Brazilian recipe
Indulgent Chocolate Custard (Pudim de brigadeiro)
This classic Brazilian treat is a total crowd-pleaser, beloved for its velvety, fudge-like texture and rich chocolate flavour.
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Ingredients
1 tablespoon butter
1 tin condensed milk
1 tin milk (use the empty condensed milk tin as your measure)
1 tablespoon all-purpose flour
4 egg yolks
1 cup cocoa powder
Whipped egg whites (from the 4 eggs used previously)
1 tin condensed milk
1 tin milk (use the empty condensed milk tin as your measure)
1 tablespoon all-purpose flour
4 egg yolks
1 cup cocoa powder
Whipped egg whites (from the 4 eggs used previously)
Where to find ingredients
You can find all these pantry staples at any local grocery store or 'kiryana' shop. For condensed milk and cocoa powder, look in the baking or breakfast aisle. The 'chocolate vermicelli' (chocolate sprinkles) is common in the cake decoration section of larger supermarkets or local baking supply shops. If you can't find chocolate vermicelli, you can grate a bar of plain dark chocolate as a perfect substitute.
Preparation method
- Prepare the base by blending the condensed milk in a blender
- Add the butter
- Pour in the milk
- Add the egg yolks
- Add the all-purpose flour
- Add the cocoa powder
- Blitz everything well until you have a smooth, well-combined mixture
- Transfer the mixture into a mixing bowl
- Gently fold in the whipped egg whites using a wooden spoon
- Grease a large pudding tin or cake pan with butter
- Pour the mixture into your prepared pan
- Bake in a preheated oven at 180°C for about 1 hour
- Remove from the oven and let it cool down for at least 2 hours
- Turn the cooled pudding out onto a serving plate
- Finish it off by sprinkling chocolate vermicelli over the top
Observations
This recipe takes the hassle out of making dessert by using a blender for a smooth base, while the whipped egg whites add a light, airy touch. It's an irresistible, decadent sweet that's best enjoyed chilled straight from the fridge.
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