We’ve worked our way through an entire meal with the addition of the delicious rabbit dish that Alice shared here, so now who is interested in dessert?
It seems that most countries have a variation on this classic dessert – custard, creme caramel, flan, etc. This is the Brazilian version, which is very simple. With only three ingredients, you might say that it’s as easy as 1-2-3. (Ok, there are actually four ingredients, but we won’t count the sugar for our purposes here)
First, whisk together the eggs until they are smooth and a little frothy
Then mix in a can of sweetened condensed milk
Then fill the can twice with milk
Let that sit for a few minutes while you make the caramel sauce. Letting it rest for a while will allow the bubbles in the custard mix to settle down a little before baking.
In a small frying pan, heat the sugar until it has all melted and is dark amber in color
Pour the melted sugar into the baking dish, making sure that the bottom of the pan is completely coated
Top it with the liquid custard
Put filled pan into a water bath – which is as simple as a baking sheet with about an inch of hot water in it.
Place onto middle rack of a preheated oven
Bake for one hour at 350 F
Let it cool for about 30 minutes, then turn it out onto a deep dish serving plate. The sauce is very runny and sticky, so be sure it doesn’t spill all over your counter by using a serving dish that is deep enough to catch it all.
Cut into wedges and enjoy!
Well, Alice, we’ve had our little bite of sweetness. What’s next??
Pudim de leite condensado
1 can of sweetened condensed milk
2 cans of milk (use the empty condensed milk can to measure)
3 eggs, beaten
1 1/2 cups of sugar
Preheat oven to 350F.
Whisk the eggs in a medium sized bowl until smooth, then add the sweetened condensed milk and mix together. Use the empty condensed milk can to measure two cans of milk into the mixture and combine well. Set aside.
In small frying pan, heat up sugar until it is all melted and amber in color. Pour into 9 inch round or tube baking dish, ensuring that the bottom is completely coated with the caramel.
Top with the liquid custard. Place the baking dish into large pan and add an inch of hot water to make a water bath, being careful not to let the water splash into the custard. Slide it carefully onto the middle rack of the oven and let it bake for one hour. When done, remove it from the oven and the water bath and let it cool for about 30 minutes. Run a knife carefully around the edge of the pan to loosen the custard before turning it out onto a deep serving plate.
Chill before serving. Spoon a bit of the sauce over each piece.