Serves: 6
Total Calories: 602
May be most typical Brazilian dessert.
Beat eggs in a mixing bowl. Add sweetened condensed milk. Fill the cans to measure with fresh milk, adding 1 heaping tablespoon of cornstarch. This is the pudding mixture.
Stir fry 1 cup sugar in a heavy pan until golden brown. Put the caramelized sugar in the bottom of a tube pan and move it around coating the bottom and sides part way up. Pour the pudding into the pan over the caramelized sugar.
The best way to cook this pudding is a tube pan (a bundt pan would be about the right size) with a tight-fitting lid. If you do not have this kind of pan, you will have to improvise with tinfoil and by cooking in the oven.
Place the tube pan in a pan of water to cook. On top of the stove, bring the water to a boil and then turn the heat down and cook for one hour. If in the oven, cook for about one hour. You will know the pudding is done when a knife comes out clean.
Place the cooked pudding in the refrigerator for several hours so it is very cold. Turn it upside down on a plate.
All of the caramelized sugar will not come out, so you will need to melt down the caramelized sugar on top of the stove. Once it loosens from the pan, you may want to transfer to a heavier pan with a little water. When dissolved, pour over the top of the pudding.
NOTE: This is a heavier and richer dessert than flan found in most of the other South American countries. I think it is more delicious!
This Caramel Pudding recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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