{"id":4048,"date":"2026-07-23T12:26:25","date_gmt":"2026-07-23T12:26:25","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-pudim-de-leite\/"},"modified":"2026-07-23T12:26:25","modified_gmt":"2026-07-23T12:26:25","slug":"angolski-pudim-de-leite","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolski-pudim-de-leite\/","title":{"rendered":"Angolski Pudim de Leite"},"content":{"rendered":"\n<style>\n#recipe-sr-pudim-de-leite{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  color:var(--gj-ink);\n  background:var(--gj-bg);\n  max-width:1040px;\n  margin:0 auto;\n  padding:52px 24px 60px;\n  box-sizing:border-box;\n  content-visibility:auto;\n  contain-intrinsic-size: 4300px;\n  line-height:1.65;\n  font-size:16px;\n}\n#recipe-sr-pudim-de-leite *,#recipe-sr-pudim-de-leite *::before,#recipe-sr-pudim-de-leite *::after{box-sizing:border-box;margin:0;padding:0}\n#recipe-sr-pudim-de-leite .gj-serif{font-family:Georgia,'Times New Roman',serif;font-style:italic;font-weight:400}\n#recipe-sr-pudim-de-leite a{color:var(--gj-amber-2)}\n\n#recipe-sr-pudim-de-leite .gj-eyebrow{\n  display:flex;align-items:center;gap:12px;\n  font-size:11px;font-weight:600;letter-spacing:.22em;text-transform:uppercase;\n  color:var(--gj-slate);margin-bottom:16px;\n}\n#recipe-sr-pudim-de-leite .gj-eyebrow i{font-style:normal;color:var(--gj-amber)}\n#recipe-sr-pudim-de-leite .gj-h1{\n  font-size:clamp(32px,4.6vw,48px);\n  font-weight:300;line-height:1.08;letter-spacing:-.015em;\n  margin-bottom:16px;\n}\n#recipe-sr-pudim-de-leite .gj-h1 b{font-weight:600}\n#recipe-sr-pudim-de-leite .gj-h1 .gj-serif{color:var(--gj-amber);letter-spacing:0;font-size:.92em}\n#recipe-sr-pudim-de-leite .gj-sub{\n  font-size:17px;color:var(--gj-ink-2);margin-bottom:26px;\n}\n\n#recipe-sr-pudim-de-leite .gj-facts{margin-bottom:36px}\n#recipe-sr-pudim-de-leite .gj-facts-top{\n  display:flex;flex-wrap:wrap;justify-content:center;align-items:center;\n  gap:6px 14px;padding:0 0 20px;font-size:14.5px;\n}\n#recipe-sr-pudim-de-leite .gj-facts-top span{white-space:nowrap}\n#recipe-sr-pudim-de-leite .gj-facts-top i{font-style:normal;color:var(--gj-ink-2)}\n#recipe-sr-pudim-de-leite .gj-facts-top b{font-weight:600;color:var(--gj-ink)}\n#recipe-sr-pudim-de-leite .gj-facts-top .gj-sep{color:var(--gj-line-2)}\n#recipe-sr-pudim-de-leite .gj-facts-grid{display:grid;grid-template-columns:repeat(2,1fr);gap:14px}\n#recipe-sr-pudim-de-leite .gj-fact{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);\n  padding:20px 12px;display:flex;flex-direction:column;align-items:center;gap:7px;text-align:center;\n}\n#recipe-sr-pudim-de-leite .gj-fact-ic{color:var(--gj-slate);line-height:0}\n#recipe-sr-pudim-de-leite .gj-fact-ic svg{width:26px;height:26px;display:block}\n#recipe-sr-pudim-de-leite .gj-fact-l{font-size:14px;font-weight:600;color:var(--gj-ink)}\n#recipe-sr-pudim-de-leite .gj-fact-v{font-size:14px;color:var(--gj-ink-2)}\n\n#recipe-sr-pudim-de-leite .gj-hero{border-radius:var(--gj-r);overflow:hidden;margin-bottom:8px;background:var(--gj-amber-soft)}\n#recipe-sr-pudim-de-leite .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-pudim-de-leite .gj-cap{font-size:12.5px;color:var(--gj-ink-2);margin-bottom:46px}\n\n#recipe-sr-pudim-de-leite .gj-sec{display:flex;align-items:baseline;gap:12px;margin:0 0 20px}\n#recipe-sr-pudim-de-leite .gj-sec .gj-serif{color:var(--gj-amber);font-size:16px;min-width:28px}\n#recipe-sr-pudim-de-leite .gj-sec h2{font-size:clamp(20px,2.4vw,24px);font-weight:600;letter-spacing:-.01em;line-height:1.2}\n#recipe-sr-pudim-de-leite .gj-sec::after{content:\"\";flex:1;height:1px;background:var(--gj-line-2);align-self:center}\n\n#recipe-sr-pudim-de-leite .gj-intro{margin-bottom:46px}\n#recipe-sr-pudim-de-leite .gj-intro p{margin-bottom:16px;font-size:15.5px;color:#2C2E30}\n#recipe-sr-pudim-de-leite .