We called Madame Saiko again! One of the people who knows the most about pastry in Latin America came to the channel to give us a master class on pudding! You asked for it so much and finally the content with all the possible tips for making the most beloved dessert in Brazil is out! Do you agree? Disagree? Leave your comment! RECIPE: Caramel for 2 puddings Yield: 2 servings Preparation time: 30 minutes Ingredients: 360g of sugar 200ml of cold water 1 vanilla bean Method 1. Open the vanilla bean and add the contents of the core to the sugar. 2. Place the sugar in a medium saucepan and then add the water. 3. Using a spatula, mix the sugar and 100ml of water without turning on the heat. 4. Wet your fingers with water and clean the side of the pan to remove any traces of sugar. 5. Turn on the heat to medium and wait for it to melt, without stirring, until it caramelizes and turns golden. 6. Once the caramelization has reached the desired point, remove the pan from the oven, add the remaining 100 ml of water and stir the pan, moving the caramel around. 7. Place the pan in a baking dish or larger pan with cold water to stop the cooking process, preventing the caramel from continuing to cook and burning. 8. Pour the caramel into the pudding molds, distributing it over the bottom and sides of the mold. Set aside. Corn pudding Yield: 10 to 12 servings Preparation time: 1:30 to 2 hours (+ resting time in the refrigerator) 3 eggs 2 cans (340g) of drained canned corn 1 can of condensed milk 400ml of whole milk Pudding mold Instructions 1. Preheat the oven to 180˚C. 2. Grease the inside of the mold that does not have caramel with butter. 3. Place the corn and milk in a blender and blend until combined. Strain the liquid into a bowl. 4. Crack the eggs one by one (so you don't lose them all if one is spoiled) and transfer to a bowl. 5. Beat the eggs lightly with a whisk, add the corn milk and condensed milk and continue beating until smooth. 6. Transfer the pudding mixture to the caramel pan, straining it. 7. Place the pan with the pudding on a baking sheet with a cloth on the bottom. 8. Place the baking sheet with the pudding pan in the preheated oven and, with the baking sheet in the oven, add hot water until it covers half of the pudding pan on the outside. 9. Place another baking sheet on top of the pudding pan to cover it. 10. Bake in a bain-marie for 10 minutes at 180˚C, lower the oven to 170˚C and bake for another 40 minutes at 1h:20, this time will depend on your oven. Check after 40 minutes and shake the pan. You should insert a toothpick and it should come out clean. Keep checking until it is ready. 11. Remove from the oven and refrigerate overnight to cool. 12. Remove from the refrigerator the next day and unmold using a little hot water on the outside of the pan to melt the caramel. Turn it out onto the chosen plate. Pudding without condensed milk Yield: 10 to 12 servings Preparation time: 1:30 to 2 hours (+ resting time in the refrigerator) Ingredients: 6 eggs 2 egg yolks 100g of sugar 700ml of whole milk 1 vanilla bean Pudding pan Preparation: 1. Preheat the oven to 180˚C. 2. Grease the inside of the pan without caramel with butter. 3. In a medium saucepan, heat the milk with the sugar and vanilla bean until all the sugar has melted. 4. Crack the 6 eggs separately, one by one (so you don't lose them all if one is spoiled), and transfer to a bowl. 5. Separate the yolk from 2 eggs and place in a bowl with the rest of the whole eggs. 6. Add the milk and sugar to the bowl with the eggs, little by little, mixing gently with a whisk. 7. Transfer the pudding mixture to the caramel mold, straining it. 8. Place the mold with the pudding on a baking sheet with a cloth on the bottom. 9. Place the baking sheet with the pudding mold in the preheated oven and, with the baking sheet in the oven, add hot water until it covers half of the outside of the pudding mold. 10. Place another baking sheet on top of the mold to cover it. 11. Bake in a bain-marie for 10 minutes at 180˚C, lower the oven to 170˚C and bake for another 40 minutes to 1h:20, this time will depend on your oven. Check after 40 minutes and shake the pan, you should insert a toothpick and it should come out clean. Keep checking until it is ready. 12. Carefully remove from the oven and place in the refrigerator overnight to cool. 13. Remove from the refrigerator the next day and unmold using a little hot water on the outside of the pan to melt the caramel, turn it out onto the chosen plate. --------------- Production: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel