Cloned from audreympe/Condensed milk pudding

evedovelli
Cookbooks
Main variation
Clone 1
Translated from Portuguese (Brazil)
Best pudding in the world. No holes!
Audrey's condensed milk pudding
Audrey's condensed milk pudding
Audrey's condensed milk pudding
Audrey's condensed milk pudding
Author:
Estevan Vedovelli

Yield:

 Pudding

Times:

Syrup
Prep time: 4 minutes; Cook time: 15 minutes; Total time: 19 minutes
Pudding
Prep time: 8 minutes; Rest time: 5 hours; Cook time: 1 hour and 50 minutes; Total time: 6 hours and 58 minutes

What to expect...

Texture:

Creamy, with no holes.

Ease:

The steps are easy, but the whole process is time-consuming.

Pros:

Best pudding in the world.

Cons:

There isn't!

Perfect for: Dessert.

  • Preparation method
  • Syrup
    Total time: 19 minutes
  • 1. In a saucepan, mix the following ingredients.
    Sugar (1/2 Cups) Water (1/4 Cups)
    Prep time: 2 minutes; Total time: 2 minutes
  • 2. Bring to the boil, making circular movements with the pan (you don't need to use a spoon), until the syrup turns an amber color.
    Cook time: 15 minutes; Total time: 15 minutes
  • 3. Pour the syrup into the pudding mould, covering the entire bottom and spreading to the sides. Set aside.
    Prep time: 2 minutes; Total time: 2 minutes
  • Pudding
    Total time: 6 hours and 58 minutes
  • 1. Blend all the ingredients in a blender for 4 minutes. Tip: remove the skin from the egg yolks ;)
    Condensed Milk (395 Grams) Whole Milk (225 Milliliters) Eggs (2 Units)
    Prep time: 5 minutes; Total time: 5 minutes
  • 2. Slowly pour the mixture over the caramel in the tin in which the pudding will be baked.
    Prep time: 1 minute; Total time: 1 minute
  • 3. Cover the pudding tin with aluminum foil.
    Prep time: 1 minute; Total time: 1 minute
  • 4. Pour hot water into another baking dish and place the pudding tin in it.
    Prep time: 1 minute; Total time: 1 minute
  • 5. Bake the pudding in a bain marie in a preheated oven.
    Cook time: 1 hour and 50 minutes; Total time: 1 hour and 50 minutes
    Temperature: 160
    ºF
  • 6. Let cool and refrigerate for 4 hours.
    Rest time: 5 hours; Total time: 5 hours
  • 7. To unmold: Lightly heat the pudding mold on the stove to loosen the dough and syrup from the bottom of the mold. If necessary, help with a knife on the sides ;)

Created on 01/26/2022.
Last updated on 08/23/2025.

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