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-pudim-de-leite .gj-intro p:first-of-type::first-letter{\n  font-family:Georgia,serif;font-style:italic;font-size:56px;line-height:.82;\n  color:var(--gj-amber);float:left;padding:5px 11px 0 0;\n}\n#recipe-sr-pudim-de-leite .gj-pull{\n  border-left:2px solid var(--gj-amber);padding:4px 0 4px 22px;margin:24px 0;\n  font-family:Georgia,serif;font-style:italic;font-size:19px;line-height:1.5;color:var(--gj-slate);\n}\n\n#recipe-sr-pudim-de-leite .gj-rail{\n  background:var(--gj-slate-deep);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:26px 30px 28px;margin-bottom:46px;\n}\n#recipe-sr-pudim-de-leite .gj-rail-t{\n  font-size:11px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:#C9A55C;margin-bottom:20px;\n}\n#recipe-sr-pudim-de-leite .gj-rail-track{display:grid;grid-template-columns:repeat(4,1fr);position:relative;gap:12px}\n#recipe-sr-pudim-de-leite .gj-rail-track::before{\n  content:\"\";position:absolute;top:5px;left:6px;right:6px;height:1px;background:rgba(255,255,255,.22);\n}\n#recipe-sr-pudim-de-leite .gj-rail-stop{position:relative;padding-top:20px}\n#recipe-sr-pudim-de-leite .gj-rail-stop::before{\n  content:\"\";position:absolute;top:0;left:2px;width:11px;height:11px;border-radius:50%;\n  background:var(--gj-slate-deep);border:2px solid #C9A55C;\n}\n#recipe-sr-pudim-de-leite .gj-rail-stop b{display:block;font-family:Georgia,serif;font-style:italic;font-weight:400;color:#C9A55C;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-pudim-de-leite .gj-rail-stop span{font-size:13px;color:#C5C1B6;line-height:1.5;display:block}\n#recipe-sr-pudim-de-leite .gj-rail-sum{\n  margin-top:22px;padding-top:18px;border-top:1px solid rgba(255,255,255,.14);\n  font-size:14px;color:#C5C1B6;line-height:1.65;\n}\n#recipe-sr-pudim-de-leite .gj-rail-sum b{color:#EDEAE2;font-weight:600}\n\n#recipe-sr-pudim-de-leite .gj-ing-wrap{margin-bottom:46px}\n#recipe-sr-pudim-de-leite .gj-ing-grid{display:grid;grid-template-columns:1fr;gap:18px}\n#recipe-sr-pudim-de-leite .gj-ing-col{display:grid;gap:18px;align-content:start}\n#recipe-sr-pudim-de-leite .gj-ing-group{\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);padding:22px 24px 14px;\n}\n#recipe-sr-pudim-de-leite .gj-ing-group h3{\n  font-family:Georgia,serif;font-style:italic;font-weight:400;\n  font-size:16px;color:var(--gj-slate);margin-bottom:10px;\n}\n#recipe-sr-pudim-de-leite .gj-ing-group ul{list-style:none}\n#recipe-sr-pudim-de-leite .gj-ing-group li{padding:8px 0;border-top:1px solid var(--gj-line);font-size:14.5px;line-height:1.5}\n#recipe-sr-pudim-de-leite .gj-ing-group li b{font-weight:600}\n#recipe-sr-pudim-de-leite .gj-ing-group li em{font-style:normal;color:var(--gj-ink-2);font-size:13.5px}\n#recipe-sr-pudim-de-leite .gj-ing-note{\n  padding:18px 22px;border-radius:12px;\n  background:var(--gj-amber-soft);font-size:13.5px;line-height:1.6;color:#54431F;\n}\n#recipe-sr-pudim-de-leite .gj-ing-note b{font-weight:600}\n\n#recipe-sr-pudim-de-leite .gj-steps-wrap{margin-bottom:46px;counter-reset:gj-n}\n#recipe-sr-pudim-de-leite .gj-stage{\n  font-size:11.5px;font-weight:600;letter-spacing:.2em;text-transform:uppercase;\n  color:var(--gj-amber-2);margin:26px 0 14px;display:flex;align-items:center;gap:12px;\n}\n#recipe-sr-pudim-de-leite .