Pudim is a beloved Brazilian dessert, always a highlight at family gatherings and, most importantly, Sunday lunches. Today, we’re making a delicious twist on the classic. Milk Powder Pudim (Custard) is the star of the show. Let’s get to the recipe!
Ingredients for Milk Powder Pudim:
Custard:
- 3 Large eggs;
- 2 Cups whole milk;
- 1 Cup dry milk powder;
- 1/2 Cup granulated sugar.
Caramel Sauce:
- 1 1/2 Cups granulated sugar;
- 1/2 Cup water.
How to Make Milk Powder Pudim:
Caramel Sauce:
- Place the sugar and water in a heavy-bottomed saucepan over medium heat. Stir constantly until it turns into a golden caramel, being careful not to let it burn;
- Once it reaches the desired consistency, carefully pour it into your pudding mold (or bundt pan) and set aside.
Custard:
- In a blender, combine the eggs, milk, milk powder, and sugar. Blend well for about 3 minutes until smooth;
- Take a large, deep pot that fits your pudding mold and fill it with about 1 to 2 inches of water;
- Place it on the stove, but don’t turn it on yet;
- Carefully place the caramel-coated mold inside the pot;
- Pour the custard mixture into the mold;
- Cover the pot and let it cook over medium-low heat for about 20 minutes, or until a toothpick inserted comes out clean;
- Check every 5 minutes to ensure the water hasn’t evaporated and that no water splashes into the pudding;
- Once cooked, remove from heat and let it cool completely before refrigerating;
- Run a knife along the edges, invert onto a serving plate, and serve;
- Enjoy!
Did you know?
While the term “pudding” can refer to many types of desserts globally—from moist, cake-like sweets served in bowls to rice puddings—the Brazilian pudim is a silky, flan-like custard that is inverted onto a plate. It is a staple of Brazilian comfort food.
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