One Two-Ingredient Pudding just: for real! Yogurt and Condensed Milk Pudding and nothing more, a super easy and delicious recipe!
A recipe that appeared to me on Instagram (instagram.com/pratofundo) and I had to try it precisely because I only used 2 main ingredients. And yes, here in this case, it is accompanied by a red fruit syrupbut it is optional
Despite not having fat as an ingredient (sour cream), the texture is super creamy and as the yogurt is sour, it becomes very refreshingand of course, being cold also helps.
A great option for dessert on hot days!
Yogurt and Condensed Milk Pudding
Makes: 8 pieces
Pudding
- 395 g condensed milk (1 can/box)
- 680 g unflavored yogurt (whole; search for 4 legs (170g/each))
- 5 mL vanilla extract (or 1-2mL essence, optional)
Red fruit syrup
- 250 g Red fruits (strawberry, blackberry and raspberry mix)
- 20 g crystal Sugar
- 5 mL vanilla extract (or 1-2mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180°C. Boil about 1-2L of water for the water bath.
- Mix condensed milk, yogurt and vanilla (if using) in a bowl until well blended, about 2-3 minutes.
- Transfer to a round mold with a hole in the middle measuring ~20x9cm (the normal pudding one), and you don’t need to grease it.
- Place the mold inside a larger baking dish for the bain-marie.
- Place the baking dish in the oven and then add the hot water to the double boiler inside the larger baking dish.
- Bake at 180°C for 35-40 minutes.
- Remove from the oven, let it cool for 20 minutes and set aside in the fridge for 6 hours before unmolding.
- To unmold, you can run a thin knife along the sides and use a warm cloth to help it release.
Red fruit syrup
- Cook the berries, sugar and vanilla in a pan over medium heat for about 10 minutes, stirring, or until the liquid reduces by half.
- Transfer to a container with a lid, let it cool.
- Let it cool in the fridge, it must be used chilled.
- Serve with the pudding.
- Adapted from: Pudding with two ingredients and Pudding with two ingredients.
- Yogurt: use regular yogurt, the “Greek” type is not acidic enough and the formulation is different.
- Spread: I didn’t grease the mold and the pudding came out, but I believe that if you grease it, it will be easier to release.
- Difficult: the hotter the environment, the faster the pudding, once ready, begins to release its difficult. Nothing that compromises the flavor, but the volume is remarkable.
