Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup coconut milk
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch round cake pan
- Large roasting pan
- Aluminum foil
- Blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns golden brown, about 10 minutes.
3. Pour the caramel into the bottom of the cake pan and swirl to coat the bottom evenly. Set aside.
4. In a blender, combine the coconut milk, sweetened condensed milk, evaporated milk, egg yolks, vanilla extract, and salt. Blend until smooth.
5. Pour the mixture into the cake pan over the caramel.
6. Cover the cake pan with aluminum foil and place it in the roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the cake pan.
7. Bake for 1 hour and 30 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
8. Remove the cake pan from the roasting pan and let it cool to room temperature.
9. Cover the cake pan with plastic wrap and refrigerate for at least 2 hours, or overnight.
10. To serve, run a knife around the edge of the cake pan to loosen the pudding. Invert the pudding onto a serving platter, and serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 365
Fat: 13g
Saturated Fat: 8g
Cholesterol: 181mg
Sodium: 187mg
Carbohydrates: 54g
Sugar: 54g
Protein: 9g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk if you prefer.
- You can use brown sugar instead of granulated sugar for the caramel.
Variations:
- You can add shredded coconut to the pudding mixture for extra texture and flavor.
- You can add a tablespoon of rum to the pudding mixture for a boozy twist.
Tips and tricks:
- Be careful when making the caramel, as it can get very hot and burn easily.
- Make sure to blend the pudding mixture well to ensure a smooth texture.
- Let the pudding cool completely before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the pudding covered in the refrigerator for up to 3 days.
Reheating instructions:
This pudding is best served chilled, but you can reheat individual portions in the microwave for 20-30 seconds if desired.
Presentation ideas:
Serve the pudding on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Top the pudding with whipped cream, fresh berries, or toasted coconut flakes for a beautiful finishing touch.
Pairings:
This pudding pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve the pudding with fresh fruit or a light salad for a balanced meal.
Troubleshooting advice:
If the pudding doesn't set properly, try baking it for an additional 10-15 minutes.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of foodborne illness.
Food history:
Pudim Abade de Priscos is a traditional Portuguese dessert named after a 19th-century abbot who was known for his love of good food.
Flavor profiles:
This pudding is rich and creamy, with a caramelized sweetness and a hint of coconut flavor.
Serving suggestions:
Serve the pudding as a dessert after a meal, or as a sweet treat for a special occasion.
Related Categories
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Region: Portuguese
Taste: Sweet, Creamy, Coconutty, Nutty, Caramelized