{"id":7281,"date":"2026-10-18T17:47:10","date_gmt":"2026-10-18T20:47:10","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=7281"},"modified":"2026-10-18T17:47:10","modified_gmt":"2026-10-18T20:47:10","slug":"ten-brazilian-christmas-puddings-custards","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/ten-brazilian-christmas-puddings-custards\/","title":{"rendered":"10 Brazilian Christmas Puddings and Custards"},"content":{"rendered":"<html><body><p>Brazilian condensed milk pudim is a chilled egg-and-milk dessert, different from British Christmas pudding. This selection offers ten flavours, with separate methods for baked custards and spoon desserts. Allow chilling time: quick preparation does not mean the dessert is immediately ready.<\/p>\n<h2>Equipment and measurements<\/h2>\n<p>For baked puddings 1, 2, 3, 4, 7 and 10, use a metal ring mould holding at least 1.5 litres, usually 20\u201322cm wide. Check capacity with water beforehand and leave room below the rim. Each serves approximately 8. One egg means about 50g without its shell. Measure milk in millilitres: a 395g tin of condensed milk is not equivalent to 395ml milk.<\/p>\n<h2>Standard caramel for each baked pudding<\/h2>\n<p>Use 120g white sugar and 40ml water per mould. Put both in a small heavy-based saucepan and heat without stirring until amber. Carefully pour into the mould and tilt it using oven gloves. Leave to harden. Caramel causes serious burns: keep children away and do not touch or taste it while hot. This quantity is for one pudding, not all ten recipes together.<\/p>\n<h2>Shared oven method \u2014 recipes 1, 2, 3, 4, 7 and 10<\/h2>\n<ol>\n<li>Heat the oven to 160\u00b0C conventional or 140\u00b0C fan. Mix the chosen flavour\u2019s ingredients just until smooth, avoiding excessive foam.<\/li>\n<li>Prepare the mould with the caramel above. Pour in the mixture, leaving space below the rim, and cover with foil.<\/li>\n<li>Stand it in a larger roasting tin and pour hot water around it to halfway up the mould. Avoid splashing water into the pudding.<\/li>\n<li>Bake for approximately 60\u201390 minutes. The centre should be set with a slight wobble, not loose liquid; check 75\u00b0C for 30 seconds at the centre with a thermometer. Continue in 10-minute intervals if needed.<\/li>\n<li>Carefully remove from the water bath, cool promptly and refrigerate within 2 hours. Chill for at least 6 hours, preferably overnight.<\/li>\n<li>Loosen the edge with a thin knife and turn onto a rimmed serving plate. If it sticks, briefly press a warm cloth against the mould\u2019s base. Serve chilled.<\/li>\n<\/ol>\n<h2>1. Classic condensed milk pudding<\/h2>\n<p>Mix 395g sweetened condensed milk, 350ml whole milk, 3 eggs and 5ml vanilla extract. Strain to remove any egg membranes and follow the shared oven method with the specified caramel. Do not substitute tofu or starch for the eggs in this formula: its structure depends on cooked eggs.<\/p>\n<h2>2. Coconut pudding<\/h2>\n<p>Mix 395g sweetened condensed milk, 200ml full-fat coconut milk, 150ml whole milk, 3 eggs and 50g unsweetened desiccated coconut. Follow the shared method. Do not strain after adding coconut, since it is part of the recipe. This version contains eggs and dairy; coconut milk alone does not make it vegan or lactose-free.<\/p>\n<h2>3. Chocolate pudding<\/h2>\n<p>Set out 395g sweetened condensed milk, 350ml whole milk, 3 eggs and 25g unsweetened cocoa powder. Mix cocoa with 50ml milk taken from the total to make a paste. Add the remaining 300ml, condensed milk and eggs; strain and bake using the shared method. Use cocoa, not an equal quantity of a chocolate bar or sweetened drinking chocolate.<\/p>\n<h2>4. Dulce de leche pudding<\/h2>\n<p>Use 400g ready-made smooth dulce de leche, 350ml whole milk and 3 eggs. Blend just until smooth and follow the shared method. Dulce de leche replaces condensed milk in this version; do not use both together. There is no need to cook an unopened condensed milk tin.<\/p>\n<h2>5. Vegan coconut tapioca pots \u2014 6 portions<\/h2>\n<p>Ingredients: 100g small tapioca pearls intended for cooking, 400ml full-fat coconut milk, 400ml unsweetened soya drink, 80g sugar, 30g desiccated coconut and 5ml vanilla extract. Do not use ready-hydrated tapioca pancake starch or tapioca flour in place of pearls. Check that all products are vegan.