Brazilian recipe
Classic homemade pudim without condensed milk (Pudim clássico sem leite condensado)
A traditional Brazilian dessert, this classic homemade pudim is prized for its firm texture and comforting flavor. A simple recipe that is perfect for any occasion.
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Ingredients
1 cup sugar for the caramel
4 tablespoons all-purpose flour
500 ml whole milk, boiled
1 small cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
4 tablespoons all-purpose flour
500 ml whole milk, boiled
1 small cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
All ingredients are readily available at major supermarkets in Singapore (such as FairPrice, Cold Storage, or Sheng Siong). Use high-quality all-purpose flour found in the baking aisle and fresh large eggs from the dairy section.
Preparation method
- Preheat your oven to its maximum temperature.
- Place enough cold water in a roasting pan to reach about two fingers deep and set it inside the oven.
- In a saucepan, combine the sugar for the caramel with the water and place over low heat until the sugar has dissolved.
- Once the caramel starts to cook, avoid stirring with a spoon.
- Remove the caramel from the heat as soon as it reaches a deep golden, thick consistency.
- Pour the hot caramel into a pudding mold, spreading it evenly across the bottom and sides, including the central tube.
- Set aside.
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is pale and well-aerated.
- Gradually add the flour, one tablespoon at a time, keeping the blender running.
- With the blender still running, slowly add the boiling milk and blend for another 2 minutes to fully incorporate the ingredients.
- Pour the mixture into the prepared, caramelized mold.
- Place the mold inside the roasting pan with the hot water already in the oven for a bain-marie cooking.
- Bake for approximately 50 minutes to 1 hour, or until the surface is well-browned.
- To check if it is done, insert a toothpick or knife into the center.
- If it comes out clean, the pudim is ready.
- Unmold the pudim while still warm by placing a serving plate over the mold and flipping it quickly.
- This ensures the caramel remains liquid and facilitates the release from the mold.
Observations
This pudim is a traditional version that stands out for its firmer texture, setting it apart from recipes that rely on condensed milk. The key to a flawless unmolding and a consistently fluid caramel lies in serving the pudim while still warm, which prevents the caramel from thickening and ensures it releases easily from the mold.
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