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Condensed milk pudding without holes
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Genilson
@genilson_smith- Ingredients
- Recipe
- Sugar160 g
- Hot water1/3 cup
- Condensed milk1 can(s)
- liquid milk1 can(s)
- Egg3 unit(s)
- In a blender, beat the pudding ingredients for about 1 minute. Let this mixture rest for 15 minutes, so that the air bubbles disappear.
- While the pudding mixture rests, prepare the caramelized syrup. Place the sugar in a pan over low heat and stir occasionally until it turns into a caramel.
- To obtain a less dense syrup that is thinner and more liquid, add hot water over the caramel, taking care not to burn it, let the sugar clumps fall apart, without needing to stir.
- When the caramel reaches an orange color, pour it into a small pudding mold and set aside.
- With a slotted spoon or spoon, remove any foam that has formed in the pudding mixture. This process is very important, as it defines whether or not the pudding will have holes. While doing this process, heat the water needed for the bain marie.
- After removing all foam, transfer the mixture to the form of caramel pudding. Do this gently and with the help of a sieve, to ensure that no air bubbles form.
- Cover the pan with aluminum foil and place on a large baking sheet. Fill the pan with hot water until it covers half the pan. This way you will have your pudding in a bain marie.
- Bake the pudding like this in a medium-low oven (180-160) for approximately 1h 30 minutes or until it is set.
- After that time, I waited for a toothpick in the pudding to make sure it was firm. Wait to create to take the fridge for at least 3 hours.
- Ready! Your soft condensed milk pudding without holes is ready to be served.
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