- 1 box of condensed milk (395g);
- 395ml of milk (the same amount of condensed milk as the canister)
- 3 eggs;
- 50g of powdered chocolate with 50% cocoa;
- Soluble coffee to taste (in this recipe a tablespoon was used);
- Powdered cinnamon to taste.
Caramel sauce recipe here on this link
Way of doing
- Boil the milk to dilute the coffee;
- After diluting the coffee, wait for the milk to cool;
- Add all ingredients in a blender and blend for one minute;
- Pass a fine sieve to break the bubbles;
- Apply the caramel in the pan and pour the dough;
- Use a pan with previously boiled water;
- Cover the pudding and bake for approximately 30 minutes;
- After cooling, cut only the film formed on the top of the pudding, using the tip of a knife, and unmold.
- I mistook my reel of baking paper for aluminum foil, but the ideal thing to bake on the stove is to cover the pudding with aluminum foil, and then cover the large shape that it is in a water bath. This creates a greenhouse effect and the drops of steam that condense on the lid do not fall on the pudding.
- If you want a pudding completely without holes, mix all ingredients with a spoon, instead of using the blender;
- If the puddings are still punctured, it may be that the oven temperature is too high, so lower a little more.
- If you bake in a turbo oven, cover the mold with a larger one on top, and avoid aluminum foil that the wind created by the turbine makes the aluminum touch the puddings, and you can also throw pieces on the propellers and dirty the oven. In the ballast oven, it is not necessary to cover.