BRAZILIAN STYLE CHOCOLATE PUDDING
This recipe is easy and takes less than 20 minutes to be ready. Perfect for potlucks or if you have unexpected visitors.
Provided by Fernanda Fatio
Categories World Cuisine Recipes Latin American South American Brazilian
Time 20m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 24.2 g, Cholesterol 69.1 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 86.9 mg, Sugar 23.5 g
BRAZILIAN MILK PUDDING
This pudding is a very common dessert in Brazil, probably the most popular pudding of all. It is simple and absolutely delicious.
Provided by Cacau
Categories World Cuisine Recipes Latin American South American Brazilian
Time 5h25m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 29.2 g, Cholesterol 76 mg, Fat 6.6 g, Protein 7.8 g, SaturatedFat 3.7 g, Sodium 105.8 mg, Sugar 29.2 g
BRAZILIAN STYLE CHOCOLATE PUDDING
This recipe is easy and takes less than 20 minutes to be ready. Perfect for potlucks or if you have unexpected visitors.
Provided by Fernanda Fatio
Categories Brazilian Recipes
Time 20m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 24.2 g, Cholesterol 69.1 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 86.9 mg, Sugar 23.5 g
BRAZILIAN STYLE CHOCOLATE PUDDING
This recipe is easy and takes less than 20 minutes to be ready. Perfect for potlucks or if you have unexpected visitors.
Provided by Fernanda Fatio
Categories Brazilian Recipes
Time 20m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 24.2 g, Cholesterol 69.1 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 86.9 mg, Sugar 23.5 g
BRAZILIAN STYLE(MILK PUDDING)
Hi, this is an original recipe for pudim de leite, which is a classic Brazilian milk pudding made from condensed milk, fresh milk, and eggs .Totally yummy!
Provided by simoneua
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 253.6, Fat 6.4, SaturatedFat 3.6, Cholesterol 75.3, Sodium 92.8, Carbohydrate 43.7, Sugar 41.6, Protein 6.4
ITALIAN CHOCOLATE PUDDING
Make and share this Italian Chocolate Pudding recipe from Food.com.
Provided by That Napa Chicken R
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9 inch pie plate with plastic wrap, leaving a few inches overhang on all edges.
- Whisk the eggs with the sugar in a large bowl, adding the cornstarch whisking until no lumps remain.
- In a medium saucepan, add the cream and milk and simmer over low heat for a couple of minutes. Turn off the heat and slowly pour about 1 cup of the hot milk-cream into the egg bowl, whisking steadily, to temper the eggs. When blended, slowly pour the tempered eggs back into the saucepan of milk and cream, again whisking constantly.
- Put the pan back over medium-low heat, and whisk steadily until the custard heats and thickens. Don't let it boil, though it should bubble occasionally. Cook for 7 to 8 minutes, until it is quite thick.
- Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.
- To serve: Remove the top sheet of plastic, invert onto a serving plate, and cut into wedges. Top with unsweetened whipped cream and coarsely crumbled biscotti (if you have any left) or crushed hazelnuts; in season, strawberries or raspberries would be wonderful.
Nutrition Facts : Calories 302.4, Fat 21.4, SaturatedFat 10.4, Cholesterol 108.1, Sodium 47.6, Carbohydrate 26.1, Fiber 1.7, Sugar 19.1, Protein 5.2
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