A Pittsburgh native, I’m fiercely proud of our city and its not-heralded-enough cuisine. And yet, when my boyfriend, Will, suggested we move to his hometown of Rio de Janeiro, it was hard to resist. He whispered such sweet nothings in my ear: I love you, he said, and things are open after eight. And so I bid a tearful tchau to the 24-Hour Eat’n Park and headed south.
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PUDIM DE LEITE CONDENSADO RECIPE
1 cup sugar
4 eggs, separated
1 can sweetened condensed milk
1 cup whole milk
Preheat oven to 345 degrees.
In a nonstick saucepan, melt the sugar over low heat. Do not stir the sugar while it is melting. After about 10 minutes, the sugar should turn into a golden caramel. Immediately pour the caramel into a round baking cake tin or springform pan. Let it cool.
Separate the eggs. Put the egg yolks in a blender and mix at medium speed for 5 minutes. Add sweetened condensed milk, whole milk, and egg whites. Blend again until the mixture is homogeneous. Pour the mixture into the baking pan.
Place baking pan on a towel inside a roasting pan and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the side of the baking pan. Close the oven. Constantly check the level of the water bath and add boiling water during baking if necessary.
Bake for 45 to 50 minutes, until a skewer inserted an inch from the edges of the pudim comes out clean. Let cool completely before unmolding, then refrigerate for 4 hours before serving.
STORY AND RECIPE BY RAMSEY DANIELS / STYLING BY LAURA GOBLE / PHOTOGRAPHY BY JOSIAH HULL
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