Check out these recipes and learn how to make an amazing pudding to eat after lunch
Whether it 's more traditional or more "different" , pudding is always a great dessert option , isn't it? And it's no wonder, as the pudding can be sweet, amazing and super creamy, especially if it's made from a good recipe. In addition, you can still make this dessert in several different ways, adding different toppings and flavors. Here are some different pudding recipes for you to try at dessert time :
Traditional pudding
Time: 2h (+3h in the fridge)
Yield: 10 servings
Difficulty: easy
Ingredients:
2 cans of condensed milk
2 cans of milk (use the empty condensed milk can to measure)
4 eggs
1 tablespoon of cornstarch
Hot:
1 and 1/2 cup (tea) of sugar
1/2 cup (tea) of water
Preparation method:
For the syrup, in a pan, mix the ingredients and take it to the medium fire for 10 minutes or until a golden syrup forms. Spread in a 24 cm diameter hole in the middle and set aside. For the pudding, hit all the ingredients in the blender and transfer to the caramel shape. Bake in preheated oven for 1 hour and 30 minutes or until golden and firm. Let cool, refrigerate for 3 hours, unmold and serve.
Condensed milk pudding with orange
Time: 1h (+4h in the fridge)
Yield: 8 servings
Difficulty: easy
Ingredients:
1 cup (tea) of sugar
2 and 1/2 cans of orange juice (use empty condensed milk can to measure)
1 can of condensed milk
4 eggs
1 tablespoon of cornstarch
Preparation method:
In a pan, place the sugar, 1/2 can of orange juice and place over medium heat. Let it boil until it becomes caramel color and remove from heat. Spread in a large shape with a hole in the middle and set aside. In a blender, beat the condensed milk, remaining orange juice, eggs and cornstarch until smooth. Pour in the caramel shape and take it to the medium oven, preheated, in a bain-marie, for 40 minutes or until firm. Remove from oven, let cool and refrigerate for 4 hours. Remove, unmold and serve.
Condensed milk pudding with strawberry syrup
Time: 1h20 (+2h in the fridge)
Yield: 6 servings
Difficulty: easy
Ingredients:
1 can of condensed milk
2 cans of milk (use the empty condensed milk can to measure)
4 eggs
Margarine and sugar for greasing
Hot:
2 cups strawberry (chopped)
2 tablespoons of lemon juice
4 tablespoons of sugar
Preparation method:
Blend the condensed milk, milk and eggs in a blender until smooth. Pour into a medium shape with a hole in the middle, greased with butter and sprinkled with sugar. Bake in a preheated, medium oven in a bain-marie for 50 minutes or until set.
Turn off, let it cool, take it to the fridge for 2 hours and unmold. For the syrup, mix the strawberries, lemon juice, sugar in a bowl and mash with a fork until you get a thick syrup. Pour over pudding before serving.
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Condensed milk pudding with cheese
Time: 1h (+4h in the fridge)
Yield: 8 servings
Difficulty: easy
Ingredients:
1 can of condensed milk
2 cans of milk (use the empty condensed milk can to measure)
3 eggs
50g grated parmesan cheese
1 tablespoon of wheat flour
Hot:
1 and 1/2 cup (tea) of sugar
1/2 cup (tea) of water
Preparation method:
Dissolve the sugar in the water and pour it into a pan. Cook over low heat, without stirring, for 15 minutes or until golden caramel. Transfer to a 24 cm diameter hole in the middle and turn to grease the side. Beat the condensed milk, milk, eggs, cheese and flour in a blender until smooth. Place in the caramel shape and take it to the medium oven, preheated, in a bain-marie, for 50 minutes or until firm and golden. Let cool and refrigerate for 4 hours. Unmold and serve.
Chocolate pudding
Time: 40min (+4h in the fridge)
Yield: 6 servings
Difficulty: easy
Ingredients:
1 and 1/2 can of condensed milk
1 box of sour cream (200g)
margarine spread
1 teaspoon of vanilla essence
Unflavored gelatin powder envelope
1 egg white
Chocolate flavored ice cream topping
1 cup milk chocolate chips
Preparation method:
In a blender, beat the condensed milk, the cream, the essence and the dissolved gelatin according to the package instructions for 1 minute. Add the snow whites and mix gently with a spoon. Pour into a greased 22 cm diameter hole in the middle and refrigerate for 1 hour. Remove and spread the chocolate chips over the pudding, letting it sink slightly. Return to the fridge for 3 hours. Unmold, decorate with topping and serve.
