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The classic milk pudding
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
12 servings
Dayse Paparoto
@chefdaysepaparoto- Ingredients
- Recipe
- Condensed milk1.3 kg
- Pasteurized yolk (mandatory)260 g
- Whole milk780 ml
- Sugar500 g
- Water250 ml
- SYRUP Place the sugar in a pan over low to medium heat. Let it heat up and start to melt until it gets a caramel color. Add 250ml of water and mix until smooth. Ready. Now pour the syrup in a shape, in the same way you will make the pudding. If you want, you can pour each portion into small, individual shapes. And so Which I usually do, I think it has a prettier presentation.
- PUDDING Place all remaining ingredients in a bowl and mix well. Mix until you get a homogeneous mixture. Avoid using the blender or mixer. If you use it, the pudding will have "holes" because of the air that will be in the mixture. I like it without holes, it's more creamy. After mixing well, put it in the individual molds or in the large mold on top of the caramel
- BAKING THE PUDDING Place the molds in a bain-marie and bake at 110 degrees. If you put the pudding in individual molds, the puddings should be ready in approximately 1 hour and 20 minutes. If placed in a single form, the pudding should be ready in approximately 2 hours.
- TIP TO KNOW IF YOU'RE READY Shake the shape a little. If the pudding is “firm”, it is ready. If it's still "soft", leave it a little longer and watch the consistency.
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