Luiz Felipe Pudding is a traditional Brazilian dessert known for its rich, dense texture and sweet, buttery flavor. Often enjoyed during holidays and special occasions, it remains a cherished recipe in many Brazilian households.
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Place the 9 tablespoons of sugar into a flan mold.
Heat gently over low heat until the sugar melts and turns golden.
Once caramelized, remove from the heat and tilt the mold to evenly coat the bottom and sides with caramel.
Preheat your oven to 200°C (392°F).
In a blender, combine the eggs, 3 cups of sugar, margarine, and a little of the milk. Blend until smooth.
Gradually add the flour, continuing to blend.
Add the cornstarch and the remaining milk, and blend again until the mixture becomes smooth and creamy.
Pour the blended mixture into the caramel-coated mold. Cover the mold with aluminum foil.
Place the mold in a bain-marie (a larger baking dish with hot water) and bake in a preheated oven at 200°C (392°F) for 35 to 45 minutes.
For the last 5 minutes of baking, remove the foil so the top can brown slightly.
Allow the pudding to cool in the pan for 10 minutes, then invert onto a serving plate.
Remove from the oven and let the flan rest for 5 minutes. Carefully unmold onto a serving plate.
Use hot water in the bain-marie**:** This ensures even cooking and prevents sudden temperature changes that could make the flan crack.
Don’t overheat the caramel**:** Once it turns golden, immediately remove from heat to avoid a burnt or bitter taste.
Can I use regular all-purpose flour instead of 0000 flour?
Yes. You can substitute 0000 flour with all-purpose flour. 0000 flour is just extra finely milled, so sift your flour before using for a smoother texture.
How can I make this pudding gluten-free?
Use a gluten-free flour blend instead of all-purpose flour.
Can I store the pudding in the refrigerator?
Yes, you can refrigerate it for up to a week in an airtight container.
What can I serve with Luiz Felipe Pudding?
Serve with a dusting of powdered sugar or a dollop of whipped cream.
Is there a lighter version of this recipe?
For a lighter version, substitute half of the butter with Greek yogurt.
