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Brazilian recipe

Classic Homemade Pudding (Pudim clássico)

A traditional Brazilian egg-based custard, celebrated for its firm texture and comforting flavor. A straightforward, reliable recipe perfect for any gathering.

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70 min preparation 50 min cooking 12 portions 1071 product views
Classic Homemade Pudding (Pudim clássico)

Ingredients

1 cup granulated sugar for the syrup
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 espresso-sized cup water for the syrup
3 large eggs
8 tablespoons granulated sugar for the custard

Where to find ingredients

You can find all-purpose flour, whole milk, and eggs at any local 'Kirana' store or large grocery supermarket in the baking or dairy aisles. For the best results, use high-quality white granulated sugar for the caramel base.

Preparation method

  1. Preheat the oven to its maximum temperature.
  2. Place enough cold water into a roasting pan to reach a depth of about two fingers, and place the pan inside the oven.
  3. In a saucepan, combine the sugar for the syrup with the water and cook over low heat until the sugar dissolves.
  4. Once the syrup begins to cook, avoid stirring with a spoon.
  5. Remove the syrup from the heat once it reaches a deep golden color and thick consistency.
  6. Pour the hot syrup into the pudding mold, spreading it evenly across the bottom and sides, including the central tube.
  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. Gradually add the all-purpose flour, one tablespoon at a time, keeping the blender running.
  10. With the blender still running, slowly pour in the boiling milk and blend for another 2 minutes to ensure everything is well incorporated.
  11. Pour the mixture from the blender into the prepared, caramelized mold.
  12. Place the pudding mold into the roasting pan already inside the oven to bake in a bain-marie.
  13. Bake for approximately 50 minutes to 1 hour, or until the surface is deeply golden.
  14. To check for doneness, 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 serving dish over the mold and flipping it quickly.
  17. This ensures the syrup remains liquid and helps the pudding detach easily.

Observations

This custard is a classic variation that stands out for its firmer texture, distinct from recipes that rely on sweetened condensed milk. The secret to an impeccable unmolding and a consistently fluid caramel sauce is to serve the pudding while still warm, which prevents the syrup from thickening and makes it easier to release from the mold.
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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 into a roasting pan to reach a depth of about two fingers, and place the pan inside the oven.

Place enough cold water into a roasting pan to reach a depth of about two fingers, and place the pan inside the oven.
Step 3

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

In a saucepan, combine the sugar for the syrup with the water and cook 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 syrup from the heat once it reaches a deep golden color and thick consistency.

Remove the syrup from the heat once it reaches a deep golden color and thick consistency.
Step 6

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

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

Gradually add the all-purpose flour, one tablespoon at a time, keeping the blender running.

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

With the blender still running, slowly pour in the boiling milk and blend for another 2 minutes to ensure everything is well incorporated.

With the blender still running, slowly pour in the boiling milk and blend for another 2 minutes to ensure everything is well incorporated.
Step 11

Pour the mixture from the blender into the prepared, caramelized mold.

Pour the mixture from the blender into the prepared, caramelized mold.
Step 12

Place the pudding mold into the roasting pan already inside the oven to bake in a bain-marie.

Place the pudding mold into the roasting pan already inside the oven to bake in a bain-marie.
Step 13

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

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

To check for doneness, insert a toothpick or knife into the center.

To check for doneness, 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 serving dish over the mold and flipping it quickly.

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

This ensures the syrup remains liquid and helps the pudding detach easily.

This ensures the syrup remains liquid and helps the pudding detach easily.
Final result

Classic Homemade Pudding (Pudim clássico)

Classic Homemade Pudding (Pudim clássico)

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