Melted butter (for greasing)
4 large eggs
1 3/4 cups all-purpose flour (180 g)
2 cups whole milk (480 ml)
1 tablespoon vanilla extract
For decorating
150 g of jabuticaba
1 ripe mango with skin (500 g), sliced
1 red goiaba with skin (200 g), sliced
Melted butter (for greasing)
4 large eggs
1 3/4 cups all-purpose flour (180 g)
2 cups whole milk (480 ml)
1 tablespoon vanilla extract
For decorating
150 g of jabuticaba
1 ripe mango with skin (500 g), sliced
1 red goiaba with skin (200 g), sliced
Bake the oven to 400°F (quente)
Grease six muffin cups with butter. Reserve
In a medium bowl, whisk together eggs, flour, milk, and vanilla extract until smooth
Strain this mixture over another bowl pressing gently with the back of a spoon
Distribute this mixture among the prepared muffin cups and bake in a preheated oven at 375°F for about 30 minutes or until firm but creamy
Let it cool
Cover with plastic wrap and refrigerate for at least 1 hour
Unmold the puddings onto serving plates
Decorate with jabuticabas and sliced mango and goiaba
Serve immediately.
