The ‘Can’t-Stop-At-One-Slice’ Brazilian Caramelised Milk Pudding

Backstory:

I saw this recipe on Instagram on Igor Rocha’s page and it looked awesome! All the instructions were in Portuguese though and so I’m not if it got translated correctly because mine ended up looking more caramelised but OMG it tastes INCREDIBLE. It is one of those luxuriously rich desserts that I always get tempted into eating a second piece. Just ooh la la aaa and realllyyy easy. Enjoy

a gloriously decadent pudding that’s super easy

You need:

  • 2 whole eggs, 1 egg yolk
  • 1 cup milk powder
  • 2 cans of condensed milk (total 800 gms)
  • 300 ml milk (1 1/4 cup)
  • 1 tsp vanilla essence

How to:

  1. Preheat the oven at 180c
  2. Blend all the ingredients together until well combined – takes about 3-4 minutes (or in a bowl mix with a hand mixer)
  3. Grease a cake tin (I used an 8 inch round cake tin) and place it in bigger tray/ vessel
  4. Pour in your batter into your greased cake tin
  5. Fill the bigger vessel with hot water until it’s about halfway upto the sides of the cake tin – this is called a water bath/bain marie
  6. The water bath is v v imp, otherwise the pudding can become rubbery – it also helps evenly cook the pudding
  7. Bake for 1 hour 20 minutes
  8. When it cools down, refrigerate it overnight
  9. Since it’s very sweet, you can top it with something citrusy like sliced strawberries or oranges and serve
  10. Enjoy!
the pudding which you can’t stop at just one slice (gotta have em all) – these ones are topped with raspberry jelly

Tips:

  1. If you are using a springform pan (the type used to make cheesecake) make sure you line it with foil as well. This batter is quite liquidly and will leak (mine did the first time I made it)
  2. You can make a caramel and pour it into the bottom of the cake pan before putting in the batter – you’ll get a nice caramel flan
  3. Make sure you refrigerate it overnight – that helps the pudding get nicely fudgy and the flavour intensifies, otherwise it will be very light

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