Brazilian recipe
Classic Homemade Custard (Pudim clássico)
A traditional Brazilian dessert cherished for its firm texture and comforting flavor. This simple recipe is perfect for any occasion.
0.0 / 5 by 0 Reviews
Ingredients
1 cup sugar for the caramel
4 tablespoons all-purpose flour
1/2 liter whole milk, boiling
1 small espresso cup of 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 espresso cup of water for the caramel
3 large eggs
8 tablespoons sugar for the batter
Where to find ingredients
Find these pantry staples at local supermarkets or general grocery stores in Samoa. Whole milk and eggs are easily found in the dairy aisle, while all-purpose flour and sugar are standard items in the baking section.
Preparation method
- Preheat the oven to its maximum temperature.
- Fill a roasting pan with enough cold water to reach a height of about two fingers, then place it inside the oven.
- In a saucepan, combine the sugar for the syrup with the water and cook over low heat until the sugar dissolves.
- Once the syrup begins to cook, avoid stirring it with a spoon.
- Remove the syrup from the heat when it reaches a dark, golden, and thick consistency.
- Pour the hot syrup into the pudding mold, spreading it evenly across the bottom and sides, including the central tube.
- Set the mold 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 pour in the boiling milk and blend for another 2 minutes to incorporate everything thoroughly.
- Pour the batter from the blender into the prepared, caramelized mold.
- Place the mold in the roasting pan with the hot water inside the preheated oven for the water bath.
- 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 custard is ready.
- Unmold the pudding while still warm by placing a serving dish over the mold and flipping it quickly.
- This technique ensures the syrup remains liquid and helps the pudding release easily.
Observations
This custard is a traditional version that stands out for its firmer consistency, setting it apart from modern recipes that rely on sweetened condensed milk. The key to a flawless unmolding and a perfectly fluid caramel sauce is to serve the pudding while still warm, which prevents the syrup from thickening and allows it to release from the mold with ease.
Ratings and comments