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Condensed milk pudding
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Raphael Duarte
@rduartepp- Ingredients
- Recipe
- Refined Sugar500 g
- boiling water125 ml
- Condensed Milk790 g
- Frozen Chicken Egg6 unit(s)
- Iced Whole Milk650 ml
- In a triple-bottomed skillet over low heat, place all the caster sugar and stir until the sugar has completely melted.
- With the sugar all melted, add the boiling water (the sugar syrup will harden with the shock, but it will soon return to the point).
- Keep stirring the syrup until you get the yarn point (when you remove a little syrup and pull it with your fingers, a small string is formed with a firm consistency enough not to fall apart).
- When reaching the necessary point, reserve part of the syrup for decoration and place the other half in the mold to grease all the internal sides of the mold.
- ATTENTION: For the cream, it is necessary to use the Blender. If your jar does not hold the volume with a certain amount of space, it is advisable to divide the cream into 2 equal parts. This recipe is for a 24cm diameter loaf pan.
- Add all the chilled eggs to the blender and beat quickly for 30 seconds.
- Add condensed milk and milk to eggs in a blender.
- Whip the cream on medium speed for 2 minutes.
- After this time, wait for the foam to subside (about 3 to 4 minutes).
- Again, beat the cream for another 5 minutes.
- Optional: if you like a less aerated pudding, wait for the foam to go down again and carefully remove it from the cream with the help of a spoon.
- Fill the mold with the cream and wait a little for the foam to go down (if you don't want an aerated pudding).
- Place the mold in a bain-marie and bake it in a low oven at 120°C (Tip: if your oven does not have this temperature, you can leave the oven slightly open with the help of a cloth) for approximately 1h30m or until give the point (the center of the cream should be slightly shaking as if it was not fully cooked).
- Wait for the pudding to cool before unmolding.
- Use the rest of the syrup to decorate your pudding
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