Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pudim (Brazilian Flan)


Recommended Posts

Pudim (Brazilian Flan)

Serves 12 as Dessert.

Hello Fellow Brazilian Cookers and Brazilian Lovers.

I have a recipe here that took me 2 years to master. Although I am american, People swear that I am 100% Brazilian and I cook better than there Grandmother..lol I want to share my recipe of a Brazilian Flan (Pudim) that is a favorite trditional Dessert in Brasil

  • 2 cans (14 oz) sweetened condensed milk
  • 8 eggs
  • 2 T of Vanilla
  • 2 T of Corn Starch
  • 2 c of milk
  • 2 c granulated sugar

PREPARE:

Using a pan large enough that a Bundt Pan can fit into without sinking.

Please 1/4 inch of water into Pan and heat on med temp

Heat 2 cups of granulated sugar in saucepan over medium-low heat. Stir constantly until sugar dissolves and become caramel colored.

Quickly pour and Swirl caramel Sugar around the inside of the Bundt Pan until you have covered the bottom, sides and the middle cone part then place in the Pan of water so it is sitting on top.

Mix in a blender: sweetened condensed milk, eggs, vanilla, corn starch & milk.

Pour into prepared Bundt Pan and use a towel big enough to wrap around the lid and tie it tight. Place the lid on the bundt pan and cook at med heat for 1 hour or until tooth pick comes out clean and the pudim is firm to the touch.

Once you have established the pudim is firm. Take out of the pan and refrigerate for 3 hours until cooled. Once cooled, carefully use a butter knife and loosen the sides until you can move the pan back and forth (swish it) so it comes loose. Place a large dish or Platter over the top and flip it fast until it falls on the platter. Lift the bundt pan off and you have yourself a perfect Brazilian Pudim. Enjoy!!

Keywords: Dessert

( RG1729 )

Link to post
Share on other sites
  • Similar Content

    • By shain
      This is similar to Italian polenta. Bests served along sour cream, stews (of beans, mushrooms, or meat - for examples search for "tokana") and red wine.
      You have two options of serving it, resulting in different textures. If eaten fresh out of the oven, it is lightly set but creamy. If chilled overnight, it will solidify and resemble polenta made in the same fashion, at this point it eats more like cornbread.
       
      Ingredients for quick stock - you can use 500ml of a pre made vegetable or chicken stock instead, you can also use store bought stock:
      6 bay leaves 3 all spice berries, cracked a few celery stalks or a large bunch of celery leaves (I have leaves left after using the stalk for mirepoix) optional: 1/2 carrot, chopped 550ml (2.5 cup) water or stock  
      Ingredients for mamaliga:
      250g of cornmeal 200ml (1 cup) milk 2 eggs optional:  apx 100g of crumbled brained ewe milk cheese (e.g. feta) apx 80g somewhat aged cheese, ewe milk cheese is preferred (Burduf will be traditional, I use Manchego and and some smoked mozzarella)  I appreciated the addition of smokiness, so if you don't include smoked cheese, maybe throw in a bit of smoked paprika or bacon salt to taste pepper some fresh thyme (optional and not traditional)  
      Prep:
      If making a quick stock, cook the water, bay leaves, all spice, celery and carrot - covered, until flavors are extracted. A pressure cooker makes quick work at that. Drain the stock, add the milk and cornmeal. Cook while stirring and scrapping the bottom until it is thickened. Let cool a little and mix in the rest of the ingredients. Pour into a buttered casserole dish. Bake at high heat (210C) until the top is set, apx 30 minutes. Place a few small pieces of butter on top and let them melt. You can chill it overnight to end up with a firmer texture, or resume baking immediately to end up with a softer creamier (but still set) texture. Bake until the top is crisp and well browned, ~15 minutes, or longer if it was chilled. Serve with stews, sour cream and wine.  
       

       
      This image is of it baked without chilling, as you can see, it is fully set, but not firm.

       
      And this is after crisping again the next day. Firmer, not as creamy. Can be eaten like cornbread.

    • By shain
      Creamy pasta with a spicy pungent flavor.
      Best served with a bold red wine or a dark ale.
       
      Serves four.
       
      Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar.
       
      400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta 250-300 champignon or other mushrooms, sliced thinly 3 tsp butter 1 medium onion, diced 4 garlic cloves, minced A small amount of chili 400g spinach leaves, stems removed, cut into ribbons Apx 1/4 cup half and half, or a bit less full fat cream 4-8 tsp Dijon mustard (add to taste), you can include some grainy mustard if you have it at hand Optional: 1 tsp nutritional yeast or a touch of MSG, if you like using it Optional: 1/2 to 1.5 tsp honey or dark brown sugar Salt to taste A generous grating of nutmeg Plenty of black pepper  
       
      Cook mushrooms with some of the butter over high heat until lightly browned. Set aside. Add more of the butter and fry the onion until golden. Add remaining butter, garlic and chili. Fry briefly until aromatic. Cook the pasta very al dente. Drain well. Add it along with the mushroom, spinach and cream. Heat over low flame, until the spinach is wilting. Add mustard to taste, optional nutritional yeast or msg, optional honey or sugar, salt. All to taste. Add vinegar only if needed, add nutmeg. Plate and grind pepper on top.  

