A classic dessert recipe made with just 3 ingredients and a simple caramel sauce. Perfect for a quick and easy dessert.
10
Prep Time
85
Cook Time
10
Servings
0
Calories
Chef de Cozinha with over 10 years of experience in the culinary field. Creator of Comidinhas do Chef, one of Brazil's most accessed and respected recipe websites. Every recipe is tested with love and designed to bring families together around the table.
Everything you need
I recently visited my grandmother's house, and as you know, every time I go there, I always bring a new recipe to share with you all - or rather, an old family secret that I'm excited to introduce on my blog this time! My grandmother taught me how to make the perfect baked pudding with just three simple ingredients and a delicious sauce that's to die for! In fact, I'll be sharing a video tutorial on how to make the perfect sauce for pudding - it's foolproof and won't harden, making it easy to store in the fridge.
This pudding recipe is a game-changer for anyone looking for a quick and easy dessert to make. I personally love baking individual puddings in mini molds and chilling them in the fridge until serving time. I've made this same recipe for our Christmas dinner dessert last year, and it was a huge hit with my family. I'm planning to make it again this year, and I'm sure it will be just as popular. Stay tuned for the recipe and the video tutorial on how to make the perfect pudding sauce!
Follow the steps with care and attention
Pour sugar into a saucepan and cook over low heat, stirring until dissolved.
Once it starts to turn golden, add water gradually.
Continue stirring and let it boil until the lumps dissolve (be careful not to burn).
Once it's well dissolved, turn off the heat and coat a pudding mold with the caramel.
In a blender, combine sweetened condensed milk, milk, and eggs.
Blend for about 2 minutes or until smooth.
Pour into the caramel-coated mold, cover with aluminum foil, and bake in a water bath at 350°F for about 1 hour and 20 minutes.
Note: The water bath should be warm.
After this time, remove from the oven, let it cool, and refrigerate for about 6 hours.
Unmold and serve.
Values per serving
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