Portuguese Milk Pudding: the Recipe for Portuguese Crème Caramel
Portuguese Milk Pudding is a soft and delicious dessert, very similar to crème caramel. With a consistency similar to that of a pudding, it is covered with a generous layer of caramel and is perfect to serve at the end of the meal for a festive dinner, a special occasion, but also to enjoy as a snack. It is prepared with simple and easily available ingredients: eggs, milk, sugar and vanilla seeds, for a result that will conquer adults and children alike.
Of ancient origins, the recipe is even mentioned in Pellegrino Artusi's "Science in the kitchen and the art of eating well". Unlike crème caramel, usually prepared in single portions, Portuguese Milk Pudding is made in a single donut mold and doesn't involve the addition of fresh cream. Once the mixture is ready, it is poured into the pan and cooked in a bain-marie oven, slowly and at a temperature that is not too high. There are many variations of this dessert: if desired, it is possible to replace the vanilla with lemon zest, coffee or cinnamon.
Find out how to prepare Portuguese Milk Pudding following the step-by-step procedure and advice.
How to Prepare Portuguese Milk Pudding
Break the eggs into a bowl and add the sugar.
Break the eggs into a bowl and add the sugar.
Mix with a hand whisk.
Mix with a hand whisk.
When finished, you should obtain a smooth, frothy, but not whipped mixture.
When finished, you should obtain a smooth, frothy, but not whipped mixture.
Heat the milk in a saucepan with the vanilla pond cut lengthwise; as soon as it comes to the boil, remove the berry and pour the milk over the egg and sugar mixture.
Heat the milk in a saucepan with the vanilla pond cut lengthwise; as soon as it comes to the boil, remove the berry and pour the milk over the egg and sugar mixture.
Mix well.
Mix well.
Once you have obtained a smooth and homogeneous mixture, cover it and set it aside.
Once you have obtained a smooth and homogeneous mixture, cover it and set it aside.
Prepare the caramel: pour the sugar into a saucepan with high sides and add the water.
Prepare the caramel: pour the sugar into a saucepan with high sides and add the water.
Cook the caramel over a very low heat and, as soon as it has taken on an amber color, remove from the heat.
Cook the caramel over a very low heat and, as soon as it has taken on an amber color, remove from the heat.
Pour the still boiling caramel into the bottom of the donut mold and then add the previously prepared mixture.
Pour the still boiling caramel into the bottom of the donut mold and then add the previously prepared mixture.
Transfer the mold into a fairly large pan and add water up to half of the mold. Bake the dessert on the middle shelf of the oven (static mode) and cook at 320°F/160°C for 55-60 minutes.
Transfer the mold into a fairly large pan and add water up to half of the mold. Bake the dessert on the middle shelf of the oven (static mode) and cook at 320°F/160°C for 55-60 minutes.
Once cooked, take the cake out of the oven and let it cool and transfer it to the refrigerator for at least 3 hours. After this time, pass the blade of a smooth knife along the perimeter and gently invert it onto a serving plate. To make this operation easier, you can heat the bottom of the mold with a kitchen torch or give it gentle but firm taps.
Once cooked, take the cake out of the oven and let it cool and transfer it to the refrigerator for at least 3 hours. After this time, pass the blade of a smooth knife along the perimeter and gently invert it onto a serving plate. To make this operation easier, you can heat the bottom of the mold with a kitchen torch or give it gentle but firm taps.
Bring to the table and serve.
Bring to the table and serve.
How to Store Portuguese Milk Pudding
Store the Portuguese Milk Pudding in the refrigerator, covered with cling film, and consume it within 2 days.