    • By Ling
      Ling's Favourite Brownies (revised 08/22/05)
      Serves 10 as Dessert.
      I've been playing around with my brownie recipe for a few months, and I'm pretty happy with this version. Not only is it easy to put together, but it produces the densest, fudgiest brownies I've ever tasted.
      I've used both Scharffen Berger and Valrhona for this recipe. Use whichever chocolate you like, as long as it's of good quality.
      5 oz unsweetened Scharffen Berger chocolate 3 oz bittersweet (70%) Scharffen Berger or Valrhona Guanaja 2 c granulated sugar 1 c butter 1 T vanilla extract 4 eggs 1 c flour (dip and sweep) 2 T cocoa powder 1/2 tsp salt 1. Melt the butter and both types of chocolate over medium heat in a saucepan.
      2. Beat eggs in mixing bowl with a hand mixer on high speed for 4 minutes, until pale.
      3. Gradually add sugar and vanilla extract.
      4. Temper the eggs with the chocolate mixture, then add all of the mixture into the bowl.
      5. Slowly incorporate the flour, salt, and cocoa. Beat the batter vigorously with a wooden spoon for about 30 seconds until the batter looks shiny.
      6. Pour batter into an ungreased, non-stick pan (I use a 9" cake round, and this fits perfectly.) Smooth the top of the batter.
      7. Bake in a pre-heated 325 degree oven for approximately 25 minutes (there should be moist crumbs on the skewer when testing for doneness).
      "Serves 10" is just an estimate--the brownies are quite rich, so some may be satisfied with just a sliver. However, if you're like me, half the pan will be gone before you know it. 😉
      Keywords: Dessert, Easy, Chocolate, Snack, Brownies/Bars, American
      ( RG1291 )
    • By Ling
      Ling's Favourite Brownies (revised 08/22/05)
      Serves 10 as Dessert.
      I've been playing around with my brownie recipe for a few months, and I'm pretty happy with this version. Not only is it easy to put together, but it produces the densest, fudgiest brownies I've ever tasted.
      I've used both Scharffen Berger and Valrhona for this recipe. Use whichever chocolate you like, as long as it's of good quality.
      5 oz unsweetened Scharffen Berger chocolate 3 oz bittersweet (70%) Scharffen Berger or Valrhona Guanaja 2 c granulated sugar 1 c butter 1 T vanilla extract 4 eggs 1 c flour (dip and sweep) 2 T cocoa powder 1/2 tsp salt 1. Melt the butter and both types of chocolate over medium heat in a saucepan.
      2. Beat eggs in mixing bowl with a hand mixer on high speed for 4 minutes, until pale.
      3. Gradually add sugar and vanilla extract.
      4. Temper the eggs with the chocolate mixture, then add all of the mixture into the bowl.
      5. Slowly incorporate the flour, salt, and cocoa. Beat the batter vigorously with a wooden spoon for about 30 seconds until the batter looks shiny.
      6. Pour batter into an ungreased, non-stick pan (I use a 9" cake round, and this fits perfectly.) Smooth the top of the batter.
      7. Bake in a pre-heated 325 degree oven for approximately 25 minutes (there should be moist crumbs on the skewer when testing for doneness).
      "Serves 10" is just an estimate--the brownies are quite rich, so some may be satisfied with just a sliver. However, if you're like me, half the pan will be gone before you know it. 😉
      Keywords: Dessert, Easy, Chocolate, Snack, Brownies/Bars, American
      ( RG1291 )
    • By shain
      This recipe produces about 2.5 liters of soup. It can be doubled.
       
      Ingredients:
       
      200g (1 cup) dry red lentils (soak overnight for faster cooking) 1 liter of water for cooking the lentils - Some butter 2 onions, diced 2 carrots, diced 1 hot chili, de-seeded and diced 3 cloves garlic, minced 1 large tart cooking apple, peeled and diced 2 tomatoes, diced - 2-3 tbsp ginger, minced - Dry spices: 2 tsp curry leaves 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek) 1 tsp cumin powder 1 tsp sweet paprika 1 tsp cinnamon 1 tsp turmeric 1 tsp thyme 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more) 1 tsp sugar (I use brown) - 150-200 ml (apx 3/4 cup) coconut cream (unsweetened) 3/4 liter up to 1 liter of stock or water 1-2 tsp wine vinegar (or some lemon juice) chopped cilantro optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish optional strained yogurt for garnish  
      Directions:
      Cook the lentils in a liter of water until fully tender. - Meanwhile, fry the onions in butter until golden. Add the carrots and fry until starting to soften. Add chili and garlic. Saute until aromatic. Add apple and tomatoes, cook until softened (~5 minutes). If the vegetables aren't fully cooked to your liking, add water and cook until they are. - Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables. Mix it all back together in the pot. Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency. Bring to a low boil, taste and adjust. It should be gently spicy (hot) and gently sweet. It shouldn't be tart, but add vinegar or lemon if it tastes flat or overly sweet. Make sure you can get a good hint of the cardamom, it's what makes this soup for me.  
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...