One of the most traditional Brazilian sweets: the classic Bakery Pudding! It’s a very old recipe and a little different from what we think of as pudding.
I wanted to do it after Marisa Ono shared her version. The differences from normal milk pudding are that this one bakery It is firm, heavy and more filling.
It has these characteristics due to the addition of wheat flour. There is a significant amount of the ingredient, and I think it was a way to reduce production costs.
Flour is cheaper than eggs and as it is an old recipe this type of substitution makes sense. Which could be seen as something questionable, but in the end it created a different product.
While the Marisa used the oven, I used the common pudding pan that cooks using a bain-marie on the burner/stove burner. That’s why the coconut didn’t burn. Oh yes, the coconut separates from the dough. You are left with two different layers.
And didn’t the flavor stay with the reference it already had? It was as expected! The taste of the Bakery Pudding, indeed, and depending on your age: you have certainly already eaten it. The final sweet is denser, as expected, so if you are looking for something creamier, this recipe is not for you.
The Famous Bakery Pudding
Makes: 12 pieces (1 pudding of ~20cm, diameter)
Caramel
- 150 g crystal Sugar (#1)
- 15 mL water
Pudding
- 3 eggs
- 500 mL leite integral
- 250 g crystal Sugar (#2)
- 125 g wheat flour
- 40 g mozzarella cheese
- 150 g grated coconut (dry and unsweetened)
1 cup: 250mL | 1 tablespoon: 15mL.
Caramel
- Place sugar (150g) and water in a pudding mold (20cm, diameter) to make the caramel. Place over medium heat (if your pan allows direct flame), stir slowly and carefully.
- Cover the bottom and sides with the caramel, be careful. The caramel can be made separately in a pan too.
- Leave the pudding pan prepared with hot water. The pudding will be cooked on the stove in a bain-marie using the pudding pan.
Pudding
- Beat eggs, milk, sugar (250g) and flour in a blender until uniform, about 3-4 minutes. Add the cheese while still beating. Reserve.
- Add the grated coconut, but just pulse the blender to mix slightly.
- Transfer the mixture to the pudding mold and place the mold inside the pudding pan.
- Cook for 50-60 minutes over low heat. When testing with a toothpick, it should not come out dirty with liquid batter.
- Remove the pan from the pan and let it cool before putting it in the fridge, at least 1 hour.
- Place in the fridge and let cool completely, about 6-8 hours. Ideal to leave overnight.
- To unmold, it may be necessary to heat the pan over the stove flame or with a blowtorch.
