Condensed Milk Pudding

Though it was about time we did a dessert dish…

This is my all time favourite, I don’t make it a lot because I would eat the whole thing and nothing in excess is a good thing. But every time I make condensed milk pudding and eat it, it brings back childhood nostalgia. I remember my mum, my grandma cooking this dish and the family around the table.

Condensed Milk Pudding

2015-01-23 18:36:53

Serves 6

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

1. 1 can of condensed milk
2. Same measure of milk
3. 3 large eggs or 4 medium
4. 200 gr of sugar (I prefer soft brown, but white will do)
5. 1 Tbs of water

Instructions

1. Preheat the oven 180C.
2. Make the caramel, add the 200 gr of sugar to a pan.
3. Add the 1 Tbs of water to the sugar, keep mixing it.
4. Let the caramel cook for a while(10 min), until all the sugar has melted and the caramel has thicken.
5. The mix will bubble up, keep mixing it (be very careful as it is extremely hot).
6. Take it off the heat.
7. Add all the ingredients to a blender, blend it well.
8. Butter a flan dish well (also works on individual ramekins).
9. Pour the Caramel at the bottom of the flan or ramekins.
10. Pour the mixed ingredients into the flan.
11. The Pudding has to be cooked in Bain Marie.
12. Get a bigger oven tray, add some boiled water to it (the lever of the water should be 1 - 2 cm bellow the level of the flan).
13. Cook it for approximately 45 - 50 min or until golden brown, it should still have a firm wobble.
14. Remove from the oven and let it cool.
15. Once cool, place it in the fridge for at least 1 hour.
16. when ready to server, ease the edges with a knife, pace a serving plate on top of the flan dish and quickly flip the pudding upside down, the caramel should OOZE over it.
17. Enjoy.

Observation

1. It is very easy to cook, it only takes about 1 hour, but do not forget, it needs to set in the fridge for an extra hour before you remove from the flan dish.

By Anderson Queiroz

Brazilian Chef https://www.brazilianchef.co.uk/

Andre