Brazilian recipe
Basic Custard Pudding
Basic custard pudding is a classic and traditional Brazilian dessert, valued for its comforting flavor and simple preparation.
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Ingredients
sugar
1
cup
volume
200g
for the caramel sauce
water
1
coffee cup
volume
150ml
for the caramel sauce
eggs
3
count
sugar
8
tablespoons
volume
100g
all-purpose flour
4
tablespoons
volume
40g
milk
0.5
liter
volume
500ml
boiling
1
cup
volume
200g
for the caramel sauce
water
1
coffee cup
volume
150ml
for the caramel sauce
eggs
3
count
sugar
8
tablespoons
volume
100g
all-purpose flour
4
tablespoons
volume
40g
milk
0.5
liter
volume
500ml
boiling
Where to find ingredients
Ingredients can typically be found at your local grocery store or supermarket.
Method
- Preheat the oven to its maximum temperature
- Place a baking pan with approximately two fingers of cold water inside the oven
- Mix the caramel sauce sugar with the water in a saucepan and place over low heat to dissolve
- Avoid stirring the caramel sauce with a spoon after it starts cooking
- Remove the caramel sauce from the heat as soon as it reaches a dark golden color
- Pour the caramel sauce evenly throughout the pudding mold, including the central cone, and set aside
- Beat the eggs with the sugar in a blender for about 5 minutes until you get a light and voluminous mixture
- Add the all-purpose flour gradually, spoon by spoon, while the blender is running
- Incorporate the boiling milk little by little and continue blending the batter for another 2 minutes
- Pour the liquid mixture into the caramelized mold
- Place the pudding mold inside the baking pan with water, which will already be boiling in the oven
- Bake for a period between 50 minutes and one hour until the surface is well browned
- Perform the toothpick or knife test to check if it's cooked
- it should come out clean when inserted
- Unmold the pudding while still hot to prevent the caramel sauce from hardening and to make it easier to remove from the mold
Notes
This pudding has a firmer texture than versions made with condensed milk. The secret to a perfect unmolding is to remove it from the pan while it's still warm, ensuring the caramel sauce remains fluid and the dessert doesn't dry out.
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