Pudim de Leite

2018-08-06

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  • Yield: 12
  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 45m
  • Ready In: 60m
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Pudim de Leite

Pudim de leite is one of the most loved sweets by Brazilians and not only have I prepared for many Italian friends and every time they ask me to do it again.

It basically consists of a mixture of condensed milk, eggs and sugar, giving it a rather creamy but consistent consistency.

It is inspired by the Portuguese dessert recipe, but has a simpler execution, which makes it faster and easier to make, even if it is sweeter. Very similar to the Creme Caramel you make here in Italy. You can find the recipe here among the Brazilian recipes.

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Portion: 8 Preparation: 60 min

Ingredients

  • - CARAMEL -
  • 200g of sugar
  • 120ml of water
  • - PUDDING -
  • 397g of Condensed Milk (1 Can)
  • 500ml of milk
  • 3 Medium Eggs

Method

Step 1

- CARAMEL -

Step 2

Put the sugar in a pan over low heat, turn with a wooden spoon until the sugar dissolves us.

Step 3

When the sugar turns golden, add the water and turn until the sugar nougats dissolve us and the liquid does not become consistent.

Step 4

Pour the caramel into a pudding shape with a circumference of 19 cm and put the care and make sure that the whole shape is covered internally by the caramel, so that the pudding does not stick to the shape.

Step 5

- PUDDING -

Step 6

Put all the ingredients in the blender (Council remove the membrane from the yolk. PS. Not mandatory) blend until it becomes homogeneous.

Step 7

Pour the preparation into the already caramelized form. cover with aluminum foil. Bring it to cook over the fire in a bain-marie. (Put the pudding shape inside a second larger shape with water in it) for 45 minutes at 180 °.

Step 8

After the pudding has cooled, put it in the fridge for 7 hours.

Step 9

Pudding is much better served the following day.

Comments (5)

  1. posted by Gabriella Chisci on September 15, 2019

    I do not understand what it means to remove the film of the egg? Can anyone help me? Thank you

      Reply
    • posted by admin on September 15, 2019

      The yolk membrane, but it is not mandatory.

        Reply
    • posted by njj on November 22, 2019

      The red of the eggs has a thin hair that you can remove with the index and the thumb, being careful not to break the red of the eggs. The purpose of removing is simply because that would be the placenta and responsible for that unpleasant smell that leaves the eggs.

        Reply
      • posted by admin on November 22, 2019

        who better than you knew how to answer. Thank you.

          Reply
    • posted by Perlla on November 5, 2022

      É la pele trasparente que envolve o ovo, e que dá aquele cheiro Di ovo..

        Reply

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