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MILK PUDDING
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Ingrid Costa
@ingrid_costa_serra- Ingredients
- Recipe
- Condensed milk2 can(s)
- Liquid whole milk1 can(s)
- Eggs6 unit(s)
- Corn starch1 tablespoon
- Demerara sugar1/2 cup
- CONDENSED MILK PUDDING, THE HOTEST OF LIFE. 😋 INGREDIENTS: 2 cans of condensed milk, 790ml total 1 can of whole milk, 395 ml 6 whole eggs CARAMEL SYRUP: 1/2 cup demerara sugar SYRUP: In an aluminum mold with a hole in the middle, 18 in diameter, place 1/2 cup of sugar and keep stirring so it doesn't burn until it caramelizes and reaches the point of caramel. In the blender, add the 6 eggs, the 2 cans of condensed milk (790ml) and a can measure or 395ml of whole milk, 1 tablespoon of cornstarch (maizena) and beat until smooth. TIP: If you prefer softer, less sweet, instead of 1 can (395ml), put 2 measures of milk can (790ml). It will have a lighter texture and a smoother flavor reminiscent of a flan. Using a fine mesh sieve, strain the pudding mixture into the already caramelized mold. This step helps to reduce the aeration even more and also filters small particles from the yolk, decreasing the "egg taste". Fill the greased shape with the caramel syrup with the pudding mixture. Bake in the oven at 180º Place a shape larger than the shape of the pudding, so that it fits inside, cook in a water bath, until it is consistent, and the surface is golden. Let it cook for about 1h30 minutes. After that time the pudding still seems to be "soft". But no, this is the right point to withdraw. It sets on cooling, and in the fridge.
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