Brazilian
👍 Beginner Friendly
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BrazilianDessert
Recipe Story
origins & traditionsPudim de Leite Condensado is the crown jewel of Brazilian desserts, adored for its creamy texture and sweet caramel flavor. This traditional custard dessert combines condensed milk, whole milk, and eggs into a velvety smooth pudding that is baked in a water bath until perfectly set. The caramelized sugar forms a beautiful amber sauce that cascades down the sides when unmolded, creating an impressive presentation. Originally brought to Brazil by Portuguese colonizers, this recipe has been adapted over generations to become a uniquely Brazilian treat. The condensed milk gives it an ultra-creamy consistency that melts in your mouth, while the caramel adds a sophisticated bittersweet contrast. Perfect for any occasion from casual Sunday dinners to elegant celebrations, this pudim represents the warmth and sweetness of Brazilian hospitality. The simplicity of the ingredients belies the impressive result, making it a favorite among home cooks and professional chefs alike.
Instructions
step by step0/11 done
Preheat your oven to 350°F (175°C).
Start by making the caramel: In a small saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns golden amber, about 8-10 minutes.
Immediately pour the caramel into a bundt pan, tilting to coat the bottom and sides evenly. Work quickly as the caramel hardens fast. Set aside to cool.
In a blender, combine the condensed milk, whole milk, eggs, and vanilla extract. Blend on high speed for 2-3 minutes until completely smooth and well incorporated.
Pour the custard mixture through a fine-mesh strainer into the caramel-coated bundt pan to remove any air bubbles or egg strands.
Prepare a water bath by placing the bundt pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the bundt pan.
Carefully transfer to the preheated oven and bake for 55-60 minutes, or until the pudim is set but still slightly jiggly in the center.
Remove from the water bath and let cool to room temperature on a wire rack, about 1 hour.
Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
To unmold, run a knife around the edges of the pan. Place a serving plate on top and quickly invert. The caramel sauce will flow over the pudim.
Slice and serve chilled, spooning extra caramel sauce over each portion.
Pudim de Leite Condensado
4.4 (57)
A silky smooth Brazilian flan made with condensed milk and topped with a rich golden caramel sauce. This beloved dessert is a staple at family gatherings and celebrations throughout Brazil.
medium
1h 20m
8 servings
Ingredients
0 of 5 checked
Custard Base
- 2 cups milk, whole milk at room temperature
- 5 pieces eggs, at room temperature
- 1 teaspoons vanilla-extract
- 14 tablespoons honey, used as condensed milk substitute measurement
Preparation
- 1 tablespoons butter, for greasing pan
Chef Tips
expert advice•For the smoothest texture, make sure all ingredients are at room temperature before blending.
•The water bath (banho-maria) is essential - it prevents the edges from overcooking while the center sets properly.
•Watch the caramel carefully as it can burn quickly; remove from heat as soon as it reaches a golden amber color.
•If the caramel hardens before you finish coating the pan, briefly return it to low heat.
•Some Brazilian cooks add a tablespoon of cream cheese to the mixture for extra richness.
•For a lighter version, you can substitute half the condensed milk with evaporated milk, though the texture will be slightly less creamy.
•The pudim tastes even better the day after making it, as the flavors meld together.
•You can test doneness by inserting a toothpick near the edge - it should come out clean while the center remains slightly soft.
•For individual servings, use ramekins and reduce baking time to 35-40 minutes.
