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Components
- One can of sweetened condensed milk
- Two eggs
- 1 1/4 teaspoons of milk
Ready state
- Crack one egg at a time into a small bowl, then pour it into a larger bowl. Use a wire whisk to blend the whites and yolks together. Add condensed milk and stir thoroughly.
- Pour the milk gradually, mixing softly with the beater to combine — avoid sudden motions to prevent air from getting in. The holes in the pudding are caused by air bubbles, so stir carefully. Allow the pudding mixture to rest while you make the caramel — this break is crucial to remove any trapped air bubbles and achieve a smooth pudding.
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Components
- 3/4 cup of sugar (tea)
- 1/4 cup of hot water
Ready state
- Prepare a circular mold with a central hole, measuring 18 cm in diameter. Bring a kettle containing 3 tea cups of water to a boil over high heat; this water will be used for the syrup and the water bath.
- In a small saucepan, place the sugar and heat it over low flame, stirring with a spatula until it turns into a golden caramel. Measure 1/4 cup of boiling water and slowly add it to the caramel. Be careful, as the mixture will bubble. Stir with the spatula until it becomes smooth.
- Pour the syrup into the mold, covering the central cone. Using a dishcloth or a heat-resistant glove, hold the mold and rotate it to caramelize the sides as well.
- Slowly pour the pudding mixture into the mold, including through the central cone, using a sieve. Cover the mold with a sheet of paper-aluminum and fold the edges over the mold to seal it tightly.
- Put a folded dishcloth at the base of the electric pressure pan — this cloth stops steam from rising into the pan while baking. Pour water from the water bath into the pan and gently set the pan containing the pudding inside it.
- Secure the lid and set the pan to cook on low pressure for 10 minutes.
- Once the cooking time is complete, gently turn the valve to release the pressure from the pan. Verify the texture: the pudding should have a firm surface when touched, yet remain creamy inside—it will continue to set as it cools. Using a dishcloth, lift the pudding out of the pan; discard the paper and aluminum foil, then allow it to rest at room temperature. Refrigerate the pudding for a minimum of 3 hours before serving. If desired, you can prepare it ahead of time, as it can be stored in the refrigerator for up to 5 days.
- To shape: heat the base of the fume over the stove flame just enough to loosen the syrup. Use the tip of a beech to loosen the pudding from the mold’s edge. Place a plate with a rim over the mold (to prevent the syrup from spilling) and immediately invert it. Allow the syrup to flow over the pudding and serve promptly.
CAUTION: Ensure your pressure cooker has a “low pressure” baking setting before attempting this recipe. Consult the manual prior to making the pudding.
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This is how to make a pudding recipe using Rita Lobo’s Air Fryer.
TRADITIONAL VERSION
Do you enjoy pudding but prefer traditional methods over new trends? Here’s how to make the recipe using the classic oven method.
