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Juliana's Brazilian Milk Pudding

Saved by Oneclevermom


Caramel:

Ingredients:
½ cup of Sugar
1/5 cup of water (3 TB plus a scant teaspoon)

Directions:
Pour the sugar into a small sauce pan and sprinkle with some drops of water. Place the pan on the burner on high. Let the mixture boil without mixing it. Once the sides start to get dark, wait until it reaches the caramel color you like, then turn the heat to low and mix it with a spoon. Once completely mixed, add the 1/5 cup water. BE CAREFUL when you pour the water, as the heat will make the water and the caramel boil and pot at once; so it is recommended that you use a kitchen glove when you do it. After pouring the water mix it for a couple minutes and remove from the heat. Immediately pour into a bundt pan. Twist the pan around so that the caramel will stick to the sides and the raised middle part. Let it stand to cool.

Milk Pudding:
Ingredients:
6 eggs
2 cans of condensed milk (the best brand is Nestle’s La Lechera)
2 cans (use the condensed milk can to measure) of milk

Directions:
Preheat the oven to 400F.

In a blender, blend the eggs by themselves first. Add the 2 cans of condensed milk and blend. Finally, add the 2 cans with milk. Once blended, pour the mixture into the bundt pan and place it in a roasting pan. Pour water into the roasting pan until it reaches at least 1/3 the height of the bundt pan. Bake for about 40-60 minutes. Since ovens vary, once it gets to 40 minutes, check the consistency. You want it to be firm (not hard), so if you move the pan a little bit and you see the content move too much it is still liquid, so check every 10 minutes after that. Once firmer, you can stick a tooth pick in it to confirm it is done.

Remove the bundt pan from the oven and water bath and allow to cool completely before refrigerating for at least 6 hours. When ready to serve, you will want to warm the bottom of the bundt pan a little so the caramel loosens. To do this, put your hottest tap water into the roasting pan and let the bundt pan swim around for a few minutes. Move it around and wiggle around the sides a bit so all of the caramel gets soft enough. You will see the caramel soften around the sides of the pan. Once this happens, you can flip it onto a serving platter with a lip. That lip is important - it catches the running caramel!

Dive in to yummy bliss!

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