

Ingredients

1 cup sugar for the caramel
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 coffee cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter

Where to find ingredients

Find all-purpose flour, sugar, whole milk, and eggs at local supermarkets or neighborhood public markets (palengke).

Preparation method

  1. Preheat the oven to its maximum temperature.
  2. Place enough cold water in a roasting pan to cover the bottom about two fingers high and place it inside the oven.
  3. In a saucepan, combine the sugar for the caramel with the water and heat over low heat until the sugar dissolves.
  4. Once the syrup begins to cook, avoid stirring with a spoon.
  5. Remove the caramel from the heat when it reaches a dark golden, thick color.
  6. Pour the hot caramel into the pudding mold, spreading it evenly across the bottom and sides, including the central cone.
  7. Set aside.
  8. In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is light and well aerated.
  9. Add the all-purpose flour gradually, one tablespoon at a time, keeping the blender running.
  10. With the blender still on, add the boiling milk little by little and blend for another 2 minutes to incorporate all ingredients well.
  11. Pour the batter from the blender into the already caramelized mold.
  12. Place the mold with the pudding to bake in a bain-marie, inside the roasting pan with hot water already in the oven.
  13. Bake for approximately 50 minutes to 1 hour, or until the surface is well golden.
  14. To check if it is done, insert a toothpick or knife into the center.
  15. If it comes out clean, the pudding is ready.
  16. Unmold the pudding while still warm by placing a plate over the mold and flipping it quickly.
  17. This ensures the syrup remains liquid and facilitates the release.

Observations

This pudding is a traditional recipe that stands out for its firmer texture, distinguishing itself from preparations that use condensed milk. The secret to a perfect release from the mold and a consistently fluid caramel sauce lies in serving the pudding while still warm, which prevents the syrup from thickening and makes it easier to remove from the pan.
Help keep this recipe accurate and useful. Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Report something about this recipe

Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Preparation method

Step-by-step images

Step 1

Preheat the oven to its maximum temperature.

Preheat the oven to its maximum temperature.
Step 2

Place enough cold water in a roasting pan to cover the bottom about two fingers high and place it inside the oven.

Place enough cold water in a roasting pan to cover the bottom about two fingers high and place it inside the oven.
Step 3

In a saucepan, combine the sugar for the caramel with the water and heat over low heat until the sugar dissolves.

In a saucepan, combine the sugar for the caramel with the water and heat over low heat until the sugar dissolves.
Step 4

Once the syrup begins to cook, avoid stirring with a spoon.

Once the syrup begins to cook, avoid stirring with a spoon.
Step 5

Remove the caramel from the heat when it reaches a dark golden, thick color.

Remove the caramel from the heat when it reaches a dark golden, thick color.
Step 6

Pour the hot caramel into the pudding mold, spreading it evenly across the bottom and sides, including the central cone.

Pour the hot caramel into the pudding mold, spreading it evenly across the bottom and sides, including the central cone.
Step 7

Set aside.

Set aside.
Step 8

In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is light and well aerated.

In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is light and well aerated.
Step 9

Add the all-purpose flour gradually, one tablespoon at a time, keeping the blender running.

Add the all-purpose flour gradually, one tablespoon at a time, keeping the blender running.
Step 10

With the blender still on, add the boiling milk little by little and blend for another 2 minutes to incorporate all ingredients well.

With the blender still on, add the boiling milk little by little and blend for another 2 minutes to incorporate all ingredients well.
Step 11

Pour the batter from the blender into the already caramelized mold.

Pour the batter from the blender into the already caramelized mold.
Step 12

Place the mold with the pudding to bake in a bain-marie, inside the roasting pan with hot water already in the oven.

Place the mold with the pudding to bake in a bain-marie, inside the roasting pan with hot water already in the oven.
Step 13

Bake for approximately 50 minutes to 1 hour, or until the surface is well golden.

Bake for approximately 50 minutes to 1 hour, or until the surface is well golden.
Step 14

To check if it is done, insert a toothpick or knife into the center.

To check if it is done, insert a toothpick or knife into the center.
Step 15

If it comes out clean, the pudding is ready.

If it comes out clean, the pudding is ready.
Step 16

Unmold the pudding while still warm by placing a plate over the mold and flipping it quickly.

Unmold the pudding while still warm by placing a plate over the mold and flipping it quickly.
Step 17

This ensures the syrup remains liquid and facilitates the release.

This ensures the syrup remains liquid and facilitates the release.
Final result

Classic homemade pudding without condensed milk (Pudim clássico)

Classic homemade pudding without condensed milk (Pudim clássico)

Ratings and comments

Share your experience

Tell us how the recipe turned out.

Photo of the recipe sent in the comment