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Brazilian recipe

Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)

This classic homemade pudding is a traditional dessert known for its firm texture and comforting flavor. A straightforward recipe perfect for any occasion.

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70 min preparation 50 min cooking 12 portions 1526 product views
Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)

Ingredients

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

Where to find ingredients

Find whole milk, sugar, flour, and eggs at local grocery stores or markets in the pantry, dairy, or bakery aisles.

Preparation method

  1. Preheat the oven to its maximum temperature.
  2. Place enough cold water in a roasting pan to cover the bottom by about two fingers, and put it inside the oven.
  3. In a saucepan, combine the sugar for the caramel with the water and place over low heat until the sugar dissolves.
  4. Once the caramel starts cooking, avoid stirring with a spoon.
  5. Remove the caramel from the heat once it reaches a dark golden, thick consistency.
  6. Pour the hot caramel into the pudding mold, spreading it evenly over the bottom and sides, including the center cone.
  7. Set aside.
  8. In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until you obtain a light and well-aerated mixture.
  9. Add the flour gradually, one tablespoon at a time, keeping the blender running.
  10. With the blender still running, add the boiling milk little by little and blend for another 2 minutes to incorporate all the ingredients well.
  11. Pour the batter from the blender into the prepared caramelized mold.
  12. Place the pudding mold into the roasting pan with hot water already inside the oven for the 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 it is still warm by placing a plate over the mold and flipping it quickly.
  17. This ensures the caramel remains liquid and facilitates the release from the mold.

Observations

This pudding is a traditional version that stands out for its firmer texture, distinguishing itself from preparations that use condensed milk. The key to an impeccable release and a consistently fluid caramel lies in serving the pudding while still warm, which prevents the sauce from thickening and makes it easier to remove 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 in a roasting pan to cover the bottom by about two fingers, and put it inside the oven.

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

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

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

Once the caramel starts cooking, avoid stirring with a spoon.

Once the caramel starts cooking, avoid stirring with a spoon.
Step 5

Remove the caramel from the heat once it reaches a dark golden, thick consistency.

Remove the caramel from the heat once it reaches a dark golden, thick consistency.
Step 6

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

Pour the hot caramel into the pudding mold, spreading it evenly over the bottom and sides, including the center 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 you obtain a light and well-aerated mixture.

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

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

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

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

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

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

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

Place the pudding mold into the roasting pan with hot water already inside the oven for the bain-marie.

Place the pudding mold into the roasting pan with hot water already inside the oven for the 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 it is still warm by placing a plate over the mold and flipping it quickly.

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

This ensures the caramel remains liquid and facilitates the release from the mold.

This ensures the caramel remains liquid and facilitates the release from the mold.
Final result

Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)

Classic Homemade Pudding without Condensed Milk (Pudim clássico sem leite condensado)

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