- 1 box condensed milk
- 1 carton heavy cream
- 300 ml plain milk
- 1 cup (240g) 32% powdered chocolate
- 3 tablespoons powdered milk
- 3 eggs
- 1 cup and a half of caster sugar .
Start with the syrup. Place the sugar in a pudding mold (mine measures 22cm) and heat over low heat stirring occasionally until the sugar melts completely and turns into caramel. Put it aside
Note: I don’t usually put water in my caramel, but you can do it the way you’re used to, ok?
Put all the ingredients for the pudding in a blender and beat them for about 2 minutes. Pour into the reserved pan, cover with aluminum foil and bake in a double boiler. Bake at 180 degrees for 1 hour and a half. Then take it to the refrigerator for about 3 hours or until it cools down completely. Then just unmold and it’s done.
Ah, before turning the pudding on the plate it’s good to make sure it’s really loose from the pan, ok? If you need to, carefully cut the sides with a knife. You can also take the pan to the stove and leave it for about 15 seconds. This way the syrup will soften and the pudding will release more easily.
I used the chocolate mavalério 32% if you are going to use a stronger I think it is interesting to decrease amount.
With chocolate I think it is a little nauseating, so I do not recommend much.
In the original recipe tava saying 45 minutes of oven, but mine I preferred to leave for 1 hour and a half.
TIP: Drip a few drops of lemon or vinegar in the pan of the bain marie, thus prevents it from darkening.