I don’t really have any bad vices. I have never smoked, I don’t drink either. To be honest I’ve always wanted to be able to drink beer, socially, but I never acquired a taste for alcohol. I tried, but could not get more that a couple of sips down. I pretty much made that “bitter beer” face every time.
I do have one major addiction, I LOVE sugar!!! I really, really do. When I was little I ate chocolate everyday of my life, now I don’t eat chocolate any more because it gives me migraine headaches but there is plenty of other sweets out there. I still love sugar and I eat it everyday, I don’t really care for sodas, but deserts… Ahhhh deserts I can’t resist.
Today I am sharing one of my favorite deserts Condensed Milk Pudding (“It is not flan”, flan), it is very much like a flan but 10 times better (way creamier) and it is gluten free. This recipe does not take a lot of prep time but to achieve the creamy consistency it has to cook for a very long time. So with no more delays here it is:
Condensed Milk Pudding (It is not flan)
Sugar Syrup – Ingredients:
1 cup sugar
1/2 cup water
Pudding – Ingredients
1 can of condensed milk
1 and 1/2 cans of milk (I measure in the condensed milk can)
Start by making the Sugar Syrup: In a small sauce pan, mix the water and sugar until the sugar has dissolved, close with a lid (I use a glass lid) and cook over medium heat for 15-20 min until golden brown.
Have your pudding mold ready to receive the sugar syrup, please remember the sauce will be very hot and as soon as you pour it into the mold the mold will become very hot. I always place my mold inside a deep pan (I use my turkey pan, mostly) so I don’t have to move it once I pour the sugar syrup.
Now that the hard part is done let’s move on to the pudding mixture.
To make the Pudding: In a blender mix all the pudding ingredients on high speed,
pour the mixture into the pudding mold. Place the deep pan in the oven, pour enough hot water in the deep pan to make at least 1 1/2 inch deep water bath. I like to use hot water, but cold water will work too, it just may take longer for the pudding to cook.
bake for 1 hour 40 min at 325F (maybe 350F depending on how hot your oven is)
To test and make sure it is ready, insert a knife into the pudding if it comes out clean then it is ready.
The end result should be a very creamy, silky texture. If you ended up with little bubbles instead, your oven temperature was too hot or you did not have enough water in the pan for the water bath.
Artisan Milk Pudding – Custard type desert