Brazilian recipe
Classic Homemade Custard Pudding (Pudim clássico caseiro)
A traditional Brazilian custard pudding with a firm texture and comforting flavor. A classic dessert made without condensed milk.
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Ingredients
1 cup sugar for the caramel
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 small 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 small cup water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
All ingredients are staples available at any local supermarket or grocery store. All-purpose flour is the standard choice, and whole milk provides the best consistency for this recipe.
Preparation method
- Preheat the oven to its maximum temperature.
- Fill a roasting pan with enough cold water to reach about two fingers high and place it inside the oven.
- In a saucepan, combine the sugar for the caramel with the water and cook over low heat until the sugar dissolves.
- Once the caramel starts to cook, 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 the pudding mold, spreading it evenly over 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 the mixture is light and well-aerated.
- Add the flour gradually, 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 incorporate everything thoroughly.
- Pour the batter into the prepared caramel-coated mold.
- Place the pudding mold into the roasting pan with the hot water already inside the oven for a water bath (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 facilitates the release from the mold.
Observations
This custard pudding is a traditional version known for its firmer texture, distinguishing itself from recipes that rely on condensed milk. The secret to achieving an impeccable release from the mold and a perfectly fluid caramel sauce lies in unmolding the pudding while it is still warm, preventing the caramel from thickening and making the process much easier.
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