Pudim de Laranja

Pudim de Laranja Recipe - Delicious Brazilian Dessert

Region / culture: Brazil | Servings: 6

Introduction

Pudim de Laranja, or Orange Pudding, is a delicious and creamy dessert that is popular in Brazilian cuisine. This sweet treat is made with simple ingredients like sweetened condensed milk, orange juice, eggs, and orange zest. The combination of citrusy orange flavor and rich caramel makes this pudding a delightful ending to any meal.

History

Pudim de Laranja has its roots in traditional Portuguese cuisine, where custards and puddings are popular desserts. Over time, the recipe made its way to Brazil and became a beloved treat in Brazilian households. The addition of orange juice and zest gives this pudding a unique and refreshing twist that sets it apart from other custard desserts.

Ingredients

1 can of sweetened condensed milk
equal volume of freshly-squeezed orange juice
3 eggs
1 tsp of orange zest
1 cup of sugar (for the caramel)
1 8-inch ring mold

How to prepare

Fill a roasting pan with 1 to 2 inches of water.
Place the pan in the oven and preheat it to 325°.
Put the sugar in a ring mold.
Place the mold directly over medium heat.
Continuously turn the mold until the sugar melts into a golden brown caramel and coats the sides of the mold.
Be cautious not to burn the sugar or yourself.
Allow the mold to cool.
In a blender, combine the condensed milk, orange juice, orange zest, and eggs.
Blend until smooth, using the frappe button if available.
Pour the mixture into the mold and place it in the center of the roasting pan filled with water.
Bake the pudim for approximately one hour, adjusting the time according to your oven.
The top should turn golden brown and the pudim should start separating from the sides of the mold.
Allow it to cool to room temperature, then refrigerate it preferably overnight, or for at least 6 hours.

Variations

Substitute lemon juice and zest for the orange in the pudding mixture for a different citrus flavor.
Add a splash of orange liqueur to the pudding mixture for an extra kick of flavor.
Top the pudding with a drizzle of chocolate sauce or caramel sauce for a decadent touch.

Cooking Tips & Tricks

Be careful when melting the sugar for the caramel, as it can burn easily. Keep a close eye on it and continuously turn the mold to ensure even melting.

- Make sure to blend the pudding mixture until smooth to achieve a creamy texture.

- To prevent lumps in the pudding, strain the mixture before pouring it into the mold.

- Allow the pudding to cool completely before refrigerating to ensure it sets properly.

Serving Suggestions

Serve Pudim de Laranja chilled, topped with fresh orange slices or a dollop of whipped cream.

Cooking Techniques

Use a water bath (bain-marie) when baking the pudding to ensure a smooth and creamy texture.

- Allow the pudding to cool in the refrigerator for several hours or overnight to set properly.

Ingredient Substitutions

Use regular milk instead of sweetened condensed milk for a lighter version of the pudding.

- Substitute orange extract for the orange zest if fresh oranges are not available.

Make Ahead Tips

Pudim de Laranja can be made a day in advance and refrigerated overnight to allow the flavors to meld together.

Presentation Ideas

Unmold the pudding onto a serving plate and garnish with fresh mint leaves or edible flowers for a beautiful presentation.

Pairing Recommendations

Serve Pudim de Laranja with a cup of espresso or a glass of dessert wine for a delightful end to a meal.

Storage and Reheating Instructions

Store leftover Pudim de Laranja in the refrigerator for up to 3 days. To reheat, allow the pudding to come to room temperature or enjoy it chilled.

Nutrition Information

Calories per serving

Each serving of Pudim de Laranja contains approximately 250 calories.

Carbohydrates

Each serving of Pudim de Laranja contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pudim de Laranja contains approximately 10 grams of fats.

Proteins

Each serving of Pudim de Laranja contains approximately 5 grams of proteins.

Vitamins and minerals

Pudim de Laranja is a good source of vitamin C from the orange juice and zest. It also provides calcium and vitamin D from the sweetened condensed milk.

Alergens

Pudim de Laranja contains dairy (sweetened condensed milk) and eggs.

Summary

Pudim de Laranja is a creamy and indulgent dessert that is relatively high in carbohydrates and fats. It provides a good amount of proteins and essential vitamins and minerals, making it a satisfying treat.

Summary

Pudim de Laranja is a luscious and citrusy dessert that is sure to impress your guests. With its creamy texture and refreshing orange flavor, this pudding is a delightful treat for any occasion. Enjoy a slice of Pudim de Laranja as a sweet ending to your meal or as a special indulgence anytime.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Pudim de Laranja. It was a warm summer day, and I was visiting my aunt Maria in a small village in Portugal. As soon as I walked into her kitchen, I was greeted by the sweet aroma of oranges and caramelizing sugar.

Aunt Maria was busy at work, slicing oranges and juicing them, while a pot of sugar was bubbling away on the stove. She smiled at me and said, "I'm making Pudim de Laranja, a traditional Portuguese dessert that my mother used to make. Would you like to help me?"

I eagerly agreed, excited to learn this new recipe. Aunt Maria showed me how to make the caramel sauce by melting sugar in a pan until it turned a golden brown color. She then poured the caramel into the bottom of a cake tin and arranged the orange slices on top.

Next, she whisked together eggs, milk, sugar, and orange zest in a bowl until it was smooth and creamy. She poured the mixture over the oranges in the cake tin and placed it in the oven to bake.

As the Pudim de Laranja baked, the kitchen filled with the most delightful aroma of sweet oranges and caramel. Aunt Maria and I sat at the kitchen table, sipping tea and chatting while we waited for the dessert to finish cooking.

When the timer finally dinged, Aunt Maria carefully removed the Pudim de Laranja from the oven. The top was a beautiful golden color, and the caramel had seeped into the orange slices, creating a deliciously sweet and tangy flavor.

We let the Pudim de Laranja cool for a bit before flipping it out onto a plate. The caramel sauce oozed down the sides, making it look even more appetizing. Aunt Maria sliced us each a piece, and we savored every bite of the silky smooth custard and tangy oranges.

As we enjoyed our dessert, Aunt Maria shared with me the story of how she learned to make Pudim de Laranja. She told me that her mother used to make it for special occasions and family gatherings when she was a child. Aunt Maria had watched her mother carefully prepare the dessert, and she had always been fascinated by the process.

When Aunt Maria was old enough, her mother had taught her how to make Pudim de Laranja herself. She had passed down the recipe to her daughter, who had then shared it with me. I felt honored to be a part of this culinary tradition, passed down through generations of strong and talented women.

After that day, I made Pudim de Laranja whenever I wanted to remember my time in Portugal with Aunt Maria. It always brought back fond memories of that sunny kitchen filled with laughter and the smell of oranges.

Now, whenever I make Pudim de Laranja, I think of all the women who came before me, who shared their love and knowledge of cooking with me. And I am grateful for the tradition that continues to live on in my kitchen, as I pass down this recipe to my own family and friends.