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-pudim-de-leite .gj-stage::after{content:\"\";flex:1;height:1px;background:var(--gj-line)}\n#recipe-sr-pudim-de-leite .gj-steps{list-style:none}\n#recipe-sr-pudim-de-leite .gj-steps>li{\n  counter-increment:gj-n;display:grid;grid-template-columns:34px 1fr;gap:0 16px;\n  align-items:baseline;border-top:1px solid var(--gj-line);padding:13px 0 4px;\n}\n#recipe-sr-pudim-de-leite .gj-steps>li::before{\n  content:counter(gj-n);\n  font-family:Georgia,serif;font-style:italic;font-size:19px;color:var(--gj-amber);\n  line-height:1;\n}\n#recipe-sr-pudim-de-leite .gj-steps>li>div{}\n#recipe-sr-pudim-de-leite .gj-step-t{font-weight:600;font-size:15.5px;margin-bottom:2px}\n#recipe-sr-pudim-de-leite .gj-step-x{font-size:14.5px;color:#3A3D3F}\n#recipe-sr-pudim-de-leite .gj-step-x .gj-cue{color:var(--gj-amber-2);font-weight:500}\n\n#recipe-sr-pudim-de-leite .gj-prose{margin-bottom:46px}\n#recipe-sr-pudim-de-leite .gj-prose h3{\n  font-size:15px;font-weight:600;margin:20px 0 6px;color:var(--gj-slate);\n  display:flex;align-items:center;gap:10px;\n}\n#recipe-sr-pudim-de-leite .gj-prose h3::before{content:\"\";width:16px;height:1px;background:var(--gj-amber)}\n#recipe-sr-pudim-de-leite .gj-prose h3:first-of-type{margin-top:0}\n#recipe-sr-pudim-de-leite .gj-prose p{font-size:14.5px;color:#2C2E30}\n\n#recipe-sr-pudim-de-leite .gj-nutri{margin-bottom:46px}\n#recipe-sr-pudim-de-leite .gj-nutri-row{\n  display:grid;grid-template-columns:repeat(3,1fr);\n  background:var(--gj-card);border:1px solid var(--gj-line);border-radius:var(--gj-r);overflow:hidden;\n}\n#recipe-sr-pudim-de-leite .gj-nutri-row div{padding:14px 18px;border-bottom:1px solid var(--gj-line)}\n#recipe-sr-pudim-de-leite .gj-nutri-row dt{\n  font-size:10px;font-weight:600;letter-spacing:.16em;text-transform:uppercase;\n  color:var(--gj-ink-2);margin-bottom:2px;\n}\n#recipe-sr-pudim-de-leite .gj-nutri-row dd{font-size:16px;font-weight:600;font-variant-numeric:tabular-nums}\n#recipe-sr-pudim-de-leite .gj-nutri-cap{font-size:12.5px;color:var(--gj-ink-2);margin-top:10px}\n#recipe-sr-pudim-de-leite .gj-nutri-cap b{font-weight:600;color:var(--gj-ink)}\n\n#recipe-sr-pudim-de-leite .gj-close{\n  background:var(--gj-slate);color:#EDEAE2;border-radius:var(--gj-r);\n  padding:30px 30px;display:grid;gap:8px;\n}\n#recipe-sr-pudim-de-leite .gj-close .gj-serif{color:#C9A55C;font-size:19px;line-height:1.45}\n#recipe-sr-pudim-de-leite .gj-close p{font-size:14px;color:#C5C1B6}\n\n@media (min-width:760px){\n  #recipe-sr-pudim-de-leite .gj-ing-grid{grid-template-columns:1.15fr 1fr;align-items:start}\n  #recipe-sr-pudim-de-leite .gj-nutri-row{grid-template-columns:repeat(6,1fr)}\n  #recipe-sr-pudim-de-leite .gj-nutri-row div{border-bottom:none;border-right:1px solid var(--gj-line)}\n  #recipe-sr-pudim-de-leite .gj-nutri-row div:last-child{border-right:none}\n  #recipe-sr-pudim-de-leite .gj-facts-grid{grid-template-columns:repeat(4,1fr)}\n}\n@media (min-width:960px){\n  #recipe-sr-pudim-de-leite{padding:64px 32px 72px}\n  \n  #recipe-sr-pudim-de-leite .gj-intro{columns:2;column-gap:56px}\n  #recipe-sr-pudim-de-leite .gj-intro > p{break-inside:avoid;margin-bottom:16px}\n  #recipe-sr-pudim-de-leite .gj-pull{break-inside:avoid}\n  #recipe-sr-pudim-de-leite .gj-prose{columns:2;column-gap:56px}\n  #recipe-sr-pudim-de-leite .gj-prose .gj-sec{column-span:all}\n  #recipe-sr-pudim-de-leite .gj-prose h3{break-after:avoid}\n  #recipe-sr-pudim-de-leite .gj-prose p{break-inside:avoid;margin-bottom:14px}\n}\n@media (max-width:600px){\n  #recipe-sr-pudim-de-leite .gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-pudim-de-leite .