Portuguese Easter Pudding Recipe | Pudim de Ovos
Why You Will Love This Recipe
Get ready to impress with this delicious portuguese easter pudding! This pudim de ovos is all about that silky texture and rich flavor. With sweetened condensed milk and a luscious golden caramel, it’s the perfect dessert to celebrate the holiday. Trust me, this traditional treat will have everyone coming back for seconds!
Tips for Success
• When mixing the eggs with the sweetened condensed milk and regular milk, ensure to whisk gently to avoid incorporating too much air, which can cause the pudding to puff up during baking and then collapse.
• For a deeper flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the mixture. This can enhance the overall taste profile without overpowering the traditional flavor of the pudding.
• Avoid overcooking the pudding by checking for doneness around the 45-minute mark. The pudding should be set but still slightly jiggly in the center; it will firm up as it cools. Overcooking can lead to a dry texture.
Frequently Asked Questions
Can I use alternatives to sweetened condensed milk?
Yes, you can use evaporated milk with added sugar as a substitute for sweetened condensed milk. Mix 1 cup of evaporated milk with 1/3 cup of sugar and blend until well combined for a similar sweetness and consistency.
How should I store the pudim de ovos after making it?
After cooling the pudim de ovos, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze it, but it's best enjoyed fresh.
What should I do if the pudding doesn't set properly?
If your pudding doesn't set after baking, this could be due to underbaking or having too much liquid in the mixture. Ensure you bake it until the center is only slightly jiggly and consider increasing the baking time by 5-10 minutes if needed. Using a thermometer to check for an internal temperature of around 70°C (160°F) can also help ensure it sets properly.
Recommended Drink Pairings
- Port Wine: Its rich sweetness complements the creamy texture of the pudding.
- Madeira Wine: The nutty and caramel notes enhance the flavors of the dessert.
- Mint Lemonade: The refreshing mint and citrus balance the richness of the pudding.
- Espresso: The bold coffee flavor contrasts nicely with the sweetness of the dish.
- Chai Tea: The warm spices in chai provide a comforting contrast to the pudding's sweetness.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Whisk the eggs thoroughly with the sweetened condensed milk and whole milk in a large mixing bowl until the texture is completely smooth.
- Coat the entire interior of a pudding mold or flan pan with a generous layer of liquid caramel before pouring in the milk and egg mixture.
- Place the mold into a larger pan filled with hot water to create a bain-marie and bake at 180°C (350°F) for 30 to 40 minutes until the center is set but slightly jiggly.
- Allow the pudding to cool completely in the refrigerator before carefully inverting onto a rimmed serving plate to let the caramel syrup drape over the sides.
- Decorate the top with fresh mint leaves for a vibrant pop of color before slicing and serving.
Adapted from a Recipe by: avidanoparaiso.com
Nutritional Facts (Per Serving)
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