Pudim de Leite
By Groceree
Also known as Pudim · Brazilian Condensed Milk Flan
Condensed milk, whole milk and eggs blended and baked in a caramel-lined ring mould in a water bath, then turned out into a dense, glossy custard with small holes. Brazil’s birthday and Sunday dessert.
Last updated
- Servings
- 8 servings
- Prep
- 15 min
- Cook
- 1 h
- Total
- 7 h 45 min
Ingredients
caster sugar200 g
water60 ml
condensed milk397 g
whole milk400 ml
eggs3
vanilla extract (optional)1 tsp
Instructions
- 01
Heat the oven to 170°C. Heat the with the , without stirring, until it becomes a dark amber caramel.
- 02
Pour into a 22 cm ring mould and swirl to coat the base and sides.
- 03
Blend the , , and for 1 minute.
- 04
Pour into the mould and cover tightly with foil.
- 05
Stand the mould in a roasting tin with hot water halfway up and bake for 50 to 60 minutes, until set and a skewer pushed into the custard comes out clean; it should only tremble slightly when the tin is nudged.
- 06
Cool for 30 minutes, then chill for at least 6 hours. Run a knife around the edges and turn out onto a deep plate.
Notes
- Blending gives the small holes Brazilians expect; for a smooth pudim, whisk by hand and strain.
- Chill it well — the caramel melts into sauce while it rests.
- Measuring the milk in the empty condensed milk tin is the traditional way: one and a third tinfuls (the tin holds about 300 ml) gives the 400 ml.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 10 g
- Carbs
- 52 g
- Fat
- 10 g
Estimated from the ingredients.
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