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Components
- Two cans of sweetened condensed milk
- Four eggs
- 2 and a half cups of tea milk
Setup phase
- Set the oven to 160 °C (low heat) and let it warm up.
- In a small bowl, crack one egg at a time and pour it into a bigger bowl. Use a wire whisk to blend the whites and yolks together. Then, add condensed milk and stir thoroughly.
- Pour the milk gradually, stirring softly with the beater, merely to combine—avoid sudden motions to prevent air from entering. The bumps in the pudding are air bubbles, so stir carefully. Allow the pudding mixture to rest while you prepare the caramel—this resting period is crucial to remove any air bubbles and achieve a smooth pudding.
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Components
- 1 cup (measured with a tea cup) of sugar
- One-third cup of boiling water (tea)
Ready state
- Divide 18 flat individual molds, each holding 150 ml (6.5 cm wide and 5.5 cm tall). Place a kettle with 3 cups of water over medium heat—this will be used to prepare the syrup and to bake the pudding in a water bath.
- In a typical high-quality pan, melt the sugar over low heat, stirring with a silicone spatula, until it turns into a golden caramel. Measure 1/3 cup of boiling water and carefully add it to the caramel. Caution: the mixture will bubble. Stir with the spatula until it becomes smooth.
- Gently, use a small spoon to pour the syrup into the molds. Using a kitchen towel or an oven mitt, hold and turn each mold to coat the sides with caramel. Allow it to cool for approximately 10 minutes—placing the pudding mixture on extremely hot caramel may cause it to blend with the caramel.
- Using a measuring jar (or mold), pour the pudding mixture into the molds, filling each about two-thirds full. Place the molds inside a baking dish, put it in the oven, and then pour boiling water into the dish to bake the mini puddings in a water bath.
- Bake for approximately 30 minutes. Note: the duration may differ depending on the oven’s brand and model. The puddings are done when the top is set but the inside remains creamy, as they will continue to firm up while cooling. Be careful not to overbake to prevent them from becoming dry or tough.
- Take the baking pan out of the oven and allow it to cool before placing it in the refrigerator. The pudding needs to chill for a minimum of 3 hours before serving (if desired, you can prepare it ahead of time; puddings can be stored in the refrigerator for up to 5 days).
- To unmold: gently run the tip of a match along the edge of each pudding. Briefly hold the bottom of each pan over the stove flame to loosen the syrup. Place a dessert plate on top of the pan and immediately invert it. Allow the syrup to flow over the pudding before serving.
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Looking to present this dessert in a new way? Serve the mini puddings topped with whipped cream, fresh fruit, and pineapple blossoms.
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This is how to make a pudding recipe using Rita Lobo’s Air Fryer.
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Did you know you can make pudding with an electric pressure cooker? It will be ready in just 10 minutes! Here’s how to do it step by step.
