Who loves a pudding without holes? Rita Lobo teaches you all the tricks to make milk pudding smooth, as well as the perfect caramel sauce. See how to prepare! ???? #PudimDeLeite #RitaLobo #Receitas #CozinhaPráticaNoGNT INGREDIENTS FOR THE PUDDING 2 cans of condensed milk (395 g) 4 eggs 2½ cups (tea) of milk METHOD OF PREPARING THE PUDDING Preheat the oven to 160 ºC (low temperature). In a small bowl, crack one egg at a time and transfer to a larger bowl. Stir with a wire whisk to mix the egg whites with the yolks. Add the condensed milk and mix well. Add the milk little by little, stirring gently with the whisk, just to mix — avoid making sudden movements to avoid incorporating air. Holes in the pudding are air bubbles, so stir gently. Let the pudding dough rest while you prepare the caramel — this pause is essential to eliminate possible air bubbles and ensure a smooth pudding. INGREDIENTS FOR THE CARAMEL SYRUP 1 cup (tea) of sugar ⅓ cup (tea) of boiling water HOW TO PREPARE THE SYRUP Set aside a round mold, with a hole in the middle, 22 cm in diameter. Place a kettle with 3 cups of water over medium heat — it will be used to make the syrup and bake the pudding in a bain-marie. In a medium saucepan with a high rim, heat the sugar over low heat to melt, stirring with a silicone spatula, until a golden caramel forms. Measure ⅓ cup (tea) of boiling water and carefully drizzle over the caramel. Attention: the syrup will bubble. Mix with the spatula until smooth. Transfer the syrup to the mold, pouring it over the central cone. With a tea towel (or a thermal glove), hold and rotate the mold slowly to caramelize the entire bottom and sides. Let cool for about 10 minutes — if you pour the pudding mixture over the very hot caramel, it may mix with the caramel. Pour the pudding mixture into the mold, also through the central cone, passing through a sieve. Place the mold inside a baking dish, put it in the oven and, only then, add the boiling water to bake the pudding in a bain-marie, until it covers half of the pudding mold. Let it bake for about 1 and a half hours. Attention: time may vary depending on the model and type of oven. The pudding will be ready when the surface is firm, but the inside is still creamy — it finishes firming up as it cools. Avoid baking too much to prevent it from drying out or hardening too much. Remove the pudding from the oven and let it cool. Place in the refrigerator to cool for at least 3 hours before serving (if you prefer, prepare in advance; the pudding can be kept in the refrigerator for up to 5 days). To unmold: pass the base of the mold over the stove flame, just to release the syrup. Cover the pan with a plate that has a rim (to prevent the syrup from running) and turn over once. Let the syrup flow over the pudding and then serve. ------------------------------------ ➡ Subscribe to Recipes: https://bit.ly /InscrevaSeNoReceitas ➡ Also watch on Globoplay +Canais: www.globoplay.com ➡ Follow Recipes on social media: Facebook: / Instagram recipes: / Pinterest recipes: / TikTok recipes: / recipes Much More Recipes: https://receitas.globo .with/