Low-Income Pudding (Pudim Baixa Renda)
Low-Income Pudding (Pudim Baixa Renda)
Ingredients
For the Caramel
- 1 cup granulated sugar
- 2 tablespoons water, for thinning caramel, as needed
For the Pudding Mixture
- 4 eggs
- 1 cup granulated sugar
- 1 cup powdered milk, (such as Nido or Ninho)
- 2 cups water, (500 ml)
- 1/2 teaspoon vanilla extract, a few drops
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Prepare the caramel: In a heavy-bottomed saucepan, add 1 cup of granulated sugar. Heat over medium heat, without stirring initially, until the sugar begins to melt and caramelize around the edges. Once melting, gently swirl the pan or stir with a heat-proof spatula to ensure even melting. Continue heating until the sugar is fully melted and has turned into a rich, amber-colored liquid.
⏱️ 5 min
- 3
Carefully and slowly add 2 tablespoons of water to the caramelized sugar, stirring constantly. Be cautious as the caramel will bubble vigorously. Continue stirring until the caramel thins out slightly and forms a pourable sauce consistency. If the caramel hardens, return it to low heat and stir until it re-melts.
⏱️ 2 min
- 4
Immediately pour the prepared caramel into a 6-cup ring-shaped pudding mold or an 8-inch round cake pan. Carefully tilt and rotate the mold to ensure the caramel coats the bottom and about 1 inch up the sides evenly. Set aside.
⏱️ 2 min
- 5
Prepare the pudding mixture: In a blender, combine the 4 eggs, 1 cup of granulated sugar, 1 cup of powdered milk, 2 cups (500 ml) of water, and 1/2 teaspoon of vanilla extract. Blend on high speed until the mixture is completely smooth and well combined, about 1-2 minutes. Scrape down the sides of the blender if necessary to ensure all ingredients are incorporated.
⏱️ 3 min
- 6
Assemble for baking: Place the caramel-lined pudding mold into a larger baking pan (such as a roasting pan or 9x13 inch baking dish). Fill the larger pan with hot water, creating a bain-marie (water bath), until the water level reaches about halfway up the sides of the pudding mold.
⏱️ 2 min
- 7
Using a fine-mesh sieve, carefully strain the blended pudding mixture directly into the caramel-lined mold. This step is crucial for achieving a smooth, custardy texture by removing any unblended bits or egg chalazae.
⏱️ 1 min
- 8
Cover the pudding mold tightly with aluminum foil to prevent steam from entering and to ensure even cooking.
⏱️ 1 min
- 9
Carefully transfer the baking pan with the water bath and covered pudding mold to the preheated oven. Bake for 40 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. The pudding will continue to set as it cools.
⏱️ 40 min•🌡️ 350
- 10
Once baked, carefully remove the pudding mold from the water bath and remove the aluminum foil. Let the pudding cool completely at room temperature for at least 1 hour.
⏱️ 60 min
- 11
Once cooled to room temperature, transfer the pudding to the refrigerator and chill for at least 1 hour, or preferably 2-3 hours, to allow it to fully set and for the caramel to loosen.
⏱️ 60 min
- 12
To serve, run a thin knife around the edge of the pudding to loosen it from the mold. Place a serving plate upside down over the mold, then carefully and confidently invert the pudding onto the plate. The caramel will now be on top, coating the pudding. Serve chilled.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Income Pudding (Pudim Baixa Renda)
Ingredients
For the Caramel
- 1 cup granulated sugar
- 2 tablespoons water, for thinning caramel, as needed
For the Pudding Mixture
- 4 eggs
- 1 cup granulated sugar
- 1 cup powdered milk, (such as Nido or Ninho)
- 2 cups water, (500 ml)
- 1/2 teaspoon vanilla extract, a few drops
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Prepare the caramel: In a heavy-bottomed saucepan, add 1 cup of granulated sugar. Heat over medium heat, without stirring initially, until the sugar begins to melt and caramelize around the edges. Once melting, gently swirl the pan or stir with a heat-proof spatula to ensure even melting. Continue heating until the sugar is fully melted and has turned into a rich, amber-colored liquid.
⏱️ 5 min - 3
Carefully and slowly add 2 tablespoons of water to the caramelized sugar, stirring constantly. Be cautious as the caramel will bubble vigorously. Continue stirring until the caramel thins out slightly and forms a pourable sauce consistency. If the caramel hardens, return it to low heat and stir until it re-melts.
⏱️ 2 min - 4
Immediately pour the prepared caramel into a 6-cup ring-shaped pudding mold or an 8-inch round cake pan. Carefully tilt and rotate the mold to ensure the caramel coats the bottom and about 1 inch up the sides evenly. Set aside.
⏱️ 2 min - 5
Prepare the pudding mixture: In a blender, combine the 4 eggs, 1 cup of granulated sugar, 1 cup of powdered milk, 2 cups (500 ml) of water, and 1/2 teaspoon of vanilla extract. Blend on high speed until the mixture is completely smooth and well combined, about 1-2 minutes. Scrape down the sides of the blender if necessary to ensure all ingredients are incorporated.
⏱️ 3 min - 6
Assemble for baking: Place the caramel-lined pudding mold into a larger baking pan (such as a roasting pan or 9x13 inch baking dish). Fill the larger pan with hot water, creating a bain-marie (water bath), until the water level reaches about halfway up the sides of the pudding mold.
⏱️ 2 min - 7
Using a fine-mesh sieve, carefully strain the blended pudding mixture directly into the caramel-lined mold. This step is crucial for achieving a smooth, custardy texture by removing any unblended bits or egg chalazae.
⏱️ 1 min - 8
Cover the pudding mold tightly with aluminum foil to prevent steam from entering and to ensure even cooking.
⏱️ 1 min - 9
Carefully transfer the baking pan with the water bath and covered pudding mold to the preheated oven. Bake for 40 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. The pudding will continue to set as it cools.
⏱️ 40 min•🌡️ 350 - 10
Once baked, carefully remove the pudding mold from the water bath and remove the aluminum foil. Let the pudding cool completely at room temperature for at least 1 hour.
⏱️ 60 min - 11
Once cooled to room temperature, transfer the pudding to the refrigerator and chill for at least 1 hour, or preferably 2-3 hours, to allow it to fully set and for the caramel to loosen.
⏱️ 60 min - 12
To serve, run a thin knife around the edge of the pudding to loosen it from the mold. Place a serving plate upside down over the mold, then carefully and confidently invert the pudding onto the plate. The caramel will now be on top, coating the pudding. Serve chilled.
⏱️ 1 min