Brazilian recipe
Condensed milk pudding in the pressure cooker (Pudim de leite condensado na panela de pressão)
Discover how to make a creamy, smooth condensed milk pudding using a pressure cooker. A classic Brazilian dessert that is quick to prepare.
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Ingredients
3/4 cup sugar
1/4 cup boiling water
2 eggs
1 can condensed milk
1 1/4 cups milk
3 cups water (for the water bath)
1/4 cup boiling water
2 eggs
1 can condensed milk
1 1/4 cups milk
3 cups water (for the water bath)
Where to find ingredients
You can find condensed milk, sugar, and milk at any local supermarket or neighborhood grocery store. For the equipment, a standard pressure cooker and a round ring mold (baking pan with a center tube) are available at kitchen supply shops. As a substitute for specialized molds, you may use any heat-resistant container that fits securely inside your pressure cooker.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger mixing bowl.
- Whisk the eggs gently with a wire whisk to combine the yolks and whites.
- Add the condensed milk and incorporate well into the egg mixture.
- Pour in the milk gradually, stirring delicately to avoid forming air bubbles.
- Set the pudding batter aside.
- In a saucepan, melt the sugar over low heat until it turns a golden brown color, stirring with a spatula.
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splashes.
- Stir until the caramel sauce becomes smooth and homogeneous.
- Pour the caramel into an 18 cm ring mold, rotating the mold with a cloth to coat the bottom and sides.
- Strain the pudding batter directly into the caramelized mold.
- Cover the mold securely with aluminum foil, folding the edges tightly to seal it.
- Line the bottom of the pressure cooker with a folded kitchen towel.
- Add 3 cups of water to the pressure cooker for the water bath and place the mold inside.
- Close the pressure cooker and cook on low heat for 10 minutes after it reaches pressure.
- Release the pressure from the cooker carefully.
- Check if the pudding surface is set; carefully remove the mold from the cooker.
- Remove the aluminum foil and allow the pudding to cool to room temperature.
- Refrigerate for at least 3 hours before unmolding.
- To unmold, gently warm the bottom of the pan over the stove flame.
- Run a knife around the edges to loosen the pudding, cover with a deep plate, and invert it in one swift motion.
Observations
The condensed milk pudding made in a pressure cooker is a staple of Brazilian cuisine, cherished for its velvety texture and unmistakable flavor. This version streamlines the preparation, making the dessert accessible even when time is short, without sacrificing the quality or the traditional result.
Perfect for rounding off special meals or simply for a sweet treat, this pudding is a crowd-pleaser. The efficiency of the pressure cooker ensures even, faster cooking, while the golden caramel sauce provides the essential finishing touch of sweetness and sophistication.
Perfect for rounding off special meals or simply for a sweet treat, this pudding is a crowd-pleaser. The efficiency of the pressure cooker ensures even, faster cooking, while the golden caramel sauce provides the essential finishing touch of sweetness and sophistication.
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