Easy No-Bake Cold Pudding: A Classic Brazilian Dessert Recipe

Summary

• Ingredients
• How to Make
• Tips and Variations
• CHEF’s Tips

Ingredients

For the Pudding:

• 1 can of condensed milk
• The same measure (can) of whole milk
• 3 whole eggs
• 1 teaspoon of vanilla extract (optional)

For the Caramel Sauce:

• 1 cup of sugar
• ½ cup of water

How to Make

1. Prepare the Caramel Sauce: In a saucepan, add the sugar and heat over medium heat. Let the sugar melt until it becomes a golden caramel. Carefully add the water (to avoid splattering) and stir until the sugar lumps dissolve. Pour the caramel into a pudding mold (with a central hole).
2. Prepare the Pudding: In a blender, add the condensed milk, whole milk, eggs, and vanilla extract (if using). Blend for about 2 minutes, until you get a homogeneous mixture.
3. Bake the Pudding: Pour the pudding mixture into the caramelized mold. Cover the mold with aluminum foil. Bake in a water bath in a preheated oven at 180°C (350°F) for approximately 1 hour.
4. Chill: Remove the pudding from the oven, let it cool completely, and refrigerate for at least 4 hours before unmolding. The cold pudding tastes even better the next day.
5. Unmold and Serve: To unmold, run a knife around the sides of the mold and invert the pudding onto a serving plate. Serve chilled.

Tips and Variations

• Chocolate Pudding: Add 2 tablespoons of cocoa powder to the pudding batter.
• Coconut Pudding: Replace half of the whole milk with coconut milk.
• Different Caramel Sauce: Try using a red berry or passion fruit sauce.
• For a creamier cold pudding, use fresh cream in the recipe.

CHEF’s Tips

To ensure your cold pudding turns out perfectly, it’s essential to pay attention to some technical details. The water bath is crucial for even cooking, preventing the pudding from becoming dry. Make sure the water in the bath reaches approximately half the height of the pudding mold. The oven temperature is also critical: 180°C (350°F) is ideal for slow and constant cooking. If you notice the pudding browning too quickly, slightly lower the oven temperature or place a sheet of aluminum foil over the mold. Another important tip is to let the pudding cool completely before refrigerating it, to avoid thermal shock and ensure a firmer, more pleasant texture. When unmolding, gently run a knife around the edges to loosen the pudding and facilitate the process. Cold pudding is a classic dessert that can be adapted in many ways, so feel free to experiment and create your own version!