Brazilian Condensed Milk Pudding: Easy Recipe & Tips

Contents

• Ingredients
• How to Prepare
• Tips and Variations
• Chef’s Tips

Ingredients

For the pudding:

• 1 can of condensed milk
• The same measure of whole milk (use the condensed milk can as a measure)
• 3 whole eggs

For the caramel sauce:

• 1 cup (tea) of sugar
• ½ cup (tea) of water

How to Prepare

1. Caramel Sauce: In a saucepan, place the sugar and heat over low heat. Let it melt slowly, without stirring, until it becomes a golden caramel.
2. Add the water carefully (it will bubble). Stir gently until the sugar lumps dissolve and form a smooth sauce.
3. Pour the sauce into a pudding mold (with a central hole) and spread it over the sides and bottom. Set aside.
4. Pudding: In a blender, add the condensed milk, whole milk, and eggs. Blend for about 2 minutes, until you get a smooth and homogeneous mixture.
5. Pour the pudding mixture into the caramelized mold.
6. Cover the mold with aluminum foil.
7. Bake in a water bath: Place the pudding mold inside a larger baking dish. Pour hot water into the large dish, up to half the height of the pudding mold.
8. Bake in a preheated oven at 180°C (350°F) for about 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
9. Remove from the oven, let it cool completely, and refrigerate for at least 4 hours before unmolding.
10. To unmold, run a dull knife around the sides of the pudding and invert it onto a serving plate.
11. Serve chilled and enjoy your delicious pudding. This milk pudding is a delight!

Tips and Variations

• Caramel Sauce: For a richer sauce, add a tablespoon of unsalted butter to the melted caramel.
• Flavoring: Add a teaspoon of vanilla extract to the pudding mixture for an extra touch of flavor.
• Chocolate Pudding: Replace part of the whole milk with 50% cocoa powder for an irresistible chocolate pudding.
• Texture: For a creamier pudding, use fresh whole milk and free-range eggs. The milk pudding turns out perfectly with quality ingredients.
• Water Bath: Ensure the water for the water bath is hot to speed up cooking and ensure a uniform texture.

Chef’s Tips

The secret to a perfect milk pudding lies in patience and attention to detail. The caramel sauce should be made over low heat, allowing the sugar to melt slowly and develop a deep golden color and rich flavor without burning. When adding water, do so carefully to avoid splashes and thermal shock. The sauce consistency should be fluid but not too thin, so it adheres well to the mold and caramelizes the pudding during cooking.

The pudding mixture should be blended in the blender just enough to combine the ingredients, avoiding excessive air incorporation, which can result in a porous pudding texture. The water bath is essential for gentle and uniform cooking, preventing the pudding from drying out or burning. Ensure the water is hot, but not boiling, and that the pudding mold is well-sealed with aluminum foil to prevent water from entering.

Cooking time may vary depending on the oven, so pay attention to the signs that the pudding is ready: it should be firm around the edges but still slightly jiggly in the center. After cooking, let the pudding cool completely before refrigerating for at least 4 hours. This allows it to set and develop its characteristic creamy texture. Unmold the pudding carefully, running a knife around the edges to loosen it, and invert it onto a serving plate. Enjoy every bite of this delicious milk pudding!