The 10 best PUDIM recipes, come and see

Check out these 10 most popular pudding recipes on the internet that are a hit on everyone's table. So check out how to prepare these delicacies and let me know what you think.

PRACTICAL NO-EGG, NO-BAKE ICED PUDDING

INGREDIENTS

• 1 can of condensed milk
• 2 cartons of heavy cream
• 1/2 cup warm milk
• 1 sachet of unflavored gelatine
• 10 tablespoons of sugar

PREPARATION METHOD

1. Prepare a caramel syrup with the sugar and pour it into the pudding tin.
2. Then, in a blender, mix the condensed milk and the cream.
3. Then dissolve the gelatine in the milk and add to the blender mixture.
4. Finally, beat for five minutes and pour into the mold on top of the syrup. Then place in the freezer for at least two hours.
5. Then, to unmold your Pudim gelado prático S, quickly heat the mold on the stove.

REFRIGERATOR PASSION FRUIT PUDDING DOES NOT GO IN THE OVEN

INGREDIENTS

• 200 grams of cream
• 400 grams of condensed milk
• 400 grams of milk
• 2 packets of passion fruit gelatine
• half a teaspoon of water
• half a cup of sugar
• 1 passion fruit

PREPARATION METHOD

1. Dissolve the gelatine in 200ml of hot milk, place in a blender and blend with the rest of the milk, the cream and the condensed milk.
2. Then pour into a moistened mold and refrigerate until firm

CALDA

1. Then add the sugar to a pan and bake in a low oven until it turns golden brown.
2. Then add the cold water and passion fruit pulp and boil for a few more minutes.
3. Unmold the pudding and serve with the cold syrup.

PINEAPPLE PUDDING IN SYRUP

INGREDIENTS

• 5 eggs
• 1 can of condensed milk
• 1 can of milk (same size as condensed milk)
• A can of pineapple in syrup
• 1 tablespoon cornstarch (cornstarch)
• Liquid caramel (bought ready-made) or sugar for caramelizing

PREPARATION METHOD

1. First of all, preheat the oven to 180º. Then crush the pineapple slices.
2. Then add all the ingredients to a saucepan and whisk until the mixture is smooth.
3. Finally, pour into a pudding dish previously lined with caramel or caramelized sugar.
4. Then bake in the oven for about 50 minutes in a bain marie (place the pan in a pan of water).
5. Then leave to cool in the tin. Once cool, unmold onto a serving plate.
6. It's important to let the pudding cool completely before unmolding it so that there's no risk of it falling apart.

TAPIOCA PUDDING WITH CONDENSED MILK AND COCONUT

INGREDIENTS

• 400ml milk
• 1/2 cup or 120ml condensed milk
• 200ml coconut milk
• 3 tablespoons of sugar
• 1 cup 240ml tapioca granules
• 50 grams unsweetened shredded coconut

PREPARATION METHOD

1. Start by bringing it to the boil (I use one of those mugs for this):
2. 400ml of milk;
3. 1/2 cup or 120ml of condensed milk;
4. 200ml of coconut milk;
5. 3 tablespoons of sugar.
6. Then bring to the boil and stir with a spoon to dissolve the sugar.
7. Then, in another container, mix: 1 cup (240ml) of granulated tapioca (not the hydrated gum)
8. 50 grams of unsweetened shredded coconut (better if it's fresh coconut, but it can be packet coconut)
9. Finally, pour the freshly boiled milk mixture over these ingredients.
10. Then stir occasionally for about 10 minutes until it turns into a thick porridge. The tapioca then absorbs the liquids and thickens. All this is done off the heat
11. Finally, pour into a lightly greased pudding mould or into containers (yields about 6 jars) and refrigerate for 3 hours.
12. Then, when it's time to serve, drizzle with condensed milk and garnish with shredded fresh coconut

PRESSURE COOKER PUDDING READY IN 10 MINUTES

INGREDIENTS

• 3 eggs
• 1 can of condensed milk
• Regular milk - same measure as the can of condensed milk
• 1 dessertspoon cornstarch or 1 tablespoon powdered milk

CALDA

• 1 cup regular sugar
• 50ml water or half a cup

PREPARATION METHOD

CALDA

1. Put the sugar in a saucepan and add the water over a low heat.
2. Then, without stirring, let it caramelize until it reaches a guarana color.
3. Then turn off the heat and use the syrup immediately to caramelize the mould in which you will place the pudding.

PUDDING

• Finally, beat the whole eggs with the condensed milk, regular milk and cornstarch in a blender for about 3 minutes, or until all the ingredients are well mixed.
• Then pour the mixture into a pudding dish. Finally, cover the pan with aluminum foil.
• *Note: test in advance whether the mold fits in the mouth of your pressure cooker - it should be smaller than the pot.
• Then, after pouring the mixture into the pan greased with the syrup and covering with aluminum foil, place it in the pressure cooker with 2 cups of water and bring to the boil over medium heat.
• Then cook for 10 minutes after the pot has come under pressure.
• Then, after 10 minutes of pressure, turn off the heat and test with a toothpick to see if it's cooked through.
• Finally, chill the pudding in the fridge until cold and unmold when serving.

