learn how to make the perfect pudding

Ingredients

• Pasta
• 1 can of condensed milk (395 g)
• 450 ml of whole milk
• 1 teaspoon of extract and vanilla
• 2 whole medium eggs
• 4 egg yolks

Ingredients

• Syrup
• 1 cup crystal sugar
• ¾ cup of water
• ½ teaspoon edible glitter (optional)

Pudding

1. Preheat the oven to 170°C before starting to prepare the pudding. Beat the two whole eggs gently so that no air bubbles develop. Then pass through a sieve to eliminate any strong egg taste and smell. Then also pass the four egg yolks through the sieve. Mix the eggs with the yolks gently. Add the condensed milk and mix very slowly with the whisk. Slowly add the milk and vanilla, always stirring slowly. It is very important that the movements are delicate, as the secret to a creamy, firm and hole-free pudding is not letting air enter the mixture. Therefore, delicacy when mixing is very important. Once the ingredients are mixed, gently tap the bowl on the kitchen counter (or table) five times. This causes any air trapped in the mixture to rise, ensuring a hole-free pudding. If you are using a glass bowl, remember to place a cloth underneath. Let the pudding mixture rest while you prepare the syrup.
2. In a medium pan (it’s important that it has a high edge to avoid accidents) melt the sugar over low heat, stirring with a spatula, preferably a silicone one, until a light golden caramel forms. Carefully pour the hot water over the caramel and stir slowly and continuously. Caution: the syrup will start to bubble and become very hot. Don’t stop stirring until it’s smooth.
3. After the caramel is very smooth and without any sugar stones, turn off the heat and add the glitter. Transfer the caramel to a pudding mold covering the bottom, sides and middle. Let it cool for about 10 minutes. This step is very important so that it does not mix with the pudding dough. Using a clean sieve, transfer the pudding mixture to the mold, slowly pouring it through the center cone. The liquid cannot fall directly to the bottom of the pan where the caramel is sitting. Cover the pan with aluminum foil with the shiny side down. Place the mold on a baking tray, pour hot water into the tray until it comes halfway up the pudding mold. Cook in a bain-marie at 170 degrees for about 1 and a half hours, depending on the oven model.
4. To check if it is cooked, make a small hole in the pudding and, if it comes out clean, it is ready. Important: do not make a hole until the end of the mold, as it may break when unmolding. Once baked, let it cool for 8 to 12 hours. To unmold, heat the bottom of the pudding mold over a low flame for about a minute. Run a knife around the entire pudding. Move the mold and if it is ‘dancing’ in the container, it is ready to unmold.