Brazil is part of the New World as migrants from the Old World brought their recipes with them, of which desserts were a big part. This is why many desserts have a familiar feel to them. The New and Old mingled to give rise to familiar flavors, especially with cross-cultural transferences between European, African, and local Brazilian flavors. Pudim or pudding, Brigadeiro, or chocolate truffle balls rolled in sprinkles are quite popular. We have the recipes for these two Brazilian desserts and more below.
Mousse de maracujá (Makes 6 servings)
Ingredients
- - 8 passion fruit
- - 1 tbsp sugar
- - 400 gm sweetened condensed milk
- - 480 ml heavy cream
Instructions
- Split the passion fruits into two and scoop out their insides into a bowl, using a little water to get everything.
- Mix to soften the fruit pulp, then strain through a sieve to get rid of the seeds. Add the sugar and condensed milk, and give it a mix.
- Use a chilled metal bowl for the heavy cream. Simply put it in the freeze with the beaters of your electric mixer or a manual whisk for 15-20 minutes.
- Once chilled, take them out and beat the cream until stiff peaks form.
- Fold ⅓ of the whipped cream into the passion fruit pulp and lightly mix if needed. Then quickly fold in the rest of the cream, mixing if needed until no streaks can be seen.
- Chill the fridge for 1-2 hours to set, then serve.
Pudim de leite condensado (Makes 8 servings)
Ingredients
For the pudding
- - 400 gm condensed milk
- - 400 ml milk
- - 3 eggs, room temperature
For the caramel syrup
- - 200 gm sugar
- - 120 ml water
Instructions
- Preheat the oven to 180°C.
- Take a big mixing bowl, and whisk the eggs until smooth and frothy. Pour the condensed milk and milk, and whisk again, until you have a smooth liquid. Set aside.
- In a saucepan, on medium heat, add the water and sugar and simmer until the sugar melts and thickens. Stir constantly and let the sugar caramelize to a brown color.
- Pour the caramelized sugar into a ring pan, around 1 liter capacity. You can also do it in any cake pan of similar size. Follow it with pouring the custard you just made over the sugar layer.
- Take a larger pan and fill it with water. The water should not come up more than halfway to the sides of the pudding pan. Place the pudding pan in this water bath.
- Bake for 45 minutes. Once the timer goes off poke with a sharp utensil to check if the insides are cooked.
- Carefully remove from the oven, let it cool a little, unmold, and serve warm or chilled.
Quindim (Makes 12 servings)
Ingredients
- - 2 tbsp unsalted butter, melted
- - 12 egg yolks
- - 350 gm granulated sugar
- - 160 gm unsweetened shredded coconut
- - ¼ tsp flaky salt
- - 2 egg whites
- - Hot water, as needed
Instructions
- Preheat the oven to 180°C, grease a 12-cup muffin tray with soft butter, and set aside.
- Press down egg yolks through a fine mesh into a bowl, whisk, and set aside.
- In another bowl, mix the sugar, coconut, melted butter, and salt. Add the whisked egg yolks in four parts, mixing after each time you add them.
- Take another small bowl, whisk egg whites until stiff peaks form, and fold into the wet bowl.
- Pour the custard equally, into a 12-cup muffin tray, leaving a little gap on the top.
- Place the muffin tray on a larger one and pour hot water into the tray until it comes up halfway to the sides of the tray.
- Carefully put into the preheated oven and bake for 35-40 minutes. The Quindims will set and develop golden brown tops.
- Keep the oven on and remove the muffin tray first, then the water bath. Let the Quindims cool down for at least one hour, outside.
- Use an offset spatula to dislodge the mini puddings from their mold. Use hot water again, in the water bath, to immerse the bottom of the muffin cups for 4-5 seconds. Wipe off the water, then invert the muffin tray on a parchment sheet.
- Serve them at room temperature or chilled.
Brigadeiro (Makes 18 pieces)
Ingredients
- - 400 gm sweetened condensed milk
- - 60 gm Cadbury Bournville 70% Dark Chocolate, chopped
- - 30 gm Cadbury Cocoa Powder
- - ¼ tsp salt
- - 45 gm unsalted butter
- - 1 tbsp vanilla extract
- - For rolling: Chocolate sprinkles
Instructions
- Take a small saucepan, and add condensed milk, chocolate, cocoa powder, and salt. Bring it to a boil on medium-high heat, stirring constantly.
- Once it starts bubbling, reduce the heat and cook for 10 to 15 minutes, stirring constantly. The mixture will pull away from the sides of the pan, thicken, and turn glossy. Switch off the heat, add butter and vanilla, and mix until combined.
- Pour into a heatproof bowl, cover, and refrigerate for 2-3 hours at least.
- Once chilled, put the sprinkles in a dish. Grease your hands with melted butter, scoop out 1 teaspoon of the chocolate mixture, and roll it to roughly make 1-2 inch-sized balls.
- Then roll each ball in the plate of chocolate sprinkles. Arrange each finished Brigadeiro on a tray lined with parchment paper.