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super creamy pudding
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
15 servings
Vini
@vincius090- Ingredients
- Recipe
- crystal or caster sugar100 g
- condensed milk395 g
- heavy cream 17 or 20% fat200 g
- Eggs3 unit(s)
- Gems2 unit(s)
- Milk200 ml
- A pinch of salt to taste
- Melt the sugar until it forms a medium caramel, in the mold itself, but be very careful, it gets really hot! Spread the caramel all over the shape and set aside.
- Mix all ingredients until smooth.
- Place the mold that was reserved inside a larger mold, transfer the mixture to the mold with the caramel, cover with aluminum foil, fill the larger mold at the bottom with water warm.
- Bake in a preheated oven at 180°C, until all the pudding is completely baked, when the mold is stirred, the pudding wobbles like gelatine. Gives an average of 1 hour to 1 hour and 30 minutes in the oven.
- Remove from the oven, remove the foil so that water is not dripping on the pudding, cover with plastic wrap or another piece of aluminum foil, wait for it to cool completely, and take it to the fridge, until it is icy cold, at least 4 hours.
- When unmolding, take the mold to the stove and leave it over medium heat until the caramel melts a little and the pudding separates well from the mold, if necessary, run a knife around it very gently. Cover the mold with a plate, turn and unmold.
- Go back to the fridge until serving time, to be very cold.
- Note: in total there are 5 eggs you put 3 whole and 2 more with feathers and yolk. Tip: if you like a cuter pudding, use the fouet, it's very good.
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