Brazilian recipe
Classic Homemade Custard Pudding (Pudim clássico caseiro)
A traditional Brazilian custard pudding, known for its firm texture and comforting flavor. A classic dessert that is straightforward to prepare for any occasion.
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Ingredients
1 cup sugar for the caramel
4 tablespoons all-purpose flour
500 ml whole milk, boiling
1 small coffee cup of water for the caramel
3 large eggs
8 tablespoons sugar for the batter
4 tablespoons all-purpose flour
500 ml whole milk, boiling
1 small coffee cup of water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
All ingredients are available at local supermarkets and grocery stores. As a substitute for all-purpose flour, you may use cornstarch in equal measures, though the texture profile will shift slightly.
Preparation method
- Preheat the oven to its maximum temperature
- Place cold water in a baking pan, enough to cover approximately two fingers of height at the bottom, and position it inside the oven
- In a saucepan, combine the sugar for the caramel with the water and place over low heat until the sugar dissolves
- As soon as the syrup starts to cook, avoid stirring with a spoon
- Remove the syrup from the heat when it reaches a dark, thick golden color
- Pour the hot syrup into the pudding mold, spreading it evenly across the bottom and sides, including the central cone
- Set aside
- 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
- Add the flour gradually, one tablespoon at a time, keeping the blender running
- With the blender still on, add the boiling milk little by little and blend for another 2 minutes to incorporate all ingredients well
- Pour the batter from the blender into the already caramelized mold
- Place the mold with the pudding to bake in a bain-marie, inside the baking pan with hot water that is already in the oven
- 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 still warm by placing a plate over the mold and turning it over quickly
- This ensures that the syrup remains liquid and facilitates the release from the mold
Observations
This custard pudding is a traditional version that stands out for its firmer texture, distinguishing itself from preparations that rely on condensed milk. The secret to an impeccable unmolding and a consistently fluid caramel sauce lies in serving the pudding while still warm, which prevents the syrup from thickening and makes it easier to remove from the mold.
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