Brazilian 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 CHOCOLATE PUDDING

Steps:

• Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving.

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!

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.

CANJICA (BRAZILIAN HOMINY PUDDING)

Steps:

• Combine hominy and water in a large saucepan and soak 8 hours to overnight.
• The next day, bring soaked hominy and liquid to a boil over high heat. Reduce heat and simmer until hominy is soft, about 1 hour. Add coconut milk, condensed milk, regular milk, 2 tablespoons sugar, cinnamon sticks, 1/2 teaspoon ground cinnamon, and cloves. Cook over low heat until mixture has thickened, about 15 minutes.
• Taste and sweeten with more sugar if needed. Stir in coconut. Ladle into serving bowls and sprinkle with cinnamon.

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.