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condensed milk pudding
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Viviane Polidório
@vivipolidorio- Ingredients
- Recipe
- Sugar2 cup
- Water1 cup
- Condensed milk2 unit(s)
- Egg3 unit(s)
- Milk1 cup
- Beat in the blender: condensed milk, eggs and milk (the amount of milk is equivalent to 1 can or box of condensed milk that was used, I put it in the form of a "cup" in the ingredients list due to lack of option in the app) until it is a homogeneous mixture. (About 30 seconds)
- Mix the sugar + water in a pan and bring to a low/medium heat until obtaining a "guarana" color and a syrup consistency. I've always had trouble making syrup, but it always works. An important tip is to stir the sugar with the water before taking it to the fire, just to incorporate. After that I don't stir anymore, so I don't run the risk of sugaring. I always start to make the syrup after I've already made the "dough" for the pudding, because I like to let it rest to undo the air bubbles that form because of the blender. That way, the pudding is very smooth!
- Pour the syrup into a pudding mold and wait to cool/cool for about 10 minutes. Then add the pudding dough.
- Cover the shape with aluminum foil and bake in a bain-marie in a preheated oven at 180 to 200 degrees for about 50 minutes. Tip: The water that will be used for the bain-marie must already be hot before being placed in the oven.
- The oven time can vary due to numerous factors: power, regulation, mold size, etc. The pudding will be "dancing" in the mold, as the consistency is still soft, but not liquid! Allow to cool and place in the fridge for about 3 hours before serving. Tip: -Unmold the pudding only when it is cold, never unmold the hot pudding! -If you have difficulty unmolding, run a knife on the sides to unglue or put it on the stove for a few seconds
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