Crème Caramel
Pudim, the Brazilian Crème Caramel, is undeniably the favorite dessert of Brazilian families. No one knows for sure the origin of this sweet, but the first record of the recipe was in “O Cozinheiro Imperial”, the first cookbook published in the country, from 1840. Here, you will learn how to make that smooth and creamy pudding. A simple recipe with eggs and condensed milk.
Add <quantity>250<unit>g</unit></quantity> of white sugar to a medium saucepan. Add <quantity>100<unit>ml</unit></quantity> of water
Add <quantity>10<unit>ml</unit></quantity> of white wine vinegar and stir carefully to keep the edges of the pan as clean as possible
Bring it to a boil over medium heat until it turns golden brown
When it reaches <temperature>175<unit>°C</unit></temperature>, turn off the heat and carefully add <quantity>75<unit>ml</unit></quantity> of lukewarm water, in batches. Stir to dissolve with batch. The wet caramel is ready
Transfer the caramel to a tall round cake pan
Refrigerate it to cool and thicken
Preheat the oven to <temperature>110<unit>°C</unit></temperature>
Add <quantity>500<unit>ml</unit></quantity> of milk to a large bowl
Add <quantity>8</quantity> eggs
Add <quantity>790<unit>g</unit></quantity> of condensed milk. Use a hand blender to combine the ingredients
Strain it into the cake pan
Add water to a tray large enough to fit the cake pan. Place the cake pan inside the tray, making a water bath
Bake for 1h until set but still jiggly
Place in the refrigerator until it is completely cool
Run a knife around the edges and turn it onto a large plate. The crème caramel is ready
Enjoy!
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