Description
A cherished family recipe for the classic Brazilian condensed milk pudding, featuring the iconic Moça Condensed Milk.
Ingredients
1 cup Refined sugar (for the Caramel)
1/2 cup Water (for the Caramel)
1 can (395g) MOÇA® Condensed Milk (for the Pudding)
3 units Eggs (for the Pudding)
1 can Milk (use the Moça can as a measure, for the Pudding)
Instructions
- To prepare the Caramel: In a pudding mold with a central hole (approximately 20 cm in diameter), place the sugar. Stir until sugar lumps dissolve and a homogeneous syrup forms. Spread the caramel well over the sides and bottom of the mold. Set aside
- To prepare the Pudding Batter: In a blender, add the MOÇA® Condensed Milk, eggs, and milk. Blend well for about 3 to 5 minutes, until a homogeneous and slightly aerated mixture is obtained. This process is important to make your pudding smooth
- Assembly and Cooking: Pour the blender mixture into the caramel-coated mold. Cover the mold with aluminum foil, with the shiny side facing down. Place the pudding mold inside a larger baking pan. Add boiling water to the larger baking pan, filling it up to half the height of the pudding mold. Bake in a preheated medium oven (180°C) for about 1 hour and 30 minutes to 2 hours. The time may vary depending on your oven. Cooking in a bain-marie is essential to prevent the pudding from cracking
- Checking and Cooling: To check if the pudding is ready, remove the aluminum foil and insert a toothpick. If it comes out clean, it is cooked. Remove from the oven and the bain-marie. Let it cool completely at room temperature and then refrigerate for at least 4 hours, or preferably, overnight. Proper cooling ensures the firmness of your pudding
- Unmolding: Before unmolding, run a blunt knife around the sides of the pudding to loosen it. Place a serving plate over the mold and flip quickly. The caramel will drip over the pudding, creating an irresistible visual. Serve immediately and enjoy!
Notes
Use Quality Ingredients: The choice of MOÇA® Condensed Milk makes all the difference in the flavor and texture of your pudding. It’s the secret to the perfect pudding.
Don’t Overbeat the Eggs: Beat just enough to mix, but avoid beating excessively to prevent incorporating too much air, which can create unwanted holes in your pudding.
Bain-Marie is Essential: The bain-marie is crucial. It ensures the pudding cooks gently and evenly, preventing it from drying out or creating bubbles. Always use hot water in the bain-marie.
Patience in Cooling: Do not try to unmold the pudding while hot. Haste is the enemy of perfection. Complete cooling in the refrigerator is what gives the pudding its firmness and structure.
Unmold with Care: A blunt knife on the sides and a quick, confident movement when flipping the mold are key to a masterfully unmolded pudding.
Storage: Store the pudding in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh and flavorful for up to 3-4 days.
Reheating: The pudding is traditionally served cold. Reheating is not recommended, as it can alter the creamy texture. Enjoy it fresh and chilled to experience its full magnificence.
- Prep Time: 15 mins
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Bain-marie
- Cuisine: Brazilian