Brazilian recipe
Classic Homemade Pudding (Pudim clássico)
A traditional, firm-textured Brazilian custard pudding made without condensed milk. This straightforward, comforting dessert is perfect for any occasion.
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Ingredients
1 cup sugar for the caramel
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 coffee cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 coffee cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
You can find these staples at local supermarkets or general grocery stores in Eswatini. Look for high-quality whole milk and fresh eggs in the dairy section. The sugar and all-purpose flour are readily available in the baking aisle.
Preparation method
- Preheat your oven to its maximum temperature.
- Fill a roasting pan with enough cold water to reach about two fingers deep and place it inside the oven.
- In a saucepan, combine the sugar and water for the caramel and cook over low heat until the sugar has dissolved.
- Once the caramel starts bubbling, avoid stirring it with a spoon.
- Remove the caramel from the heat when it reaches a deep golden color and thick consistency.
- Pour the hot caramel into a pudding mold, spreading it evenly across the bottom and sides, including the center tube.
- Set aside.
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes until the mixture is light and well-aerated.
- Add the flour gradually, one tablespoon at a time, while keeping the blender running.
- With the blender still running, slowly add the boiling milk and blend for another 2 minutes to incorporate all ingredients thoroughly.
- Pour the batter from the blender into the prepared, caramelized mold.
- Place the pudding mold into the roasting pan with the hot water already in the oven to bake in a bain-marie.
- Bake for approximately 50 minutes to 1 hour, or until the surface is deeply golden.
- To check for doneness, insert a toothpick or knife into the center.
- If it comes out clean, the pudding is ready.
- Unmold the pudding while it is still warm by placing a plate over the mold and flipping it quickly.
- This ensures the caramel remains liquid and helps it release from the mold easily.
Observations
This pudding is a traditional version known for its firmer texture, distinguishing it from recipes that rely on condensed milk. The secret to a perfect release from the mold and a consistently fluid caramel lies in serving the pudding while still warm; this prevents the caramel from thickening and ensures it releases easily from the pan.
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