Corn Pudding
Ingredients
Part Acabamento
Part Preparo
Process
01. Place Zeelandia Bolo de Milho Verde, milk, egg yolks, condensed milk, and shredded dry coconut in the mixer.
02. Mix at low speed (speed 1) for about 1 minute or until homogenized. Use a paddle attachment.
03. Beat at medium speed (speed 2) for about 8 minutes.
04. Place 60 g of caramel syrup at the bottom of each round mold with a central hole (18 cm diameter x 6 cm height), previously greased.
05. Pour 700 g of batter into each mold.
06. Bake at 180°C in a water bath for approximately 1 hour in a deck oven.
07. Cool. Unmold.
FINISHING
01. Combine Zeelandia Geleia Pronta and caramel syrup in a bowl and mix until homogenized.
02. Using a piping bag with a plain tip, spread approximately 65 g over each pudding.
Tips
* Turbo Oven: 150 °C for approximately 45 minutes.
Yield
4 Units of 786 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , Bowl , Plain Tip , Can Opener , Round Mold With Central Hole
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 174 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 6.3 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 73 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Corn Pudding
Ingredients
Part Preparo
How to make it
PREPARATION
01. Place Zeelandia Bolo de Milho Verde, milk, egg yolks, condensed milk, and shredded dry coconut in the mixer.
02. Mix at low speed (speed 1) for about 1 minute or until homogenized. Use a paddle attachment.
03. Beat at medium speed (speed 2) for about 8 minutes.
04. Place 60 g of caramel syrup at the bottom of each round mold with a central hole (18 cm diameter x 6 cm height), previously greased.
05. Pour 700 g of batter into each mold.
06. Bake at 180°C in a water bath for approximately 1 hour in a deck oven.
07. Cool. Unmold.
FINISHING
01. Combine Zeelandia Geleia Pronta and caramel syrup in a bowl and mix until homogenized.
02. Using a piping bag with a plain tip, spread approximately 65 g over each pudding.
Tips
* Turbo Oven: 150 °C for approximately 45 minutes.
Yield
4 Units of 786 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , Bowl , Plain Tip , Can Opener , Round Mold With Central Hole
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 174 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 6.3 | % VD (*) |
| Gorduras saturadas (g) | 3.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 73 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.