Brazilian recipe
Classic Homemade Stovetop-Baked Custard (Pudim clássico)
A traditional Brazilian custard known for its firm texture and comforting flavor. This simple recipe skips condensed milk for a rustic, authentic finish.
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Ingredients
1 cup white sugar for the caramel
4 tablespoons cake flour
500 ml full-cream milk, boiled
1 small cup of water for the caramel
3 large eggs
8 tablespoons white sugar for the custard base
4 tablespoons cake flour
500 ml full-cream milk, boiled
1 small cup of water for the caramel
3 large eggs
8 tablespoons white sugar for the custard base
Where to find ingredients
Find fresh farm eggs and high-quality full-cream milk in the dairy aisle of major local supermarkets. White sugar and cake flour are pantry staples available in any grocery store. For the best result, use a standard metal ring mould (bundt style) for even heat distribution.
Preparation method
- Preheat your oven to its highest setting.
- Place a roasting tin filled with about two fingers' depth of water into the oven to prepare the bain-marie.
- In a saucepan, combine the sugar and water for the caramel and heat over a low flame until the sugar dissolves.
- Once the syrup begins to simmer, refrain from stirring it with a spoon.
- Remove the syrup from the heat once it reaches a deep, golden-brown colour and a thick consistency.
- Pour the hot syrup into a ring-shaped pudding mould, coating the bottom and sides evenly, including the centre cone.
- Set the mould aside.
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is pale and well-aerated.
- Add the flour gradually, one tablespoon at a time, while the blender is running.
- With the blender still running, pour in the boiling milk slowly and blend for another 2 minutes to ensure everything is thoroughly incorporated.
- Pour the custard mixture into the prepared caramel-lined mould.
- Place the mould carefully into the preheated roasting tin of hot water in the oven to bake in the bain-marie.
- Bake for approximately 50 minutes to 1 hour, or until the top is deeply golden.
- To test for doneness, insert a skewer or a thin knife into the centre.
- If it comes out clean, the pudding is ready.
- Unmould the pudding while it is still warm by placing a serving plate over the top and flipping it over in one swift motion.
- This ensures the caramel remains liquid and releases easily from the mould.
Observations
This custard is a classic version that stands out for its firmer texture, setting it apart from the modern preparations that rely on condensed milk. The key to a flawless unmolding and a consistently fluid syrup is to turn it out while still warm, which prevents the sugar from hardening and allows it to slide easily from the mould.
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