Pudim de Leite Condensado
Condensed milk pudding.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Condensed milk pudding's origins are closely tied to the invention and popularization of condensed milk in the mid-19th century. As a shelf-stable and readily available ingredient, condensed milk quickly found its way into various desserts. The simplicity and deliciousness of the pudding led to its widespread adoption across Brazil.
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Pudim de Leite Condensado holds a special place in Brazilian cuisine, often associated with celebrations, family gatherings, and comforting home-cooked meals.
Celebratory Dish
It is a common dessert served at birthdays, holidays, and other special occasions, signifying joy and togetherness.
Comfort Food
Pudim is considered a comforting and nostalgic treat, evoking memories of childhood and family traditions.
Homemade Tradition
Many Brazilian families have their own variations of the recipe, passed down through generations, making it a deeply personal and cherished dessert.
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The dish presents a harmonious blend of sweet, creamy, and slightly caramelized flavors.
The dominant flavor is the intense sweetness derived from the condensed milk, balanced by the richness and smoothness of the eggs. Vanilla extract enhances the overall sweetness and adds a subtle aroma. The caramel sauce, with its bittersweet notes, provides a contrasting element that complements the creamy pudding.
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Smooth Texture
Blend the ingredients very well to ensure a smooth and velvety texture. Avoid over-blending, as this can introduce air and create bubbles.
Bain-Marie Method
Baking the pudding in a bain-marie (water bath) is crucial for even cooking and prevents the pudding from curdling or cracking. Ensure the water level reaches about halfway up the sides of the mold.
Caramel Consistency
Pay close attention to the caramel-making process. Cook the sugar over medium heat until it reaches a deep amber color, but be careful not to burn it, as this will result in a bitter taste.
Cooling Time
Allow the pudding to cool completely in the refrigerator before unmolding. This helps it set properly and prevents it from collapsing.
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