2 hours and 30 minutes
8 servings
Intermediate
350 kcal
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cans (use the empty condensed milk can) whole milk
- 3 large eggs
- 1 cup granulated sugar (for the caramel)
- 1/2 cup water (for the caramel)
Directions
- For the caramel: In a fluted tube pan (Bundt pan), add the sugar and heat over low heat, letting it melt until it forms a golden caramel. Do not stir vigorously to prevent crystallization.
- Carefully add the water to the caramel, stirring until the sugar lumps are dissolved and you have a smooth syrup. Coat the entire pan with the caramel, including the sides, and set aside.
- For the pudding: In a blender, add the sweetened condensed milk, whole milk, and eggs.
- Blend for about 2 minutes, just enough to combine. For a smoother pudding, strain the mixture before pouring it into the caramelized pan.
- Gently pour the pudding mixture over the caramel in the pan.
- Cover the pan with aluminum foil, shiny side facing in, and seal the edges well.
- Bake in a preheated oven at 350°F (180°C) in a bain-marie (water bath). Use hot water in the roasting pan to speed up the process.
- Bake for approximately 1 hour and 20 minutes, or until a toothpick inserted comes out mostly clean (the texture should be jiggly).
- Remove from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours (overnight is ideal) before unmolding.
- To unmold, run a thin knife along the sides and center of the pan, invert onto a serving plate, and serve chilled.
Chef’s Tips
- To avoid bubbles, bake at a lower temperature (325°F to 350°F) and never let the water in the bain-marie boil during cooking.
- The caramel should be dark, but not burnt, to ensure a flavor contrast with the sweet base.
- If you don't have a pudding pan, you can use a regular round cake pan and place it in a larger roasting pan for the bain-marie.
The Traditional Sweetened Condensed Milk Pudding is an undisputed star of Brazilian pastry, but its culinary journey is long and spans continents. The word “pudding” has deep roots, possibly coming from the French boudin, which derives from the Latin botellus, meaning “small sausage.” This takes us back to its ancient origins in Medieval Europe, where the term pudding referred to dishes cooked in animal stomachs, often savory and made with compacted meat or solid doughs, such as the famous Yorkshire Pudding in Great Britain.
The Dairy Lineage: From the Roman Empire to Portugal
It is believed that the idea of a creamy egg-and-milk-based dessert has its roots in the Roman Empire, where a dessert called Melca was prepared by mixing milk, eggs, and honey, and cooked slowly in a water bath. Over the centuries, this technique spread through Europe, undergoing regional adaptations.
The branch that most directly influenced the Brazilian dessert is the Portuguese one. Portugal developed remarkable variations, with the Abade de Priscos Pudding being a famous example, created by an abbot who kept his recipe a secret, revealed only after his death. This pudding, although sweet, used ingredients like egg yolks, sugar, water, and pork fat.
The arrival of this tradition in Brazil occurred with the Portuguese colonizers. Initially, the pudding consumed here was made with whole milk, cream, eggs, and vanilla, as recorded in the Cozinheiro Imperial, the first recipe book published in the country in 1840.
The Sweetened Condensed Milk Revolution
What turned the Portuguese pudding into a Brazilian icon was the introduction of a revolutionary ingredient: sweetened condensed milk. This product was invented in the United States, initially to serve as military rations during the American Civil War. When it arrived in Brazil, it was quickly incorporated into confectionery, and the pudding recipe was adapted to use the practicality and concentrated sweetness of the can.
The massive popularization of the condensed milk pudding is intrinsically linked to the brand that popularized it, which invested heavily in recipes starting in the 1950s. The simplicity of using the product’s own can as a standardized measurement (condensed milk, milk, and eggs) made preparation in home kitchens easier and reduced the final cost.
Today, condensed milk pudding is so cherished that Brazil is often cited in international lists as one of the countries that most values desserts made with this ingredient. Although the origin is European, the creamy version (with or without bubbles, depending on regional preference) is a genuinely Brazilian creation and adaptation, celebrated annually on National Pudding Day, May 22nd.
- Cultural Variations: In English-speaking countries, the term pudding is a generic term for any dessert, not just restricted to the creamy custard we know.
- The Secret to Texture: The bain-marie (water bath) technique is essential to ensure that the pudding cooks gently and evenly, resulting in the desired creamy texture, as opposed to denser, bubbly puddings.
- The Caramel: A dark syrup is essential, as the slight bitterness of the caramelized sugar balances the sweetness of the condensed milk base.
Mastering the Traditional Pudding is a rite of passage in the kitchen—a dish that, despite its sophisticated appearance when unmolded, has a surprisingly simple execution, uniting tradition and flavor in every spoonful.