Who doesn’t love a nice sweet and creamy pudding, I know Ii do! But i especially love a creamier less heavy pudding, at least in Portugal a lot of puddings have a traditional convent sweets recipe, so that means heavy use of sugar and eggs so the puddings tend to be dense, rich and very sweet.
This one is a pudding with a condensed milk base and a orange flavoring, that makes a less heavy more creamy and more flavorful variation of a classing egg pudding, also by using condensed milk it make a less temperamental pudding that is easier to bake perfectly, while a whole egg or just egg yolk pudding will overcook very easily and will have a strange texture and a overcooked taste, so lets check the recipe.
Portuguese Orange and Condensed Milk Pudding
Fantastic condensed milk based pudding, with a nice orange undertone to cut the sweetness, perfect if you want a light and creamy pudding recipe.
- Condensed Milk – 1 Can (+/- 400gr)
- Milk – 2 Measures (+/- 200ml Semi-skimmed)
- Eggs – 6
- Orange – 1ooml Juice
- Orange – 1 Peel
- Caramel Sauce – To Taste
- Preheat the oven to 220ºC and start by arranging a castle cake/pudding mold (its a mold/pan with a whole in the center, its also known as a tube pan or angel food cake pan) and grease it well with the liquid caramel sauce.
- In a small pan, heat the milk and the orange peel over low heat so that the peel infuses well into the semi-skimmed milk.
- While the milk is heating, pour the condensed milk into a bowl, then add the whole eggs, one by one, always beating with a whisk to make everything very creamy.
- Add the orange juice to the condensed milk mixture and mix well.
- When the milk is very hot, gradually add the condensed milk mixture, always stirring until everything is well incorporated.
- Now pour the entire mixture of orange pudding cream through a sieve into the mold to make sure its super smooth.
- Prepare a tray with water that can go in the oven, put the pudding mold in it, and bake the whole thing in this water bath/bain-marie (by cooking in the water, it will create a softer heat and thus cook the pudding evenly).
- Let it bake for about 45 minutes until the pudding is just right.
- Remove from the oven and let cool, then place in the refrigerator to cool completely and set, so its good in a couple of hours but best the day after.
- Unmold after being well chilled, enjoy!
NutritionPer Serving: 135 calories; 4 g fat; 21 g carbohydrates; 4.3 g protein.
Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D