Juliana's Brazilian Milk Pudding

Earlier in the school-year, the clever girl's school had a "Hispanic Heritage Day" in which we were all asked to bring appropriately Hispanic foods and the kids would have these items for lunch while they theoretically gained some appreciation for another culture.  I say "theoretically" because other than eating, I didn't see many other cultural activities.  However at one point, someone brought out a stereo and turned on some music...

That is when I turned to the mom next to me and told her that I didn't realize that '80s Madonna was, in fact, Hispanic.  Huh.  After a while of playing random non-Hispanic music, the music was turned off.  I am not sure why appropriate music was not played, since we live in Houston and there are several radio stations that would have worked just fine.  But what do I know?  I was there to help with the food.  I stationed myself at the dessert table (if the shoe fits...) and happened to be near this heavenly concoction called "Brazilian Milk Pudding".  It just so happens that my lovely friend standing next to me made this particular dessert so I was able to taste and quiz her about the dish!  First of all, let me assure you that it is AMAZING.  You can't tell from the photo above, but the bottom of this pudding (which is the TOP when it cooks) gets all nice and caramelized and so, so delicious.  You can sort of see this in the photo below.  See how the bottom is nice and dark?  Oh, my, this creamy pudding just melts in your mouth with that yummy caramelized sugar flavor.  I caution you.  Your eyes will roll into the back of your head.

And since we were feeding kids, who were WAY more interested in the store-bought cupcakes with freakishly bright icing instead of trying this truly divine dessert, I was able to have more than one sample.  Yeah for me!  Too bad for those silly kids!  Oh, but  make no mistake, Juliana's son returned repeatedly to the table for additional helpings of this dessert.  He knows what's good!

I, of course, begged for the recipe so I could make it at home and share it with you!  Let me tell you, YOU CAN MAKE THIS.  And you should.  It is super easy and uses 4 ingredients.  4!  Unless you count water as an ingredient, in which case it takes 5 ingredients.

According to my friend, the Portuguese originally created this dish and brought it to Brazil.  My friend had to translate her recipe from Portuguese in order to send it to me, so this is legit, my friends.

Brazilian Milk Pudding

Caramel:
Ingredients:

½ cup of Sugar

1/5 cup of water  (3 TB plus a scant teaspoon)

Directions:

Pour the sugar into a small sauce pan and sprinkle with some drops of water.  Place the pan on the burner on high.  Let the mixture boil without mixing it.  Once the sides start to get dark, wait until it reaches the caramel color you like, then turn the heat to low and mix it with a spoon.  Once completely mixed, add the 1/5 cup water.  BE CAREFUL when you pour the water, as the heat will make the water and the caramel boil and pot at once; so it is recommended that you use a kitchen glove when you do it.  After pouring the water mix it for a couple minutes and remove from the heat.  Immediately pour into a bundt pan.  Twist the pan around so that the caramel will stick to the sides and the raised middle part.  Let it stand to cool.

Milk Pudding:

Ingredients:

6 eggs

2 cans of condensed milk (the best brand is Nestle’s La Lechera)

2 cans (use the condensed milk can to measure) of milk

Directions:

Preheat the oven to 400F. 

In a blender, blend the eggs by themselves first.  Add the 2 cans of condensed milk and blend. Finally, add the 2 cans with milk.  Once blended, pour the mixture into the bundt pan and place it in a roasting pan.  Pour water into the roasting pan until it reaches at least 1/3 the height of the bundt pan.  Bake for about 40-60 minutes.  Since ovens vary, once it gets to 40 minutes, check the consistency.  You want it to be firm (not hard), so if you move the pan a little bit and you see the content move too much it is still liquid, so check every 10 minutes after that.  Once firmer, you can stick a tooth pick in it to confirm it is done.

Remove the bundt pan from the oven and water bath and allow to cool completely before refrigerating for at least 6 hours.  When ready to serve, you will want to warm the bottom of the bundt pan a little so the caramel loosens.  To do this, put your hottest tap water into the roasting pan and let the bundt pan swim around for a few minutes.  Move it around and wiggle around the sides a bit so all of the caramel gets soft enough.  You will see the caramel soften around the sides of the pan.  Once this happens, you can flip it onto a serving platter with a lip.  That lip is important - it catches the running caramel!

Dive in to yummy bliss!

Printable Recipe

I made Juliana's Brazilian Milk Pudding for church one day and it was a big hit.  I got lots of recipe requests.  I hope they all make it!