Most Amazing Caramel Pudding Recipe | Brazilian Style Pudding

1 Pudding
45 min

In this post I’ll be sharing with you the most amazing Caramel Pudding recipe. It’s a very simple, brazilian style pudding with only 4 ingredients.

If you like bread pudding or Caramel Pudding, you must absolutely try this recipe. This dessert is very typical in Brazil and to me, it tastes a million times better than Caramel Pudding. It’s a very simple and easy recipe but it tastes amazing.

You’ll only need 4 ingredients and they’re all very simple. There isn’t much about this recipe, you just need to pay good attention to a few steps but other than that it is very easy to make!

This dessert is so delicious and must be served cold. It has a jello texture but its a little bit lighter. This Caramel Pudding will melt in your mouth. The caramel becomes kinda liquid and it really adds great flavor to the Pudding. The hard thing about this dessert is trying not to eat the whole entire Caramel Pudding in one sitting!

Most Amazing Caramel Pudding Recipe | Brazilian Style Pudding

Recipe details

  • 1  Pudding
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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Ingredients

Caramel

  • 1 cup sugar

Pudding

  • 1½ cups Sweetened Condensed Milk
  • 1½ cups milk
  • 3 eggs

Instructions

Caramel

Pour the sugar into a pan and put it over a medium high heat. Cook it until it reaches a light caramel color.
Turn the heat off right away and pour the caramel into a cake pan.

Pudding

Pre heat the oven to 350°F.
In a blender, put all the remaining ingredients and blend it only until it is fully mixed together.
Make sure the caramel in the pan has cooled down a little and is hard. Pour the mixture into the pan.
Slightly tap the pan on the table a few times to remove the bubbles.
Cover the pan with tin foil and place it over a bain marie (a recipient with water).
Bake it in the oven for 40mins or until it is fully cooked. When it is ready, it is going to have a jello consistency but it will be firm.
When it is done, place it in the fridge overnight or until it has completely cooled down. On the next day, run a knife through the edges to release the pudding from the pan and carefully flip it on the plate. Cut it and serve it cold!

Tips

  • Only cook the sugar until you have a light caramel color and then turn the heat off right away to avoid it burning.
  • When you place the cake pan into the bain marie, make sure the water covers the whole cake pan (watch youtube video linked in this post for a better visual representation, if needed)
  • The pudding must be fully cooled down before you flip it on to a plate!
  • Keep the pudding in the fridge.

Bianca Borges|Cup of B
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