tag:blogger.com,1999:blog-1692557922584250426.post4217970320765593332..comments2024-03-28T07:39:50.152-07:00Comments on CondensedLoveHome: Creme Caramel or Brazilian "Pudim'"Claudine from ReStory.cahttp://www.blogger.com/profile/11364966336418848790noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-1692557922584250426.post-5659465247480652382013-12-24T09:56:59.066-08:002013-12-24T09:56:59.066-08:00Hi, Dina! Sorry for the late reply. I migrated my ...Hi, Dina! Sorry for the late reply. I migrated my blog to ReStory.ca so I don't check this anymore. I never tried to do this in the microwave. Do you have a stove top? You can do this with a pot of water. Put your flan pan inside the pot with water, watching so there is always water in the pot but not so much water as it can get in your flan. My flan pan has a lid, so I could easily do this on the stove top. I hope this helps! Claudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-4103281480162616152013-12-24T09:53:48.920-08:002013-12-24T09:53:48.920-08:00I'm so sorry for not replying earlier. I'm...I'm so sorry for not replying earlier. I'm moving this blog so I have not checked! I'm glad you found the recipe again!Claudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-59463152359354753582013-04-05T03:19:05.816-07:002013-04-05T03:19:05.816-07:00Indont hv an oven. Can i use this recepi with micr...Indont hv an oven. Can i use this recepi with microwave?DinaAbuSamahhttps://www.blogger.com/profile/13134502127692002355noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-14432779516470663202013-02-07T02:37:48.156-08:002013-02-07T02:37:48.156-08:00best creme caramel receipe ever given to me by a...best creme caramel receipe ever given to me by a portuguese hunk!!!! lost it over the years and now thanks to the above lady i have it back !!! never failed me and everyone loves it - simple - cheap and above all deliciously amzing to the pallett!!!!<br />thank you to the above CheersAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-89349763193689514472012-12-04T09:09:16.626-08:002012-12-04T09:09:16.626-08:00Hi, Bruno! I understand, about trying to explain i...Hi, Bruno! I understand, about trying to explain in detail and making it look harder than it is! I am like that, too, I like to give the details so there is less room for errors!<br />Yes, I will let you know when I try!<br />Cheers!Claudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-58116132097843717782012-11-26T20:29:28.598-08:002012-11-26T20:29:28.598-08:00Claudine, to encorage to trying the recipe, here&#...Claudine, to encorage to trying the recipe, here's a picture of the finished pudim: https://dl.dropbox.com/u/4102781/pudim.jpg<br />Isn't that lovely?Anonymoushttps://www.blogger.com/profile/04788927857638334241noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-48933304690483490782012-11-26T20:15:50.812-08:002012-11-26T20:15:50.812-08:00Hi, Claudine. It really sounds more complicated th...Hi, Claudine. It really sounds more complicated than it actually is. I tried to be very specific, because I'm some kind of cooking nerd...hehe.<br />Next time you make it, just try to use more yolks, beat it by hand and not let the water bath boil. It's simple, right? :)<br />If it goes right, tell me.<br />All the best.Anonymoushttps://www.blogger.com/profile/04788927857638334241noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-49368093520824569952012-11-26T08:18:09.836-08:002012-11-26T08:18:09.836-08:00Thank you so much, for taking the time to read my ...Thank you so much, for taking the time to read my blog AND write this long recipe, Bruno!<br />I normally like simple ways to do things, and I am sure I would love your pudim, but it sounds so time consuming... perhaps over the Christmas break I have time to try it.<br />My recipe I believe it is the traditional recipe that comes in the can (or used to). Easy.<br />Now you got me wanting a creamy pudim!<br />Cheers,Claudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-73798607511314651002012-11-24T12:52:25.958-08:002012-11-24T12:52:25.958-08:00Hi, I'm brazilian and am totally crazy for pud...Hi, I'm brazilian and am totally crazy for pudim. It's the best dessert in the world. :)<br />I actually don't like it when it has the texture pictured here, I like it smooth and creamy.<br /><br />If you would prefer this texture, here goes recipe and technique:<br /><br />* 8 egg yolks (you can add the whites, they'll make the custard firmer. I prefer to use only the yolks, but feel free to adjust according to your preference)<br />* 900g / 32oz (2 1/2 cans) condensed milk<br />* 600ml / 20oz milk<br /><br />VERY IMPORTANT: Never mix it in a blender. That's paramount to the quality of the texture.<br />Preheat the oven to 350F<br />Heat the milk almost to the boiling.<br />Mix eggs and condensed milk in a bowl, add the milk slowly, always stirring not to cook the eggs.<br />Make the caramel as shown above and coat the pan, also as shown.<br />I like to pass the mixture through a fine mesh sieve when pouring into the caramel coated pan. Sometimes, especially if the eggs were refrigerated, there may be some "lumps" that may break the custard when unmolded.<br />Cover the pan.<br />Place the pan into a bigger pan and pour as much boiling water on it to get to the middle of the custard filled pan.<br />CRITICAL: Try to keep the water bath around 85C/185F at all times. The eggs in the custard mix are gonna set at this temperature. If you can't control temperature, try to make sure it's not higher than this. If the water is colder, the custard will only take longer to set. If it's higher, there is a high chance that it's gonna end up crumbly and not creamy.<br />Cook it for 1 and a half hours. More whites mean it's gonna set sooner. If you don't use any whites at all it may as well take more than two hours to set, but will be really delicious.<br />It's not supposed to puff, it should be slightly firm but jiggling a little in the middle. Adjust the time as you want it firmer.<br />Let it cool, place in the fridge for at least 5 hours before unmolding.<br /><br />Please, let me know if you tested and liked the recipe. :)<br />Anonymoushttps://www.blogger.com/profile/04788927857638334241noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-41522357063104038082012-06-25T11:19:10.073-07:002012-06-25T11:19:10.073-07:00Queridaaaaa!!!! Que maravilha te ver aqui!!!!
