Description
A creamy and perfect pudding made in the airfryer, with a caramelized sauce, easy and practical.
Ingredients
1 cup refined sugar (for the caramel)
1 can (395g) sweetened condensed milk
1 can (use the condensed milk can) whole milk
3 large eggs
Instructions
1. 1. In a small pan, melt the sugar over low heat, stirring until it forms a golden caramel. Pour into a 15cm diameter pudding mold, rotating to coat the bottom and sides. Set aside.
2. 2. In a blender, blend the eggs, condensed milk, and milk for about 2 minutes, until homogeneous but not frothy. Pour into the caramelized mold.
3. 3. Cover the mold with aluminum foil.
4. 4. Preheat the airfryer to 160°C (320°F) for 5 minutes. Place the mold in the airfryer basket and cook at 160°C for 30-35 minutes, or until a toothpick inserted comes out clean and moist.
5. 5. Let cool slightly, then refrigerate for at least 4 hours.
6. 6. To unmold, run a knife around the edges and invert onto a plate. Serve chilled.
Notes
Do not open the airfryer during the first 20 minutes of baking to prevent the pudding from deflating. Use a mold with a central hole if possible for even cooking. If your airfryer is small, halve the recipe and adjust time to about 20 minutes.
Store leftovers in the refrigerator covered with plastic wrap for up to 3 days. Serve cold, not reheated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Airfryer
- Cuisine: Brazilian