Chilled Brazilian Condensed Milk Pudding
A no-bake Brazilian favourite that sets quietly in the fridge into a silky, caramel-topped pudding. Condensed milk, cream and a little gelatine do all the work — you just blend, chill and unmould.
🛒 Ingredients
8 servings
- 1 can sweetened condensed milk (about 397 g)
- 200 ml heavy cream
- 400 ml whole milk
- 1 packet powdered gelatine dessert mix (maria mole type, about 25 g)
- 250 ml hot water
- 200 g granulated sugar, for the caramel
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Directions
- 1
Sprinkle the gelatine dessert powder into the hot water and stir until it dissolves completely with no lumps.
- 2
Blend the dissolved mixture with the condensed milk, cream and milk for about a minute, until smooth and even.
- 3
Melt the sugar in a dry saucepan until it turns amber, then pour it straight into a pudding mould, tilting to coat the base.
- 4
Pour the milk mixture over the caramel and refrigerate for at least 2 hours, until fully set.
- 5
Run a knife around the edge, invert onto a deep plate and serve well chilled.
💡 Chef's Tip
Pull the caramel off the heat the moment it turns golden — a dark caramel turns bitter. Made a day ahead it firms up beautifully and keeps for 3 days covered in the fridge.
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