Brigadeirão is a chocolate custard pudding, rather than simply chilled spoonable brigadeiro. Eggs give the cream its structure in this version. Microwaving shortens the cooking time, but the dessert still needs cooling and chilling before unmoulding.
8 small portions. About 10 minutes preparation, roughly 8–12 minutes microwaving as a guide, cooling time and at least 4 hours chilling.
Ingredients
- 395 g sweetened condensed milk
- 200 g single cream
- 3 medium eggs
- 40 g unsweetened cocoa powder, sifted
- 15 g softened butter, plus a little for greasing
- 20 g chocolate sprinkles to finish, optional
Method
- Choose a ring mould about 19 cm wide, holding at least 1.5 litres, made from glass or silicone specifically labelled microwave-safe. Do not use metal. Grease lightly with butter.
- Blend the condensed milk, cream, eggs, cocoa and butter just until smooth. Pour into the mould, filling it no more than two thirds full.
- In an approximately 800 W microwave, start with 8 minutes on high. Do not stir the mixture while it cooks. Wait 2 minutes and check: the edges should be set, with no runny raw custard in the centre.
- If necessary, cook in further 30-second intervals, checking between them. The total may be around 8–12 minutes, but varies with the microwave and mould. Use a clean thermometer to check more than one point, looking for 75°C for 30 seconds. Never leave a metal thermometer inside a running microwave.
- Rest for 3 minutes after the final heating. Remove with oven gloves, let the intense heat subside and refrigerate within 2 hours. Chill for at least 4 hours before loosening the edges and unmoulding. Finish with the optional sprinkles.
Cooking and setting
A fridge does not cook eggs. If the custard is raw, finish cooking before cooling it. If cooked but broken during unmoulding, serve it in glasses; longer chilling cannot guarantee a repair after changing the proportions. Do not replace the eggs with water or milk.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Can I use sweetened drinking chocolate?
Not as a direct cocoa substitute: it contains more sugar and less cocoa, changing both flavour and proportions. Use unsweetened cocoa powder as stated.
Reference for microwave custard and brigadeirão techniques: Nestlé.
