Pudding 4 creamy milk

Pudding is a classic dessert and loved by many Brazilians. With its creamy texture and irresistible flavor, it pleases palates of all ages. Among the many variations of this dessert, the 4 milk pudding stands out for its richness of flavors and simplicity in preparation. This article will teach you how to prepare this delicacy, suggest side dishes and show you how you can turn this recipe into a source of extra income. Let’s go!

Pudding 4 creamy milk


1 can of condensed milk
1 can of cream
1 glass of coconut milk (200 ml)
2 cups (tea) of whole milk
4 eggs
1 cup (tea) sugar
1/2 cup (tea) of water

Method of preparation

Prepare the syrup: In a pan, add the sugar and place over medium heat. Let the sugar melt and caramelize until it reaches a golden color.

Add the water: Carefully add the water and stir until all the melted sugar dissolves, forming a homogeneous syrup.
Line the mold: Pour the syrup into the pudding mold (approximately 22 cm in diameter), spreading it well over the bottom and sides. Reserve.


Mix the milk: In a blender, add the condensed milk, cream, coconut milk, whole milk and eggs. Beat well until you get a homogeneous mixture.
Pour into mold: Pour the pudding mixture into the caramelized mold.
Bake in a bain-marie: Cover the pan with aluminum foil and place in a preheated oven at 180°C. Place the pan in a larger baking dish filled with hot water (bain-marie) and bake for approximately 1 hour and 30 minutes, or until the pudding is firm.
Cool and unmold: After baking, remove the pudding from the oven and let it cool completely. Refrigerate for at least 4 hours before unmolding.

Tips for a perfect pudding

Room temperature eggs: Use room temperature eggs to prevent the pudding from having an eggy smell.
Well-blended mixture: Blend the ingredients well in a blender to ensure that the mixture is homogeneous and free of lumps.
Water bath: Make sure the water in the water bath is hot when you place the pan in the oven. This helps the pudding cook evenly.

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