Brazilian Style Milk Pudding Recipes

Steps:

• Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving.

Steps:

• Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.
• Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
• Be careful not to burn the sugar and yourself.
• I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand.
• This way I can keep turning the mold and spooning the sugar. Let the mold cool.
• Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth.
• Pour this mixture into the mold and place it in the center of the roasting pan with water.
• Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
• Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily.
• If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar in a saucepan over medium heat. Cook, stirring frequently, until sugar melts into a golden caramel, about 10 minutes. Pour into a ring mold, tilting to coat the bottom evenly.
• Pour condensed milk into a blender. Fill the empty can with milk and pour in, twice. Add eggs. Blend until smooth, about 30 seconds. Pour over caramel in the mold.
• Place mold in a larger baking pan. Fill baking pan with hot water to a depth of 1 inch to make a water bath.
• Bake pudding in the preheated oven until set and firm to the touch, 60 to 90 minutes. Remove mold from the water bath and let cool to room temperature, about 1 hour. Unmold pudding carefully onto a plate and chill before serving, about 3 hours.

Steps:

• Preheat Oven to 350ºF.
• Sauce.
• In a skillet combine water and sugar.
• Cook in low heat stirring often.
• Cook until it´s thick and golden brown.
• Be careful to not burn the sauce, this requires a little attention because its very easy to loose the hot spot on this one.
• Pudding.
• Put all ingredients in a blender and process until well combined.
• I don´t know the name of this pan in English but I´ll try to explain.
• It´s those ones that leaves a hole in the middle of the cake :P.
• Put the sauce in the pan and let it get all around the inside. I will caramelize a little don´t worry.
• Pour the pudding mix and cover with aluminum foil.
• Bake for 30 to 40 minute The puddin must be a little soft, sort like a Cheesecake, don´t over cook it.
• Let it cool completely.
• Refrigerate for about 2-3 hours before removing it from the pan.
• Enjoy!