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-pudim-de-leite .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n\n@media print{\n  #recipe-sr-pudim-de-leite{\n    max-width:100%;padding:0;background:#fff;color:#000;\n    font-size:11.5pt;line-height:1.5;content-visibility:visible;\n  }\n  #recipe-sr-pudim-de-leite .gj-hero,\n  #recipe-sr-pudim-de-leite .gj-cap,\n  #recipe-sr-pudim-de-leite .gj-eyebrow i{display:none}\n  #recipe-sr-pudim-de-leite .gj-eyebrow{color:#000}\n  #recipe-sr-pudim-de-leite .gj-h1{font-size:22pt;margin-bottom:10px}\n  \n  #recipe-sr-pudim-de-leite .gj-h1 .gj-serif,\n  #recipe-sr-pudim-de-leite .gj-sec .gj-serif,\n  #recipe-sr-pudim-de-leite .gj-steps>li::before,\n  #recipe-sr-pudim-de-leite .gj-intro p:first-of-type::first-letter{color:#000}\n  #recipe-sr-pudim-de-leite .gj-sec::after,\n  #recipe-sr-pudim-de-leite .gj-stage::after,\n  #recipe-sr-pudim-de-leite .gj-prose h3::before{background:#999}\n  #recipe-sr-pudim-de-leite .gj-stage,\n  #recipe-sr-pudim-de-leite .gj-step-x .gj-cue{color:#000}\n  #recipe-sr-pudim-de-leite .gj-pull{border-left-color:#000;color:#000}\n  \n  #recipe-sr-pudim-de-leite .gj-rail,\n  #recipe-sr-pudim-de-leite .gj-close{\n    background:#fff;color:#000;border:1px solid #999;\n    -webkit-print-color-adjust:exact;print-color-adjust:exact;\n  }\n  #recipe-sr-pudim-de-leite .gj-rail-t,\n  #recipe-sr-pudim-de-leite .gj-rail-stop b,\n  #recipe-sr-pudim-de-leite .gj-close .gj-serif{color:#000}\n  #recipe-sr-pudim-de-leite .gj-rail-stop span,\n  #recipe-sr-pudim-de-leite .gj-rail-sum,\n  #recipe-sr-pudim-de-leite .gj-close p{color:#222}\n  #recipe-sr-pudim-de-leite .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-pudim-de-leite .gj-rail-track::before{background:#999}\n  #recipe-sr-pudim-de-leite .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-pudim-de-leite .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  \n  #recipe-sr-pudim-de-leite .gj-ing-group,\n  #recipe-sr-pudim-de-leite .gj-steps>li,\n  #recipe-sr-pudim-de-leite .gj-rail,\n  #recipe-sr-pudim-de-leite .gj-close,\n  #recipe-sr-pudim-de-leite .gj-nutri-row,\n  #recipe-sr-pudim-de-leite .gj-fact{break-inside:avoid}\n  #recipe-sr-pudim-de-leite .gj-sec h2,\n  #recipe-sr-pudim-de-leite .gj-stage{break-after:avoid}\n  \n  #recipe-sr-pudim-de-leite .gj-close::after{\n    content:\"travelshelper.com\";display:block;margin-top:12px;\n    font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n#recipe-sr-pudim-de-leite .gj-facts-grid{grid-template-columns:repeat(auto-fit,minmax(145px,1fr));}\n#recipe-sr-pudim-de-leite .gj-prose p{margin-bottom:14px;}\n#recipe-sr-pudim-de-leite .gj-prose p:last-child{margin-bottom:0;}\n#recipe-sr-pudim-de-leite .gj-nutri-row div{min-width:0;}\n#recipe-sr-pudim-de-leite .gj-nutri-row dd{overflow-wrap:anywhere;}\n\n<\/style>\n<article id=\"recipe-sr-pudim-de-leite\" lang=\"sr-Latn\">\n  <p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Angola<\/p>\n  <h2 class=\"gj-h1\"><b>Pudim de Leite<\/b> angolski kremasti puding <span class=\"gj-serif\">sa tamnim karamelom<\/span><\/h2>\n  <p class=\"gj-sub\">Krem od kondenzovanog mleka, punomasnog mleka i jaja pe\u010de se na blagoj, ravnomernoj temperaturi, zatim dugo hladi preko sloja tamnog karamela. Rezultat je \u010dvrst, ali ne\u017ean puding koji se se\u010de bez raspadanja.