PRESSURE COOKER PUDDING TIPS

1. Then, for a fluffier pudding, beat it for longer in the blender. The longer you blend, the more aerated it becomes.
2. So, if you don't like the smell of eggs, you can avoid it by passing the yolks through a sieve before adding them to the recipe.
3. Finally, done! Super practical, right? Try it at home and let us know how it turns out!

2-INGREDIENT PUDDING

INGREDIENTS

• 2 cans of condensed milk
• 2 cups whole natural yogurt (170g each)

CALDA

• 1/2 cup sugar
• 1/4 cup water

PREPARATION METHOD

1. First of all, put the sugar and water in a pan with a hole in the middle. Put the pan on the fire and leave it there until the sugar melts and turns golden brown.
2. Then, when golden brown, remove from the stove using a glove or cloth and turn the pan over to spread the caramelized sugar over the pan and set aside.
3. Next, mix the condensed milk and natural yogurt in a bowl. Finally, pour this mixture into the caramelized mould.
4. In this way, cover the pan with aluminum foil and place it inside another larger pan and pour water into the larger pan.
5. Then put both pans in the oven at 220ºC and bake for 1 hour. Then remove the foil and leave in the oven for another 15 minutes.
6. Finally, take it out of the oven, remove it from the water and leave it to cool. Then refrigerate for at least 4 hours.
7. Then, when it's time to unmold, put the pan on the heat for 30 seconds, run a knife around the pudding and then unmold.

REFRIGERATOR LEMON PUDDING WITHOUT EGGS OR AN OVEN

INGREDIENTS

• 1 can of condensed milk (395 g)
• 2 cartons of cream (400g)
• ½ cup strained lemon juice (120 ml)
• 1 envelope of unflavored gelatine powder (12 g)
• 5 tablespoons of water to hydrate the gelatine (75 ml)
• Lemon zest to taste for decoration

PREPARATION METHOD

1. Then add the room temperature water to a bowl, pour in the unflavored gelatine powder, mix and place in a bain-marie or microwave for 15 seconds until dissolved.
2. Then set aside. Next, add the condensed milk, cream and strained lemon juice to a blender and blend until smooth.
3. Then add the dissolved gelatine and beat a little more. Finally, pour into a lightly greased 20cm diameter pudding dish.
4. Finally, pour and refrigerate for about 4 hours and serve your Lemon Pudding without Eggs.

NO-BAKE NEST MILK PUDDING

INGREDIENTS

CALDA

• 1 and a half cups of sugar
• 1 cup of water.

PUDDING

• 500ml milk
• 1 carton of condensed milk
• 2 cups powdered milk
• 1 carton of cream
• 1 cup of water
• 2 sachets of unflavored gelatine (cup size: 220ml each).

PREPARATION METHOD

1. Start preparing this recipe by dissolving the gelatine in the warm milk.
2. Then put the Ninho milk, condensed milk, milk with the gelatine and cream in a blender and blend until smooth. Then you're done with the frozen Ninho milk pudding!
3. Finally, grease a baking dish with caramel and pour the mixture into it - if you want to make homemade caramel, follow the instructions in this recipe. Then put the dessert in the freezer for 2-4 hours, or until it solidifies.
4. Then, when it's time to serve your chilled Ninho milk pudding, melt the caramel by placing the mold over the stove until you feel the pudding come apart. Finally, it's ready for everyone to enjoy!

DELICIOUS BREAD PUDDING

INGREDIENTS

• 1/2 cup sugar
• 2 measures of milk (measure in the can of condensed milk)
• 1 can of condensed milk
• 4 eggs
• 1 tablespoon of margarine
• 3 loaves of bread (French)
• 1 cup of sugar for the syrup.

PREPARATION METHOD

1. Then cut the French bread into small pieces. Then put the two measures of milk and the condensed milk in a blender;
2. Then add the 4 eggs, the margarine and ½ cup of sugar. Then add the bread cut into small pieces and beat well;
3. Finally, set aside.
4. Next, take a pudding mold, add a cup of sugar and put it on the fire to caramelize. Then take care not to burn it.
5. Then pour the contents of the blender into the caramelized mould;
6. Finally, place in the oven at a medium temperature of 180°C and bake until set. Unmold when cold.

TIPS: Use a toothpick or fork to see if the pudding is ready. If it comes out clean, it's done.
Don't cover the pan with aluminum foil as it will take longer to bake;
To avoid the pudding tasting like eggs, simply pass the yolks through a sieve and remove the film.

COCONUT PUDDING WITH FEW INGREDIENTS

INGREDIENTS

• 2 cans of condensed milk
• 6 yolks
• 2 cups powdered milk
• 200ml coconut milk
• 2 tablespoons margarine
• Chocolate sprinkles to taste
• Margarine for greasing

PREPARATION METHOD

1. First, mix all the ingredients in a blender, except the granulated chocolate. Then pour into a greased 20-cm diameter springform pan.
2. Then bake in a preheated medium oven in a bain-marie for 40 minutes.
3. Finally, leave to cool and refrigerate for 2 hours. Then unmold, cover with chocolate sprinkles and serve your Coconut Pudding.

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