You know when you want a dessert, like pudding? But anything easier and faster: Easy Practical Maria Mole Pudding Without Oven.
Until some time ago I didn’t know this recipe Maria-Mole Pudding. I figured it out when Marcelo Katsuki posted the recipe.
Curiosity struck and I decided to test it. Besides being very easy, what takes the longest is the time in the fridge. After all, it needs to be cold like traditional pudding.
I thought the maria mole coconut flavor would leave a very strong coconut flavor. And look, it didn’t stay? Okay, I added vanilla extract to spice up the flavor.
I was just unsure what to call it: pudding? flan? gelatin?
As there are no eggs or heat, the cooked texture of the traditional pudding does not appear. It reminded me a lot of flan, but when you think about it, it’s practically milk jelly, right?
Regardless of the name, it’s worth it. Texture that melts in your mouth.
Easy and Practical Maria Mole Pudding Without Oven and Without Egg
Makes: 6 – 10 pieces, depending on size
- 1-1/2 package maria mole coconut flavor (50g/pack)
- 100 mL water (boiling)
- 100 g crystal Sugar
- 200 g UHT cream (box/can, 20-17% fat)
- 395 g condensed milk (tin/box)
- 300 mL leite integral (or skimmed)
- 10 mL vanilla extract (or 5mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- Dissolve the maria-mole in the boiling water, mix to dissolve well. Reserve.
- Make the caramel with the sugar directly in the pudding mold (if it can be heated). Spread the caramel all over the pan. Reserve.
- In a blender, beat cream, condensed milk, milk and vanilla for 2-3 minutes.
- Add the dissolved maria mole mixture to the blender, blend for 3 minutes.
- Place in the caramelized mold and refrigerate for at least 6 hours. Ideal unmolded the next day. But if you do it in the morning, you can unmold it at night.
- Maria mole: the “1/2” package is necessary, if you don’t add it, the pudding will be very soft. If you don’t want to add it, add 5g of powdered gelatin instead.
