28 August, 2016

Pudim de leite condensado

Pudim de leite condensado

Ever since I can remember, I'm attracted to anything with caramel. From ice cream to cookies and cakes. So just a sight of this creamy silky milk pudding topped with caramel got me going.
It's very similar to Crème Caramel, and in Croatia we have  Rožata. They are all cousins I suppose, so it's just a question of a name.
But the Brazilian version of this custard dessert with a layer of liquid caramel on top is made with sweetened condensed milk instead of just milk, and that is another one of my favourite ingredients when baking.
So, with the Rio Olympic games just behind us, I finally decided to sit down and share this simple but so delicious dessert recipe, that I can't wait to make again.
One important tip before you start making this caramel pudding: when mixing ingredients make sure you do not incorporate lots of air, so just stir all the ingredients, using a hand wisk, to combine them. Air bubbles inside are not welcome.  And of course when caramelizing sugar, it's important not to burn it, but don't leave too pale either. Nothing looks unattractive as pale caramel. But burnt one tastes bitter, so watch carefully and you'll get a divine dessert to enjoy with your family or guests. And it's perfect when having a dinner party as it needs to be prepared ahead and chilled properly in the fridge.



Pudim de leite condensado

Pudim de leite condensado (Condensed milk pudding)

* 150 g sugar
* 270 g sweetened condensed milk
* 170 g milk
* 170 g heavy cream
* 2 eggs

Mix sugar and 80 ml of water in a small saucepan. Cook on medium heat without stirring until the water has evaporated and the sugar starts caramelizing.
Pour the caramelized sugar in a 20 cm round cake pan and let it cool down.
Whisk together the eggs with milk, condensed milk and heavy cream and pour the mixture over the cooled caramel in the pan. Cover the pan tightly with a piece of aluminium foil.
Place the cake pan in a slightly bigger roasting pan that you filled half way with hot water.
Bake in an oven preheated to 180°C for about 1 hour - or until the pudim has set.
Remove from the oven and let cool at room temperature.
Transfer in the fridge and let cool overnight.
Run a spatula along the side of the pan and then quickly turn the pudim on a serving plate.






Pudim de leite condensado (Buddino di latte condensato)

* 150 g di zucchero semolato
* 270 g di latte condensato zuccherato
* 170 g di latte
* 170 g di panna fresca
* 2 uova

Mettete lo zucchero con 80 ml di acqua in una casseruola e cuocete sul fuoco medio senza mescolare finche lo zucchero non sarà caramellato.
Versate il caramello in uno stampo per torte da 20 cm e lasciatelo raffreddare.
Mescolate con una frusta a mano le uova con il latte condensato, il latte e la panna.
Versate questo composto nello stampo sopra il caramello. Copritelo con la carta stagnola.
Sistemate lo stampo in una teglia un po' più grande nella quale versate l'acqua bollente.
Cuocete quindi il pudim a bagno maria nel forno già riscaldato a 180°C per circa 1 ora o finché il pudim non sarà compatto.
Sfornatelo e lasciatelo raffreddare, prima a temperatura ambiente e poi in frigo.
Passate una spatola tra il pudim e lo stampo per staccarlo delicatamente dalla teglia. Poi rovesciatelo su un piatto da portata.




Pudim de leite condensado (Puding s kondenziranim mlijekom)

* 150 g šećera
* 270 g zaslađenog kondenziranog mlijeka
* 170 g mlijeka
* 170 g svježeg mliječnog slatkog vrhnja (mliječno vrhnje za šlag)
* 2 jaja

Pomiješajte šećer i 80 ml vode u manjoj posudi i stavite kuhati na srednje jakoj vatri, ne miješajući, dok sva voda ne ispari a šećer se otopi i karamelizira.
Istresite karamel u kalup za tortu promjera 20 cm (ne koristite kalup s obručem). Ostavite da se ohladi.
Izmiješajte pjenjačom jaja s kondenziranim mlijekom, mlijekom i vrhnjem. Ulijte smjesu u kalup preko karamela. Pokrijte kalup aluminijskom folijom.
Smjestite kalup u drugi lim, većeg promjera od onog u koji ste ulili smjesu za pudim, ulijte vruću vodu u veći lim i stavite peći na 180°C oko 1 sat ili dok se puding ne stisne.
Izvadite iz pećnice i ostavite da se ohladi, prvo na sobnoj temperaturi i zatim u hladnjaku preko noći.
Prođite spatulom uz rub kalupa da odvojite pudim a zatim ga prevrnite na tanjur, tako da je karamel gore, i poslužite.






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