and that you love condensed milk. So we've done

Pudim de Laranja. And if that pronunciation has offended you

you're gonna love the next five minutes!

This dessert is amazing. It has two element, a guava caramel

and like an eggy, condensed milk, orangey filling. Okay.

And it starts off with the caramel. So, we've got caster sugar going into one

saucepan.

Along with a dash of water. Ben's really good at making caramel.

He has definitely not let it burn twice in the last two weeks!

What you've got to do is don't stir it, but swill it from time to time

and never leave it unattended. That's your job J. We're not just making any old caramel for

these puddings

We're going to make guava caramel. I'm just going to reduce that down by half.

Straight off the bat, I've got a problem with this dessert. Why? Its not Brazilian Ben, it's

Portuguese

All my research said this is a Portuguese dessert, traditionally.

Well, Portuguese is the national language of Brazil, colonized by Portugal

You can see where the traditions lie and now this dish, whether in the homes

or high-end restaurants it's savoured as an amazing dessert.

Not always with orange, like we're going to do. Okay. Sometimes it's just

literally with condensed milk, called condensed milk pudding. It's delicious and you're going to love it. Keep your eye on the caramel,

because

as it starts to turn it will begin to do so quite quickly.

And as soon as you've got a nice golden colour we can add our guava juice in. That's kind of our

twist here.

That'll do. Lovely. And at this point

it'll kind of congeal into one lump of caramel. But just keep it swilling

Smells amazing. Tropical? Yeah

I'm on a beach in Rio. We've got ourselves some individual little dariole moulds.

You can use ramekins or anything you want. So long as they are all roughly the same size and oven-proof.

Then, as soon as the caramel is in one kind of smooth mixture

pour that into the base of each ramekin. Just a tablespoon or so.

This mixture makes about six and that's the first stage of it done. Cool.

Now we can do our filling. Four eggs, if you crack those into our bowl,

and next up we add in plenty of condensed milk. A whole tin.

And this is an ingredient they use so much

in Brazil. We've had a couple, actually, of Brazilian tutors,

I suppose, over the last year or two, haven't we? We had Otavio and PC from

O Role Gourmet. And then we had Danielle from I Could Kill For Dessert.

And, I think we've used some of their influences in

today's influences. Next up, a little bit of regular milk, okay, whole milk.

And then the part that makes this an orange flan... orange!

Zest of one, juice of two. And that's it, recipe done.

How simple is that? As long as you got it all smooth and the egg equally combined it's

ready to go. So grab ourselves a jug.

Did you know that Brazil is the longest country in the world from north to south

2,800 miles from north to south, and

the second-highest number of airports of any country in the world. Really? Yeah.

That too is fascinating. What other facts do you know about Brazil?

(relevant or not relevant to this recipe)

There we go, then all we need to do is cook them. So they need to go into an oven at 150 degrees

Celsius, for about 25 minutes. But before you do that

remove one of them and top it up with boiling water. So you're essentially cooking it in a

hot water bath.

And that'll just stop the egg from curdling. So that goes in there and

the whole tray into the oven for 25 minutes and then we can leave them to cool.

Where's the oven in this kitchen, Ben?

There we go, our puddings have set up in the fridge. Now, before we invert them onto the

plate,

we can make something else to go with them. We're going to serve them with a beautiful papaya

salad

made even better by? Oh, it's got to be Brazil's national drink...

it's a caipirinha. It starts with a lime.

Chuck those in there with a teaspoon of brown sugar.

And basically, muddle it. So I learnt something,

I say I learnt... I tried to learn... a quote about a

Caipirinha. How did it go? I'll muddle. You muddle and I'll find this.

So it says... "Quanto piro a cachaça,

melhor a caipirinha" Hmmmm. The worse the cachaça

the better the caipirinha. What I didn't do was find out why. So if you know

please tell us why if the cachaça is bad

the caipirinha is better. So then we're going to add in

our cachaça. This is like a Brazilian version of rum

really isn't it? It's still sugar canes. Fresh sugar cane rather than molasses, which would make it rum.

And that's it. That would be served over plenty of ice. Okay. We

on the other hand are going to toss it with some papaya. So what we've done is peeled and

sliced our papaya. Taken away the back seeds.

They are edible. I think you can dry them and crush them up. They're kind of spicy and tangy like

black pepper almost.

Yeah. But for today the flavor comes from the beautiful tropical

papaya and your caipirinha. So, a tablespoon or so of that,

and that is a beautiful accompaniment to go with our puddings.

The best way to get these out is hot water, so grab yourself

boiling water into a pan and just submerge it for

five seconds is usually enough. Loosen right around the edge

and the whole thing will just pop out like that. Look at that!

and then in the bottom of here you've got all the amazing caramel. Just kinda

give it a stir

that's the best part. Plenty of our fresh papaya next to it

maybe a little wedge of lime. And there we go, there is our take

on Pudim De Laranja with papaya and caipirinha salad.

Quite a tongue twister, but please tell us if we pronounced any of it wrong.

And, more importantly, if you'd do it any differently. Sorted!

That's delicious. Really fruity.

That is like a creme caramel, but like on a different level. On a beach.

Yeah. On a beach. You've got the papaya, you've got the guava and you've got the orange.

Have you tried the papaya yet? Woooo... that's got a kick!

I think there's only one thing left to say... Obrigado!