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Kremasti desert<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Metod:<\/i> <b>Pe\u010denje u vodenom kupatilu<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">10 par\u010dadi<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 h 20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">5 h 45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 265 kcal<\/span><\/div><\/div>\n  <\/div>\n    <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pudim-de-Leite-3.webp\" alt=\"Ceo pudim de leite sa glatkim prelivom od karamela i ise\u010denom kremastom kri\u0161kom\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">Glatka povr\u0161ina i \u010dist presek pokazuju pravilno pe\u010denu kremu, dok karamel ostaje te\u010dan oko deserta.<\/p>\n\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Karamel, mleko i strpljenje<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Pudim de Leite pripada porodici mle\u010dnih pudinga koji su kroz portugalsko govorno podru\u010dje dobili brojne ku\u0107ne oblike. U Angoli se javlja kao desert za porodi\u010dne ru\u010dkove, prazni\u010dne stolove i obroke u kojima se zavr\u0161etak priprema unapred. Njegova vrednost nije u velikom broju sastojaka, ve\u0107 u kontroli toplote. Jaja treba da pove\u017eu mle\u010dnu smesu bez naglog zgru\u0161avanja, karamel treba da ostane dovoljno te\u010dan da posle hla\u0111enja oblo\u017ei puding, a kalup mora da se zagreva postepeno. Zbog toga je vodeno kupatilo va\u017enije od sna\u017enog miksera ili slo\u017eenog ukra\u0161avanja. Ono ubla\u017eava direktnu toplotu rerne i omogu\u0107ava da se sredina stegne istim ritmom kao ivice.<\/p><p>Ova verzija koristi kondenzovano mleko kao izvor slatko\u0107e i mle\u010dne puno\u0107e, dok punomasno mleko razre\u0111uje smesu do teksture koja posle pe\u010denja ostaje glatka. \u010cetiri jaja daju dovoljno strukture za kalup pre\u010dnika oko 20 centimetara. Smesa se me\u0161a kratko i bez nepotrebnog uno\u0161enja vazduha. Mehuri\u0107i na povr\u0161ini mogu da ostave sitne \u0161upljine, pa se te\u010dnost posle me\u0161anja ostavlja da miruje deset minuta i zatim procedi. To nije ukrasni korak, ve\u0107 jednostavan na\u010din da presek ostane ujedna\u010den. Karamel se kuva do duboke \u0107ilibarne boje; previ\u0161e svetao ostaje samo sladak, a previ\u0161e taman postaje neprijatno gorak.<\/p><p>Pe\u010denje se vodi na 160 \u00b0C, u kalupu pokrivenom folijom, sa vru\u0107om vodom koja dose\u017ee pribli\u017eno polovinu njegove visine. Puding je gotov kada ivice miruju, a sredina se pri blagom pomeranju jo\u0161 jedva zatalasa. Unutra\u0161nja temperatura oko 80\u201382 \u00b0C daje pouzdan znak da su jaja termi\u010dki obra\u0111ena, a krema jo\u0161 nije presu\u0161ena. Potpuno stezanje ne doga\u0111a se u rerni. Najpre se kalup hladi na sobnoj temperaturi, zatim najmanje \u010detiri sata u fri\u017eideru. Taj period omogu\u0107ava proteinima da se stabilizuju i karamelnom sirupu da se ponovo razredi vlagom iz deserta.