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condensed milk pudding

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condensed milk pudding

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

2 hour(s)

Porções

11 servings

Otávio Lima

@imotaviolima
  • Ingredients
  • Recipe
  • Caramel syrup to taste
  • Condensed milk1 unit(s)
  • Milk (Same amount as condensed milk can)1 unit(s)
  • Eggs3 unit(s)
  1. Make the caramel sauce as you prefer. (If you don't have any caramel recipes, go to my profile which has one here).
  2. Grease the mold with the caramel. Preheat the oven to 180°, with heat on top and bottom. Put a kettle of water on high heat.
  3. In the blender place all the ingredients. Beat for 1 minute. If you want the pudding with holes, you can put it in the mold now. If you want without holes, let the dough rest for 15 minutes. When the time passes, take a large spoon, and pour it into the mold holding the foam that forms on the surface with the spoon.
  4. Place the pudding mold on a larger mold, cover with aluminum foil, put it in the oven and before closing, pour the boiling water over the larger mold. Be careful not to get the pudding wet. Close the oven door and leave for an hour and a half.
  5. After that time check the point. See if the surface is gelatinous, if so, it's ready. Leave on the table until cool. When cool, place in the fridge for 4 hours. If you want you can leave it until the next day, it's even better.
  6. To unmold do the following. Turn the burner to high, and pass the mold over the burner very slowly. Run a small knife gently along the edges of the pudding, shake the shape gently, if the pudding is bouncing it is loose. Turn out onto a large plate. Enjoy your food.

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