Brazilian Style Milk Pudding Recipes

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BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)



Brazilian Style Flan (Pudim de Leite Condensado) image

I learned to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!

Provided by PattyZumba

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 3h15m

Yield 8

Number Of Ingredients 5

1 cup white sugar
4 eggs, separated
1 (14 ounce) can sweetened condensed milk
¾ cup milk, plus
2 tablespoons milk

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.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 53.1 g, Cholesterol 111.8 mg, Fat 7.3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 108.2 mg, Sugar 53.1 g

BRAZILIAN MILK PUDDING



Brazilian Milk Pudding image

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

3 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
28 fluid ounces milk
3 eggs

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(MILK PUDDING)



Brazilian Style(Milk Pudding) image

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

1 cup sugar (for the caramel)
1 (14 ounce) can sweetened condensed milk
14 ounces milk (use the can to measure)
3 eggs

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

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