<\/p><p>Va\u017ean deo poslu\u017eivanja je odvajanje ivice tankim no\u017eem i kratko zagrevanje dna kalupa u mlakoj vodi. Dovoljno je desetak sekundi; du\u017ee zagrevanje mo\u017ee da omek\u0161a spolja\u0161nji sloj. Tanjir se polo\u017ei preko kalupa, oba dela se \u010dvrsto dr\u017ee i okre\u0107u jednim pokretom. Ako se puding ne spusti odmah, nekoliko mirnih potresa obi\u010dno je dovoljno. Karamel treba da se slije niz bokove i formira plitak sloj oko deserta. Uredan presek pokazuje sitnu, kompaktnu strukturu bez suvih ivica i bez te\u010dne sredine.<\/p><p>Pudim de Leite recept posebno odgovara kuhinji u kojoj se desert priprema dan ranije. Ukus se za vreme hla\u0111enja zaokru\u017euje, a se\u010denje postaje preciznije. Nema potrebe za dodatnim prelivima, \u0161lagom ili jakim aromama koje bi zaklonile odnos mleka, jaja i karamela. Mala koli\u010dina soli poja\u010dava mle\u010dnu slatko\u0107u i ubla\u017eava o\u0161trinu karamela. Kada se vodi ra\u010duna o temperaturi i vremenu odmora, skromna lista sastojaka daje desert koji je stabilan za serviranje, mekan na ka\u0161ici i dovoljno \u010distog ukusa da zatvori obilniji obrok.<\/p><p class=\"gj-pull\">Kod ovog pudinga vreme hla\u0111enja nije \u010dekanje posle recepta; ono je zavr\u0161na faza kuvanja.<\/p><\/div>\n  <div class=\"gj-rail\"><p class=\"gj-rail-t\">Tok pripreme pudinga<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>Karamel<\/b><span>8\u201310 min<\/span><span>Duboka \u0107ilibarna boja bez dima.<\/span><\/div><div class=\"gj-rail-stop\"><b>Krem<\/b><span>15 min<\/span><span>Kratko me\u0161anje, odmor i ce\u0111enje.<\/span><\/div><div class=\"gj-rail-stop\"><b>Pe\u010denje<\/b><span>80 min<\/span><span>Blaga toplota i vodeno kupatilo.<\/span><\/div><div class=\"gj-rail-stop\"><b>Hla\u0111enje<\/b><span>4 sata<\/span><span>Potpuno stezanje pre va\u0111enja.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>\u0160e\u0107er se pretvara u tamno\u0107ilibarni karamel i raspore\u0111uje po kalupu.<\/b> Kondenzovano mleko, punomasno mleko, jaja i prstohvat soli me\u0161aju se kratko, odmaraju i procede da bi smesa ostala bez vi\u0161ka pene. Puding se pe\u010de pokriven, u vodenom kupatilu na 160 \u00b0C, dok se ivice ne u\u010dvrste, a centar zadr\u017ei blago podrhtavanje. Posle postepenog hla\u0111enja provodi najmanje \u010detiri sata u fri\u017eideru. Tek tada se ivica odvaja, dno nakratko zagreva i kalup prevr\u0107e. Recept daje deset par\u010dadi sa kompaktnim, svilenkastim presekom i karamelom koji ostaje dovoljno te\u010dan da oblo\u017ei svaku porciju.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n  <div class=\"gj-ing-wrap\"><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za karamel<\/h3><ul><li><b>180 g kristal \u0161e\u0107era<\/b> <em>\u2014 za ravnomeran, tamni sirup<\/em><\/li><li><b>60 ml vru\u0107e vode<\/b> <em>\u2014 dodaje se pa\u017eljivo nakon topljenja<\/em><\/li><li><b>1,5 l vru\u0107e vode<\/b> <em>\u2014 za vodeno kupatilo; ne ulazi u desert<\/em><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za mle\u010dni krem<\/h3><ul><li><b>397 g zasla\u0111enog kondenzovanog mleka<\/b> <em>\u2014 jedna standardna konzerva<\/em><\/li><li><b>600 ml punomasnog mleka<\/b> <em>\u2014 hladnog ili sobne temperature<\/em><\/li><li><b>4 velika jaja<\/b> <em>\u2014 pribli\u017eno 200 g bez ljuske<\/em><\/li><li><b>1 g fine soli<\/b> <em>\u2014 mali prstohvat<\/em><\/li><\/ul><\/div><\/div><\/div><p class=\"gj-ing-note\"><b>Sastojci:<\/b> Kalup sa centralnim otvorom od 20 cm daje ravnomerno pe\u010denje. Voda za kupatilo treba da bude ve\u0107 vru\u0107a kada se sipa u ve\u0107u posudu.