Pudim Romeu e Julieta | Como Fazer Pudim de Queijo com Goiabada #348

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk + sugar

Coconut milk reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while providing a similar texture.

guava paste

🥗Healthier: fresh guava

💰Cheaper: apple jelly

Fresh guava is more nutritious and can mimic the flavor.

Prepare a pudding mold by adding 1 cup of sugar (refined or crystal) to it for caramel.

Heat the sugar on high until it starts to melt, then reduce to low heat and stir continuously to prevent burning.

Once the sugar is fully melted and light golden, spread it around the sides of the mold with a spoon.

In a blender, combine 3 whole eggs, 2 cups of whole milk, 1 cup of grated Parmesan cheese, 1 cup of cream cheese, and 1 can of sweetened condensed milk.

Blend the mixture on high for 3 minutes until smooth.

Pour the blended mixture into the caramel-coated mold.

Prepare a water bath by placing the mold in a larger pot with water, ensuring the water reaches the bottom of the pudding mold.

Cover the pudding mold with a lid or aluminum foil and cook on low heat for about 1.5 hours, checking with a toothpick for doneness.

While the pudding cooks, prepare the guava sauce by combining 1 cup of guava paste and 1 cup of water in a small pot.

Heat the guava mixture until it starts to boil, then reduce the heat and let it simmer until it thickens slightly.

Check the pudding after 1.5 hours; it may not come out completely clean due to the cheese but should not be liquid.

Once cooked, let the pudding cool completely, then refrigerate for at least 6 hours or overnight for best results.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens