Brazilian Corn Pudding
A silky corn pudding crowned with a glossy golden caramel that cracks under the spoon. Rich, creamy and effortlessly easy to whip up. It's the Brazilian dessert your table has been waiting for.
🛒 Ingredients
8 servings
- 1 can sweet corn (about 400 g / 14 oz, drained)
- 1 can sweetened condensed milk (397 g / 14 oz)
- 2 cans whole milk (measure with the empty condensed milk can)
- 4 large eggs
- 150 g (¾ cup) granulated sugar, for the caramel
- 60 ml (¼ cup) water, for the caramel
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Directions
- 1
Preheat the oven to 180 °C (350 °F) and set up a water bath.
- 2
Blend the eggs with the drained corn until completely smooth.
- 3
Add the sweetened condensed milk and blend again for a few seconds.
- 4
Pour in the milk and blend for a further five minutes until the mixture is perfectly even.
- 5
Melt the sugar with the water in a saucepan until it turns amber, then coat the inside of a ring mould with it.
- 6
Pour the batter into the mould, cover with foil and bake in the water bath for about 1 hour 15 minutes, until set.
- 7
Cool, chill for at least 6 hours, then turn out onto a serving plate.
💡 Chef's Tip
Run a thin knife around the edge before unmoulding for a clean release. It keeps for 3 days in the fridge and tastes even better the next day.
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