<\/p><\/div>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema korak po korak<\/h2><\/div>\n  <div class=\"gj-steps-wrap\"><p class=\"gj-stage\">Karamel i smesa<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Skuvajte karamel<\/p><p class=\"gj-step-x\">Stavite \u0161e\u0107er u suv \u0161iri tiganj i zagrevajte na srednjoj vatri 6\u20138 minuta, bez sna\u017enog me\u0161anja, dok ne postane tamno\u0107ilibaran. Sklonite sa vatre, pa\u017eljivo dodajte vru\u0107u vodu i vratite na blagu vatru 1\u20132 minuta, dok se grudvice ne otope.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Oblo\u017eite kalup<\/p><p class=\"gj-step-x\">Odmah sipajte karamel u kalup od 20 cm i okretanjem oblo\u017eite dno i donji deo stranica. Ostavite da se stegne dok se priprema krem.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pome\u0161ajte krem<\/p><p class=\"gj-step-x\">Umutite kondenzovano mleko, punomasno mleko, jaja i so samo dok smesa ne postane jednoli\u010dna, oko 30 sekundi. Ostavite 10 minuta, uklonite povr\u0161insku penu i procedite kroz sitno sito u pripremljen kalup.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pe\u010denje i hla\u0111enje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pripremite vodeno kupatilo<\/p><p class=\"gj-step-x\">Pokrijte kalup aluminijumskom folijom i stavite ga u dublju posudu. Sipajte vru\u0107u vodu do polovine visine kalupa, vode\u0107i ra\u010duna da voda ne u\u0111e u krem.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pecite polako<\/p><p class=\"gj-step-x\">Pecite na 160 \u00b0C oko 75\u201380 minuta. Puding je gotov kada su ivice mirne, centar blago podrhtava, a unutra\u0161nja temperatura iznosi pribli\u017eno 80\u201382 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ohladite bez \u017eurbe<\/p><p class=\"gj-step-x\">Izvadite kalup iz vode, uklonite foliju i hladite 45\u201360 minuta na sobnoj temperaturi. Zatim ga pokrijte i stavite u fri\u017eider najmanje 4 sata.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Izvadite iz kalupa<\/p><p class=\"gj-step-x\">Provucite tanak no\u017e uz ivicu, spustite dno kalupa u mlaku vodu 10 sekundi i prevrnite na tanjir sa blagim obodom. Sa\u010dekajte da se karamel slije pre se\u010denja.<\/p><\/div><\/li><\/ol><\/div>\n  <div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Varijacije, saveti i oprema<\/h2><\/div><h3>Kako se slu\u017ei<\/h3><p>Puding se slu\u017ei hladan, ise\u010den na deset par\u010dadi, sa karamelom iz tanjira prelivenim preko svakog preseka. Uz njega odgovara nezasla\u0111ena kafa ili crni \u010daj, jer blaga gor\u010dina uravnote\u017euje mle\u010dnu slatko\u0107u.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Poklopljen puding \u010duva se u fri\u017eideru do 4 dana. Ne treba ga dr\u017eati na sobnoj temperaturi du\u017ee od 2 sata. Zamrzavanje menja strukturu krema i nije preporu\u010dljivo.<\/p><h3>\u010cetiri varijacije<\/h3><p>\u010cetiri tehni\u010dki pouzdane varijacije su: 1) zameniti 100 ml mleka kokosovim mlekom za bla\u017eu tropsku notu; 2) dodati fino narendanu koru pola limuna; 3) pe\u0107i u manjim vatrostalnim posudama 35\u201345 minuta; 4) smanjiti \u0161e\u0107er u karamelu na 150 g za tanji preliv, bez menjanja koli\u010dine kondenzovanog mleka.