Traditional and Easy Christmas Pudding from Portugal • Pudim de Natal

Does Christmas need pudding or does pudding need Christmas? Well, on our Christmas table we almost always have a pudding, and this condensed milk pudding has the advantage of being quicker, simpler, and less rich than those egg yolk-heavy puddings that can sometimes be a bit too much, especially when the Christmas table is already seriously loaded with sweets! Hehehe, sometimes a fluffy pudding helps balance out the Christmas dessert spread a little.

This is one of those traditional Portuguese pudding recipes you’ll find in restaurants all over Portugal. It’s the kind that doesn’t require a dozen eggs or anything too fancy, making it less dense, less troublesome, and slightly easier and cheaper to make. I love all types of Portuguese puddings, but I really appreciate this style for Christmas because when your table is already overflowing with so many sweets, you crave something a bit lighter just makes everything that much better.

This creamy, fluffy pudding will be the perfect ending to your holiday feast without leaving your guests feeling too stuffed (or maybe it’s just my imagination, hehehe). Let’s get to the recipe!

Traditional and Easy Christmas Pudding from Portugal • Pudim de Natal

Servings: 12
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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I really like these more light pudding, they are creamy but not too heavy perfect for any Christmas table!

Ingredients

Condensed Milk – 400g (1 can)
Milk – 300ml (semi-skimmed)
Eggs – 6
Vanilla – 1 teaspoon of extract
Sugar – 300g
Water – 100ml

Directions

Start with the caramel in a small saucepan. Add 300g of sugar and 100ml of water, bring to a boil without stirring. The sugar will begin to change color. When it turns yellow to dark brown, it is ready. Pour the caramel into a circular pudding mold, put asside.
Preheat the oven to 220ºC.
Whisk the condensed milk with the eggs, alternating between adding eggs and 100ml of milk, until you have a smooth cream. Then add the vanilla and mix a little more.
Heat the 200ml of milk in a small saucepan until it is very hot, but do not let it boil.
Pour the milk with the eggs into the condensed milk mixture in a thin stream, whisking constantly.
Finally, pour the mixture into the pudding mold (that had the caramel inside), place a tray of water in the oven and put the pudding mold inside of it (you are doing a oven double boiler), cover and bake in a water bath for about 45 minutes, until the pudding is ready.
Remove the pudding from the oven and let it cool before trying to unmold it. You can store it in the refrigerator until serving time. Bon appétit and Merry Christmas.

Notes: If you’re having trouble getting the pudding out of the mold, place the bottom of the form in a shallow dish of hot water for a minute or two – this will help loosen it right up.

Don’t stir the caramel while it’s cooking! Just swirl the pan gently if needed. The caramel is ready when it’s a deep amber color – not too light or it won’t have enough flavor, not too dark or it’ll taste bitter.

The water bath (banho-maria) is crucial for even, gentle cooking. Make sure the water comes about halfway up the sides of your pudding mold, if need be top it up with a bit more hot water half way.

This pudding actually tastes better the next day! The flavors meld beautifully and it’s easier to unmold when completely chilled, so its common to be one of those sweets done a day or even two in advance.

The pudding is done when a knife inserted near the center comes out mostly clean with just a few moist crumbs. Note that it will continue to set as it cools down.

This recipe for Traditional and Easy Christmas Pudding from Portugal • Pudim de Natal was originally created on BakeAfter.com. Esta receita de Pudim Rápido de Natal foi publicada em português no Iguaria.com.