<\/p>\n<p>Follow any soaking instructions on the packet and drain. Heat both milks, add the pearls and simmer gently, stirring frequently, for about 20\u201330 minutes or the packet\u2019s time, until tender with no hard centre. If it thickens before the pearls cook, add up to 100ml hot water in small amounts. Stir in sugar and coconut and cook for another 2 minutes. Remove from the heat and add vanilla. Divide among six pots, cool promptly and chill for 4 hours. Serve with a spoon rather than turning out.<\/p>\n<h2>6. Vanilla custard with no added sugar \u2014 4 portions<\/h2>\n<p>Use 500ml whole milk, 3 eggs and 5ml vanilla extract with no added sugar. Mix and strain. Divide among four ramekins holding at least 200ml each. Bake in a water bath at 160\u00b0C conventional or 140\u00b0C fan for about 35\u201350 minutes, until set and 75\u00b0C for 30 seconds at the centre. Cool promptly and chill for 4 hours. Serve in the ramekins without caramel.<\/p>\n<p>The flavour is only mildly sweet, and milk contains lactose, a naturally occurring sugar. We therefore do not call this recipe sugar-free, light or automatically suitable for diabetes. If you wish to sweeten it, choose an oven-suitable product and follow its label dosage rather than replacing 120g sugar with 120g of any sweetener.<\/p>\n<h2>7. Coffee pudding<\/h2>\n<p>Use 395g sweetened condensed milk, 350ml whole milk, 3 eggs and 5g instant coffee. Dissolve the coffee in 50ml gently warmed milk taken from the total; cool and combine with the remaining 300ml, condensed milk and eggs. Strain and follow the shared oven method. Do not add an extra cup of coffee, which would alter the liquid ratio.<\/p>\n<h2>8. Chilled passion fruit cream \u2014 6 portions<\/h2>\n<p>Ingredients: 395g sweetened condensed milk, 200g single cream, 100ml unsweetened concentrated passion fruit juice, 10g unflavoured powdered gelatine and 50ml cold water. Bloom gelatine in the water for 5 minutes, or as directed on the packet, and dissolve gently over a water bath without boiling. Mix condensed milk, cream and juice. Stir two spoonfuls of this cream into the lukewarm gelatine, then return it to the main mixture, stirring thoroughly.<\/p>\n<p>Divide among six glasses and chill for at least 6 hours. It contains no raw eggs and is not baked. This is a chilled spoon dessert, not the baked pudding method. Ordinary gelatine means it is neither vegetarian nor vegan.<\/p>\n<h2>9. Ricotta and lemon custards \u2014 6 portions<\/h2>\n<p>Blend 300g well-drained ricotta, 200ml milk, 3 eggs, 100g sugar, 10g cornflour and finely grated zest of 1 lemon. Grease six 150ml ramekins with 10g butter in total and divide the mixture among them, leaving space. Bake in a water bath at 160\u00b0C conventional or 140\u00b0C fan for 35\u201350 minutes until set and 75\u00b0C for 30 seconds. Cool promptly and chill for 4 hours. Serve in the ramekins. Its ricotta texture is naturally less smooth than the classic version.<\/p>\n<h2>10. Salted caramel and walnut pudding<\/h2>\n<p>Make the standard caramel with 120g sugar and 40ml water, adding 1g fine salt after removing it from the heat and before pouring into the mould. For the pudding, mix 395g condensed milk, 350ml milk, 3 eggs and 5ml vanilla. Follow the shared method. Once chilled and turned out, finish with 30g chopped walnuts. The salt belongs in the caramel; do not add a spoonful of salt to the custard.<\/p>\n<h2>What should not be improvised<\/h2>\n<p>These formulas use the oven or hob as described. Do not modify a pressure cooker by removing its pin or valve, or apply generic microwave times. For other equipment, use a dedicated recipe compatible with its manual. Agar, gelatine, eggs, tofu and cornflour are not interchangeable in equal quantities.<\/p>\n<p>Keep all desserts covered at 0\u20135\u00b0C and eat within 48 hours. Cool hot preparations promptly and refrigerate within 2 hours. Identify milk, eggs, soya, walnuts and other allergens according to each recipe and packet. These formulas have been reviewed for consistency; we do not claim they were physically tested in our kitchen.<\/p>\n<p><em>AI-generated illustration; it does not replace each recipe\u2019s measurements and method.<\/em><\/p>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Condensed milk, coconut, chocolate and coffee puddings, plus other flavours, with measured ingredients, separate methods and chilling 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