<\/p><h3>Saveti iz test kuhinje<\/h3><p>Tri kuhinjska zapa\u017eanja: smesa se ne muti dugo; vru\u0107a voda u kupatilu ne sme da klju\u010da burno; puding se ne vadi iz kalupa pre nego \u0161to se potpuno ohladi. Svaki od ova tri detalja direktno uti\u010de na presek.<\/p><h3>Potrebna oprema<\/h3><p>Potreban je kalup sa otvorom od 20 cm, dublja posuda za vodeno kupatilo, sitno sito, \u010dinija ili blender sa niskom brzinom, kuhinjski termometar po mogu\u0107nosti i tanjir sa obodom za karamel.<\/p><h3>Alergeni i bezbednost<\/h3><p>Alergeni: mleko i jaja. Desert mora ostati rashla\u0111en; jaja su termi\u010dki bezbedna kada sredina dostigne pribli\u017eno 80\u201382 \u00b0C.<\/p><\/div>\n  <div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Pribli\u017ene nutritivne vrednosti<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>265 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>43 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>8 g<\/dd><\/div><div><dt>Masti<\/dt><dd>7 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>0 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>150 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>1 par\u010de, pribli\u017eno 130 g.<\/b> Pribli\u017ena procena po porciji na osnovu standardnih nutritivnih vrednosti; stvarni rezultat zavisi od brendova, obrade i veli\u010dine porcije.<\/p><\/div>\n  <div class=\"gj-close\"><p class=\"gj-serif\">\u010cist presek, tih karamel i dovoljno vremena.<\/p><p>Kada se puding pe\u010de blago i hladi do kraja, jednostavni sastojci ostaju jasno prepoznatljivi, a svaka porcija zadr\u017eava oblik i meko\u0107u.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-pudim-de-leite\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pudim de Leite angolski kremasti puding sa tamnim karamelom\",\n  \"description\": \"Pudim de Leite od kondenzovanog i punomasnog mleka, jaja i karamela, pe\u010den polako u vodenom kupatilu i ohla\u0111en do urednog, svilenkastog preseka.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pudim-de-Leite-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pudim-de-Leite-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Pudim-de-Leite-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Angolska\",\n  \"recipeCategory\": \"Kremasti desert\",\n  \"cookingMethod\": \"Pe\u010denje u vodenom kupatilu\",\n  \"keywords\": \"Pudim de Leite recept, puding od kondenzovanog mleka, karamel puding u vodenom kupatilu, angolski mle\u010dni desert\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT1H20M\",\n  \"totalTime\": \"PT5H45M\",\n  \"recipeYield\": \"10 par\u010dadi\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"265 kcal\",\n    \"carbohydrateContent\": \"43 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"7 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"150 mg\",\n    \"servingSize\": \"1 par\u010de, pribli\u017eno 130 g\"\n  },\n  \"recipeIngredient\": [\n    \"180 g kristal \u0161e\u0107era\",\n    \"60 ml vru\u0107e vode\",\n    \"1,5 l vru\u0107e vode\",\n    \"397 g zasla\u0111enog kondenzovanog mleka\",\n    \"600 ml punomasnog mleka\",\n    \"4 velika jaja\",\n    \"1 g fine soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Karamel i smesa\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Skuvajte karamel\",\n          \"text\": \"Stavite \u0161e\u0107er u suv \u0161iri tiganj i zagrevajte na srednjoj vatri 6\u20138 minuta, bez sna\u017enog me\u0161anja, dok ne postane tamno\u0107ilibaran. 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