O me...Queridaaaaa!!!! Que maravilha te ver aqui!!!!<br />O meu segredo e comer so uma fatia, Rs Rs!!!<br />Uma amiga minha perguntou: O, Dine, tu FEZ mesmo aquele pudim??? Tu nao pegou uma foto de uma REVISTA e colocou no teu blog???<br />HAHAHAHAAHAHAHAHAAHA!!! Claro que fiz, menina, olha la, a minha cozinha!!! Beijos <br />DineClaudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-37286746745143637762012-06-25T05:09:44.598-07:002012-06-25T05:09:44.598-07:00Querida sobrinha, fiquei com água na boca. Gostari...Querida sobrinha, fiquei com água na boca. Gostaria de ser a tua "provadora oficial" de tanta guloseima.<br />Beijos,<br />tia NeusaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-6944948530122256782012-04-04T14:43:11.822-07:002012-04-04T14:43:11.822-07:00Hi, ladies!
My pleasure!
Yes, I will go back!!! it...Hi, ladies!<br />My pleasure!<br />Yes, I will go back!!! it is always great o have a place to show off our creations, right?Claudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-53760085080982620362012-04-04T14:42:02.695-07:002012-04-04T14:42:02.695-07:00So vi este agora!!! SIM, o segredo e ficar OLHANDO...So vi este agora!!! SIM, o segredo e ficar OLHANDO a calda!!! Eu quase queimei a minah por que o David me distraiu!!!<br />Poe no fogo e fica olhando... eu fico mechendo e olhando!!!<br />Mas que maravilha que ficou igual!!!!Claudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-66824043685081516702012-04-04T14:22:38.354-07:002012-04-04T14:22:38.354-07:00Wow this looks so delicious! Thanks so much for sh...Wow this looks so delicious! Thanks so much for sharing at Beautify It Monday - We hope you'll come back next week!Alison Meadehttps://www.blogger.com/profile/09820403441131696488noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-71163810247220118032012-04-03T07:59:37.388-07:002012-04-03T07:59:37.388-07:00Yaaaaayyy!!!! Great to see you here!!!
And NO, it ...Yaaaaayyy!!!! Great to see you here!!!<br />And NO, it is not better than "your pizza"!!!!<br />We cannot eat pudim for breakfast, lunch and dinner LOL!!!<br />I love you too!Claudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-83084920525326112632012-04-02T19:52:47.938-07:002012-04-02T19:52:47.938-07:00Oh my Gosh! It looks more than delicious... Might ...Oh my Gosh! It looks more than delicious... Might even be better than 'my pizza'! Love, CarlaCarlanoreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-25902529077880187192012-03-30T13:39:28.873-07:002012-03-30T13:39:28.873-07:00Apenas para atualizar... o pudim ficou LINDO igual...Apenas para atualizar... o pudim ficou LINDO igual ao teu!!! Mas... eu queimei um pouco a calda e amargou a little bit... Tem algum segredo pra nao deixar passar o ponto do caramelo?Tamires da Rochahttps://www.blogger.com/profile/06939417167457778225noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-80111708180143445422012-03-30T05:16:30.972-07:002012-03-30T05:16:30.972-07:00Dine!!! Acabei de colocar o meu no forno, para sob...Dine!!! Acabei de colocar o meu no forno, para sobremesa de sábado. Eu tinha outra receita com 3 ovos e apenas 1 lata de leite... Não parecia assim tão furadinho... rsrsrsrsrsrs :P.... Depois te conto como ficou. Ahhh tu os graus farenheit.... Acho que sao 180ºC, porque 430F me lembro que eram 200???? Beijos miiiilTamires da Rochahttps://www.blogger.com/profile/06939417167457778225noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-43497555983543817652012-03-28T08:59:07.354-07:002012-03-28T08:59:07.354-07:00Thank you so much, Sarah!
I made this recipe so ma...Thank you so much, Sarah!<br />I made this recipe so many times until I got it right!<br />I used to overcook it! The secret is to let it cool and refrigerate long enough (overnight is ideal).<br />I will be back next week to your party!<br />Thank you for following me!Claudine from ReStory.cahttps://www.blogger.com/profile/11364966336418848790noreply@blogger.comtag:blogger.com,1999:blog-1692557922584250426.post-38582168292418799642012-03-28T05:39:07.784-07:002012-03-28T05:39:07.784-07:00This recipe looks great! I've never made anyth...This recipe looks great! I've never made anything like that before! Thanks so much for stopping by Dwell on Joy - I appreciate it so so much! Hope to see you back again soon. I'm a new follower!Dwell on Joyhttps://www.blogger.com/profile/04067072457341361892noreply@blogger.com