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Pudding with Brazil Nut Crunch
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- For the pudding: Whole milk4/3 cup
- Condensed milk395 g
- Eggs4 unit(s)
- For the Brazil nut crunch: Crystal or refined sugar150 g
- Brazil Nuts50 g
- For the syrup: Crystal or refined sugar150 g
- Filtered water1/2 cup
- Brazil Nut Crunchy Melt half of the sugar until completely caramelized. Turn off the heat and add the Brazil nuts broken into small pieces. Pour onto a buttered stone or silpat. Let crystallize and set aside. When completely crystallized, break into small pieces.
- Syrup Melt the other half of the sugar until it is completely caramelized. Add the water little by little and leave on low heat until the sugar has completely melted. Reserve the broth.
- Pudding Put the milk straight into the blender and add the eggs. Add the condensed milk and if you want vanilla essence or seeds, make it. Beat in the “pulse” mode of the blender, just to mix the ingredients well. Do not beat too much so as not to create air bubbles in the mixture. Place the syrup in the mold, and then, very carefully, the pudding mixture, preventing the two preparations from mixing. Bake in a bain-marie, in a preheated oven at 160º for 1 hour and 30 minutes. Let cool, and place in the fridge for at least 1 hour.
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