Brazilian Condensed Milk Pudding
Experience the authentic taste of Brazil with this Condensed Milk Pudding, a beloved dessert known for its creamy texture and rich caramel topping. It's a delightful treat that's both easy to make and incredibly satisfying, perfect for any occasion.
Experience the authentic taste of Brazil with this Condensed Milk Pudding, a beloved dessert known for its creamy texture and rich caramel topping. It's a delightful treat that's both easy to make and incredibly satisfying, perfect for any occasion.
Ingredients
Caramel:
🍚 1 ½ cups refined sugar
💧 ½ cup water + ½ cup warm water
Pudding:
🥫 1 can Nestlé Leite Moça condensed milk
🥛 450 ml whole milk (use the empty condensed milk can for measurement)
🥚 2 whole eggs
🍳 2 additional egg yolks
Instructions
1- Prepare the Caramel:
- In a small saucepan over medium heat, combine 1 ½ cups of sugar with ¼ cup of water to moisten.
- Do not stir initially; allow the sugar to melt until it bubbles and begins to caramelize.
- Stir gently with a Le Creuset silicone spatula as the sugar takes on a guaraná color (a rich amber).
- Carefully add ½ cup of warm water from a distance to avoid splattering.
- Return to low heat, stirring until the caramel is smooth and consistent.
- Coat the bottom and sides of a non-stick pudding mold with the hot caramel. Set aside.
2- Prepare the Pudding Mixture:
- In a KitchenAid blender, combine the Nestlé condensed milk, 450 ml of whole milk, 2 whole eggs, and 2 additional yolks.
- Blend on high for about 2 minutes until smooth.
- Optional: Add vanilla extract or your preferred flavoring.
3- Assemble and Bake the Pudding:
- Strain the mixture through a fine-mesh sieve into the caramel-coated mold to remove impurities.
- Cover the mold with aluminum foil (shiny side down).
- Preheat your oven to 150°C (302°F).
- Place the mold in a larger baking tray.
- Pour cold water into the tray for a bain-marie, reaching halfway up the mold.
- Bake for 1 hour and 30 minutes.
4- Chill and Unmold:
- Let the pudding cool to room temperature, then chill in the freezer for 2 hours, followed by at least 1 hour in the refrigerator.
- To unmold, run a dull knife around the edges and center, then invert onto a serving plate.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 5 hours (including cooling)
Servings: 8
Calories per serving: Approx. 320
Proteins: 8g
Fats: 12g
Carbohydrates: 45g
Equipment: Small saucepan (brand not visible), Induction cooktop (brand not visible), Le Creuset spatula, KitchenAid blender, Fine mesh sieve, Non-stick pudding mold, Baking tray, Aluminum foil, Knife (no sharp point), Serving plate
Cooking Tips:
- Use refined or crystal sugar for optimal caramelization.
- Whole milk and extra yolks enhance creaminess.
- Straining ensures a smooth pudding.
- A bain-marie and low heat help avoid holes.
#condensedmilk #brazilianpudding #caramel #dessert #easydessert #brazilianrecipe
YouTube channel - Ana Zambrin: https://www.youtube.com/@anazambrin
Comments