Brazilian Style Chocolate Pudding Food

BRAZILIAN STYLE CHOCOLATE PUDDING

Brazilian Style Chocolate Pudding image

This recipe is easy and takes less than 20 minutes to be ready. Perfect for potlucks or if you have unexpected visitors.

Provided by Fernanda Fatio

Categories World Cuisine Recipes Latin American South American Brazilian

Time 20m

Yield 10

Number Of Ingredients 4

Ingredients

1 (14 ounce) can sweetened condensed milk
3 eggs
3 tablespoons hot chocolate mix (such as Nestle®)
3 tablespoons shredded coconut

Steps:

Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 24.2 g, Cholesterol 69.1 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 86.9 mg, Sugar 23.5 g

BRAZILIAN STYLE(MILK PUDDING)

Brazilian Style(Milk Pudding) image

Hi, this is an original recipe for pudim de leite, which is a classic Brazilian milk pudding made from condensed milk, fresh milk, and eggs .Totally yummy!

Provided by simoneua

Categories Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 cup sugar (for the caramel)
1 (14 ounce) can sweetened condensed milk
14 ounces milk (use the can to measure)
3 eggs

Steps:

Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.
Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Be careful not to burn the sugar and yourself.
I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand.
This way I can keep turning the mold and spooning the sugar. Let the mold cool.
Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth.
Pour this mixture into the mold and place it in the center of the roasting pan with water.
Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily.
If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy!

Nutrition Facts : Calories 253.6, Fat 6.4, SaturatedFat 3.6, Cholesterol 75.3, Sodium 92.8, Carbohydrate 43.7, Sugar 41.6, Protein 6.4

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