Brazilian Style Milk Pudding Recipes

PUDIM DE LEITE CONDENSADO

Steps:

• Preheat oven to 350F/175C.
• In a non-stick saucepan, melt the sugar over low heat. After about 10 minutes, the sugar should turn into a golden caramel.
• Immediately pour the caramel into a round mold, or in several small ramekins by tilting the dish or the ramekins so that the caramel uniformly covers all sides. Let cool.
• Separate the eggs. Put the egg yolks in a blender and mix at medium speed for 5 minutes.
• Add sweetened condensed milk, milk, and egg whites. Blend again until the mixture is homogeneous.
• Pour the mixture into the mold or the ramekins and cover with parchment paper.
• Place mold or ramekins in a water bath of boiling water and bake. Constantly check the level of the water bath and add boiling water during baking if necessary.
• Bake for 45 to 50 minutes, until a skewer inserted an inch from the edges of the pudim comes out clean.
• Let cool completely before unmolding. Then, refrigerate for 4 hours before serving.

BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
• Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

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BRAZILIAN FLAN

Steps:

• Preheat your oven to 375 degrees.
• In a sauce pan, melt the sugar over medium high heat. After about 10 minutes, once it's golden brown, add the water and let it cook, stirring lightly, until it thickens a bit.
• Pour the caramel into a 10 inch Angel Food Pan and swirl it to cover the bottom and sides. Let it sit for a few minutes so it hardens. It is important that the caramel firms before you add the flan mixture so they don't mix together.
• Add the sweet condensed milk, milk, eggs and vanilla extract to a large blender jar. Blend for a few minutes until smooth. (If you can't fit all the ingredients, divide them equally into 2 batches!)
• Pour the flan mixture into the angel food pan and cover with foil.
• Fill a large baking pan (a lasagna dish works great!) halfway through with water and place the angel food pan in it.
• Bring it to the oven and bake it in bain marie for 1 hour and 30 minutes or until the top is golden brown. I like to wiggle the pan a bit to see if it's still liquidy. Sometimes I have to leave it for an extra 15 minutes. You can also insert a cake tester to check. It should come out clean or almost clean.
• Let the flan cool and transfer it to the fridge to cool overnight.
• To remove the flan from the mold, just run a knife along the sides and then carefully flip it on a serving plate.

EASY BRAZILIAN FLAN WITH CONDENSED MILK

Steps:

• Preheat your oven to 350F or 180C. The flan is baked in the water bath. We need two baking pans. One pan is to hold the flan mixture, and another one should be big enough to hold the flan baking pan. Have both the pans ready. For the flan baking pan, you will need a 9 * 2 inch round pan or 8 * 8 * 2-inch square pan or 10 inch Angle Food Pan to make the flan for the mentioned quantity. For the large pan, I chose a roasting pan.
• Prepare caramel - Heat sugar in a dry thick bottomed pan over medium heat until sugar dissolves. Swirl the pan often to avoid sugar clumps and get the sugar caramelized equally on all portions.
• Once it turns golden brown, add the hot water and let it cook. It will bubble up and be very careful. Stir until it thickens a bit and it's completely dissolved. Switch it off then. Pour the caramel into the baking pan. Leave it for some time so that the caramel is crystallized.
• Add the condensed milk, milk, eggs and vanilla extract to a large blender jar. Blend for a few minutes until smooth. If you can't fit all the ingredients in the blender, divide them equally into two batches. Pour the flan mixture into the baking pan and cover with foil.
• Fill the large baking pan halfway through with water and place the pan with flan mixture inside it. Bring it to the oven and bake it in bain marie for 1 hour and 30 minutes or until the top is golden brown. Wiggle the pan a bit to see if it's still liquidy. If it's liquidy, leave it for an extra 15 minutes. You can also insert a cake tester to check. It should come out clean or almost clean.
• Let the flan cool and transfer it to the fridge to cool overnight. To remove the flan from the mold, just run a straight spatula or knife along the sides and then carefully flip it on a plate. Enjoy :)

BRAZILIAN MILK PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar in a saucepan over medium heat. Cook, stirring frequently, until sugar melts into a golden caramel, about 10 minutes. Pour into a ring mold, tilting to coat the bottom evenly.
• Pour condensed milk into a blender. Fill the empty can with milk and pour in, twice. Add eggs. Blend until smooth, about 30 seconds. Pour over caramel in the mold.
• Place mold in a larger baking pan. Fill baking pan with hot water to a depth of 1 inch to make a water bath.
• Bake pudding in the preheated oven until set and firm to the touch, 60 to 90 minutes. Remove mold from the water bath and let cool to room temperature, about 1 hour. Unmold pudding carefully onto a plate and chill before serving, about 3 hours.

BRAZILIAN STYLE(MILK PUDDING)

Steps:

• Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.
• Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
• Be careful not to burn the sugar and yourself.
• I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand.
• This way I can keep turning the mold and spooning the sugar. Let the mold cool.
• Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth.
• Pour this mixture into the mold and place it in the center of the roasting pan with water.
• Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
• Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily.
• If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy!