Pudim Tradicional Fácil

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 caramelizes and melts. Once melted, carefully add 1/2 cup of hot water, being cautious of the steam. 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 5 minutes 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 (350°F). 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 1 hour and 10 minutes.

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.

• 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.

• For a quicker pudding, refer to the channel's 15-minute stovetop pudding recipe.