Esse pudim de leite sem banho-maria é muito similar a um pudim ou a um flan, mas a diferença está na forma como ele é cozido: em vez de ser levado ao banho-maria, o pudim de leite sem banho-maria é assado diretamente no forno, o que deixa a sobremesa com a superfície dourada e a consistência tão leve que vai derreter na sua boca.
To make it, you'll need eggs, milk, sugar and vanilla essence. First, you will make a simple syrup based on water and sugar and spread it over a mold, which can be aluminum or glass, with or without a central hole. Next, you need to whisk together all the ingredients for the milk pudding by hand.
É isso mesmo! Um dos segredos do pudim de leite sem banho-maria é ser batido à mão e peneirado, antes de ser colocado na forma caramelizada.
Milk pudding without a bain-marie won't smell of eggs for two reasons: firstly, because we use vanilla essence in the recipe and, secondly, because the pudding is sieved, so the film that remains on the yolk and causes the bad smell is removed from the pudding before it goes into the oven.
The result is a light, delicious milk pudding that melts in your mouth.
What's more, the syrup from milk pudding without a bain-marie boils and spreads into all the little holes in the pudding, making the dessert very moist and tasty.
Make milk pudding without a bain-marie for your family's dessert today, surprise everyone and get lots of compliments!
INGREDIENTES Pudim de Leite Sem Banho-Maria
- FOR THE PUDDING
- 8 eggs
- 1 liter of milk
- 300g sugar
- 1 tablespoon vanilla essence
PARA A CALDA
- 100g sugar
- 50ml water
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
MODO DE PREPARO DA CALDA Pudim de Leite Sem Banho-Maria
In a saucepan, mix the sugar and water.
Bring to the boil over medium heat, stirring from time to time, until caramelized.
Despeje o caramelo na forma de sua preferência e espalhe na lateral da forma. Reserve.
MODO DE PREPARO DO PUDIM
Em uma tigela, bata bem os ovos com um fouet ou garfo. Em seguida, acrescente o leite, aos poucos, enquanto bate.
Então, adicione o açúcar e bata mais um pouco. Em seguida, junte a essência de baunilha e volte a bater.
Finally, don't use a blender or mixer. This pudding has to be made by hand. Pass the mixture through a sieve before pouring it into the caramelized pan.
Then bake in a preheated oven at 180ºC until the pudding is golden brown on top and a toothpick comes out clean.
You don't need to cover the pudding with aluminum foil or bake it in a bain-marie.
Finally, remove from the oven, allow to cool completely and refrigerate for at least 4 hours.
Take out of the fridge, unmold and serve cold.
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