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Electric Trio
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
8 servings
Janaína Rueda
@janainarueda- Ingredients
- Recipe
- Brigadeiro: condensed milk500 g
- Good quality chocolate powder15 g
- Butter70 g
- Pudding: condensed milk250 g
- Milk125 ml
- Organic free range egg1 unit(s)
- Liquid yolk25 g
- Water225 ml
- Organic sugar150 g
- Quindim: grated coconut25 g
- Coconut milk50 ml
- Organic sugar125 g
- Sour cream50 ml
- Liquid yolk150 ml
- Butter for greasing10 g
- Organic crystal sugar30 g
- Spoon Brigadeiro: mix condensed milk, chocolate powder and butter in a pan.
- Cook on low heat until it reaches the point of spoon brigadier.
- Pudding: soften the condensed milk with the milk, then add the egg and the liquid yolk.
- For the caramel, combine 150ml of water and sugar in a small saucepan. Mix until reaching the desired caramel color. Add the rest of the water to make it more liquid.
- Place the liquid caramel in a mold and then add the pudding base.
- Close the pudding with aluminum foil, and place the mold in a bain-marie.
- Bake in a medium oven for an hour.
- Quindim: hydrate the grated coconut with coconut milk.
- In a pan, mix the sugar and the cream until it comes to a boil.
- Add the liquid yolk in the coconut and add the warm cream. Mix well.
- Place in a greased shape with butter and granulated sugar.
- Bake in the oven at 160°C for 60 minutes.
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