Portuguese Orange and Condensed Milk Pudding

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

Servings: 16
Time: 1hr 10mins
Difficulty: Normal
Rating: ★★★★★
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Fantastic condensed milk based pudding, with a nice orange undertone to cut the sweetness, perfect if you want a light and creamy pudding recipe.

Ingredients

Condensed Milk – 1 Can (+/- 400gr)
Milk – 2 Measures (+/- 200ml Semi-skimmed)
Eggs – 6
Orange – 1ooml Juice
Orange – 1 Peel
Caramel Sauce – To Taste

Directions

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!

Notes: If you don’t have caramel sauce, just put on a small sauce pan 200gr of sugar and 80ml of water, mix and let it cook slowly when it start changing color its when you decide, if you want a light caramel, its when it turns yellow or straw color, then a more deep gold and then a dark brown, more than that and it will start to burn the sugar, i would say for a pudding like this, the best is a very light yellow to a golden, because it will cook a bit more with the pudding, so a light caramel is enough.

This recipe for Portuguese Orange and Condensed Milk Pudding was originally created on BakeAfter.com. Esta receita de Pudim Clássico de Laranja foi publicada em português no Iguaria.com.