Learn How to Make the Perfect Pudding in Just a Few Minutes!
If you love pudding, you need to try this version with yogurt. You'll fall in love!
The History of Pudding?
The origins of pudding date back to the medieval period, when similar recipes were prepared as a way to make use of available ingredients. However, pudding as we know it today – baked and with caramelized syrup – has its roots in the 18th century, in France and Portugal.
In Brazil, it became popular with the use of condensed milk, an ingredient that has been widely used since the 20th century and that revolutionized confectionery, making sweets more practical and affordable. The addition of yogurt came later, as a modern variation that balances the intense sweetness of condensed milk with a touch of lightness and freshness.
Benefits of Yogurt Pudding with Condensed Milk?
Although it is an indulgent dessert, this version of pudding has some interesting advantages:
- Lightness and Balance: Yogurt helps to tone down the sweetness of the condensed milk, providing a more balanced flavor.
- Source of Protein: Eggs and yogurt provide essential proteins for the body.
- Velvety Texture: The combination of ingredients results in an incredibly creamy pudding that melts in your mouth.
- Practicality: The recipe is simple and can be prepared without a blender, which makes the process easier.
Fun facts about Pudding?
Mistake that became tradition
Condensed milk pudding, so beloved by Brazilians, has a curious and unusual history. Legend has it that its popularity began with a mistake made by a pastry chef who was trying to reproduce the famous French flan, a delicate and traditional dessert from Europe. However, without the exact ingredients of the original flan, the chef decided to improvise and added condensed milk to the recipe. The result was an extremely creamy dessert, with a strong flavor and a unique texture. What should have been a mistake ended up winning over palates and becoming a true icon of Brazilian confectionery.
Since then, condensed milk pudding has been a staple on tables at special occasions and family gatherings, becoming one of the most traditional sweets in Brazil. Its success was so great that countless variations have emerged over time, including Yogurt Pudding with Condensed Milk, which adds a special touch of lightness and freshness to the classic recipe.
Global presence – Each country has its own pudding
Pudding may seem like a typically Brazilian invention, but this delicacy has versions spread all over the world. In every corner of the planet, it adapts to local ingredients and traditions, creating surprising and delicious variations.
- Spain – Flan: O spanish flan It is the closest relative of our pudding. Made with milk, eggs and sugar, it has a lighter texture and a caramelized syrup that enhances the flavor.
- Mexico – Neapolitan Flan: In Mexico, the flan gets a special touch with the addition of evaporated milk and cream cheese, resulting in an even creamier texture and a slightly salty flavor, which balances the sweetness.
- Japan – Purin: In Japan, the purin It is the local version of pudding. Its main characteristic is its firmer and more gelatinous texture, different from the traditional Brazilian pudding. In addition, it is usually served in individual portions and is often accompanied by a touch of vanilla or matcha.
- England – Custard Pudding: The English have a variation closer to a cooked custard, usually served hot and accompanied by fruits or various syrups.
- Italy – Panna Cotta: While it's not exactly a pudding, the panna cotta Italian has a similar proposal, being made with cream and gelatin, resulting in a light and delicate dessert.
Even with so many variations around the world, the Yogurt Pudding with Condensed Milk stands out as a modern and balanced alternative, bringing the best of creaminess with a touch of freshness and lightness.
Top Frequently Asked Questions
O Yogurt Pudding with Condensed Milk It is a modern variation of the traditional condensed milk pudding. The addition of natural yogurt provides an even creamier texture and a slight acidic touch, balancing the sweetness of the recipe.
The main difference is in the texture and flavor. Yogurt makes the pudding lighter and less sickly, as well as contributing to an extra creaminess.
This version can be considered a slightly lighter alternative, as the yogurt adds protein and reduces the need for heavy cream or excess whole milk. However, it is still a sweet dessert and should be consumed in moderation.
Yes, but it is important to choose a yogurt without sugar or artificial flavors so as not to compromise the texture and balance of the recipe.
To obtain a smooth pudding without holes, follow these tips:
- Mix the ingredients gently to avoid the formation of air bubbles.
- Bake in a bain-marie at a low temperature (160°C to 180°C).
- Cover the pan with aluminum foil for even cooking.
The ideal is to leave it refrigerated for at least 4 hours before unmolding. For an even firmer result, you can leave it overnight.
If you are looking for a practical and quick version of Yogurt Pudding with Condensed Milk, this is the ideal option! With just 4 ingredients and an easy way to prepare, you will have a delicious and creamy dessert without complications.
Ingredients:
- 1 can of condensed milk
- 1 pot of natural yogurt (170g)
- 3 eggs
- 1 measure of the can of whole milk
Method of preparation:
Prepare the caramel:
- Melt 1 cup of sugar over low heat until a golden caramel forms.
- Pour the caramel into a pudding mold and spread it out evenly.
Mix the ingredients:
- In a bowl, mix the condensed milk, yogurt, milk and eggs.
- Stir gently with a whisk until smooth.
Bake in a bain-marie:
- Pour the mixture into the caramelized mold.
- Cover with aluminum foil and bake in a preheated oven at 180°C for 50 minutes.
Cool and unmold:
- Let it cool and refrigerate for 4 hours.
- Run a knife around the sides of the pan and carefully unmold.
Done! In just a few steps, you will have a Yogurt Pudding with Condensed Milk incredibly creamy and tasty!