publication

Tangerine and araçá pudding

Photo credit: Edgard Soares and Itamar Sandoval

Alimentação Saudável na Culinária Regional

by By BFN Brazil/Federal University of Goias

Preparation
Beat the tangerine juice in with the eggs and condensed milk in a mixer. In the meantime, caramelize the sugar by adding it to a heavy-bottomed saucepan and heat over a moderate heat. Keep stirring until it has turned liquid and golden brown. Remove from the heat and add the araçá pulp. Pour the caramelized sugar mixture in the bottom of an ovenproof pudding dish. Leave to cool. Pour the tangerine and condensed mixture over the caramelized sugar. Carefully put the bowl and bain marie in a preheated oven at 170º C.

05/12/2016
Sweet
Journal/Series: 220g of condensed milk (1 cup)
97ml of tangerine juice (1 level cup)
40g of araçá pulp (2 tbsp)
2 eggs
80g of sugar (1/2 cup)

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