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Condensed Milk Pudding
Rápido, fácil, e fica uma delícia! Parecendo de padaria Read more
🇧🇷Brazil
•View in original language
(Português)
160 min(s)
12 servings
Vitoria Chartier
@victoriachartier- Ingredients
- Recipe
- Condensed milk1 can(s)
- Heavy cream1 unit(s)
- Eggs3 unit(s)
- Milk1 can(s)
- Sugar6 tablespoon
- Beat the eggs with the help of a whisk
- Add the condensed milk to the already beaten eggs and beat some more
- Add the Heavy cream and beat a little more, then add the amount of milk in the can of condensed milk to the mixture.
- Let the dough rest while you prepare the syrup.
- For the syrup, put the sugar directly in the mold and melt it on the stove (be careful not to burn yourself with the mold, as it will heat up).
- The syrup will be ready when all the sugar crystals have melted and turned brown in color.
- Add the dough to the pudding mold (with a hole in the middle) pour the dough carefully into the center of the mold, making it fall to the sides
- Place the aluminum foil over the pan, with the shiny side inward.
- Place in the oven in the bain marie (if you want to add hot water, to speed up the process)
- Tip: put lemon water or vinegar in the mold to avoid staining the molds
- Place in preheated oven
- Bake at 180 degrees for 1 hour (it will depend on the power of your oven)
- To know if it's ready, just stick a fork in, if it comes out practically clean, it's done, remove from the bain-marie and let it cool.
- Place in the refrigerator and, after freezing, unmold (Do not unmold when hot, as it may collapse or break).
- To make the pudding come out easier, heat the pudding on the stove for a few minutes.
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