Pudim Tradicional Fácil
Summary
- This video demonstrates how to make a traditional, easy-to-follow pudding recipe. It covers preparing the caramel, blending the pudding mixture, and baking it in a bain-marie, ensuring a smooth and delicious dessert.
All Ingredients - Pudding Mixture
- Eggs 3 units
- Condensed Milk 1 can (395g)
- Milk 1 1/2 cups
All Ingredients - Caramel
- Sugar 1 cup
- Hot Water 1/2 cup
Tools You'll Need
- Saucepan
- Pan
- Blender
- Oven
- Knife
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 7 · Overnight
…. For best results, chill it in the refrigerator for several hours or overnight. Once chilled, use a knife to carefully loosen the edges of the puddi…
Don't have an ingredient? Try these swaps
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Pudding Mixture
In a blender, combine 3 eggs, 1 can (395g) of condensed milk, and 1 1/2 cups of milk (using the same measure as the condensed milk can). Blend lightly until well mixed.
Step 2: Make the Caramel
In a saucepan, add 1 cup of sugar. Turn the stove to medium heat. Stir occasionally until the sugar completely and melts. Once melted, carefully add 1/2 cup of hot water, being cautious of the . Continue stirring until any hardened sugar melts completely again. Once smooth, turn off the heat.
Step 3: Coat the Mold with Caramel
Pour the hot caramel into a pudding mold (ring mold). Carefully tilt and rotate the mold to spread the caramel evenly across the bottom and sides. Let it sit for about to cool slightly and thicken the caramel layer.
Step 4: Pour Pudding Mixture into Mold
Pour the blended pudding mixture from the blender into the caramel-coated mold.
Step 5: Prepare for Bain-Marie
Cover the pudding mold tightly with aluminum foil, ensuring the shiny side faces inwards. Crimp the edges securely to prevent any water from entering the mold during baking. Place the covered pudding mold into a larger baking pan.
Step 6: Bake in Bain-Marie
Preheat your oven to 180°C (approximately 355°F) (350°F (approximately 175°C)). Once the oven is preheated, carefully pour hot water into the larger baking pan, around the pudding mold, to create a bain-marie. Bake for .
Step 7: Cool and Unmold
After baking, remove the pudding from the oven and let it cool completely to room temperature. For best results, chill it in the refrigerator for several hours or overnight. Once chilled, use a knife to carefully loosen the edges of the pudding from the mold. Place a serving plate over the mold and invert it to unmold the pudding.
Pro Tips
• Allow the pudding mixture to rest briefly after blending to let the foam dissipate.
• When adding hot water to the caramel, be careful of the steam.
• Ensure the aluminum foil is tightly sealed around the mold to prevent water from entering during bain-marie.
• For best results, let the pudding cool completely to room temperature or chill in the refrigerator before unmolding.
Variations
• For a quicker pudding, refer to the channel's 15-minute stovetop pudding recipe.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerate
For best results, chill it in the refrigerator for several hours or overnight.
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