Easy No-Bake Cold Pudding Recipe (Pudim Gelado)

Learn how to make a delicious Cold Pudding (Pudim Gelado), a perfect dessert for warmer days. This recipe is easy, quick, and will delight everyone!

Contents

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

For the Pudding:

• 1 can of condensed milk
• 1 can of milk (use the condensed milk can as a measure)
• 3 eggs
• 1 teaspoon of vanilla extract (optional)

For the Caramel Sauce:

• 1 cup of sugar
• ½ cup of water

Instructions

1. Prepare the Caramel Sauce: In a saucepan, add the sugar and heat over low heat. Let it melt slowly, without stirring, until it becomes a golden caramel. Carefully add the water (as it may splash) and stir until the sugar lumps dissolve. Pour the caramel into a pudding mold (preferably one with a hole in the middle).
2. Prepare the Pudding: In a blender, combine the condensed milk, milk, eggs, and vanilla extract (if using). Blend for about 2 minutes until smooth.
3. Bake the Pudding: Pour the pudding mixture into the caramelized mold. Cover the mold with aluminum foil. Bake in a water bath (bain-marie) in a preheated oven at 180°C (350°F) for approximately 1 hour. To check if it’s done, insert a toothpick; if it comes out clean, it’s ready.
4. Chill: Remove from the oven, let it cool, and refrigerate for at least 4 hours before unmolding the Cold Pudding (Pudim Gelado).
5. Unmold and Serve: To unmold, run a knife around the edges of the mold and invert it onto a serving plate. Serve chilled.

Tips and Variations

• For an even creamier pudding, use whole milk.
• Add a pinch of ground cinnamon to the caramel sauce for a special flavor.
• Try adding shredded coconut to the pudding mixture for a different texture.
• You can substitute vanilla extract with lemon or orange zest for a citrusy touch to your Cold Pudding (Pudim Gelado).

CHEF’s Tips

To ensure your Cold Pudding (Pudim Gelado) turns out perfectly, it’s crucial to pay attention to the caramel’s consistency. It should be golden, but not burnt, to avoid a bitter taste. Additionally, the water bath (bain-marie) is essential for even cooking, resulting in an incredibly creamy texture. An extra tip is to use fresh eggs, as they contribute to the final consistency and flavor of your pudding. If you want to innovate, try adding a layer of crushed digestive biscuits at the bottom of the mold before pouring the caramel; this will give a surprising crunchy touch to your Cold Pudding (Pudim Gelado). Serve with extra caramel sauce or fresh fruit for an even more appetizing presentation.