Pudim de Leite is a traditional Brazilian flan made with a silky custard of condensed milk, eggs, and milk baked over a rich caramel sauce.
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Unlike classic flan, which is typically made with eggs and regular milk or cream and is less sweet and more delicate, Pudim de Leite is richer, sweeter, and denser because it uses condensed milk.
This Pudim de Leite recipe is not only easy to make but also incredibly delicious, yielding a light, delicate, melt-in-your-mouth custard with the creamy texture expected from Brazilian flan.
The method is simple, reliable, and ideal for anyone looking for an authentic, smooth, and irresistible Brazilian dessert.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Granulated sugar: Creates the caramel base, giving the pudim its rich flavor and glossy sauce.
- Water: Helps dissolve the caramel and gives it the right pourable consistency.
- Eggs: Act as the natural thickener, giving the custard its structure and smooth, firm texture.
- Condensed milk: Adds sweetness, richness, and the signature creamy density of Brazilian pudim.
- Whole milk: Lightens the custard and balances its sweetness, creating a silky, delicate texture.
How to Make Pudim de Leite
Note: Full instructions are provided in the recipe card below.
- Place the sugar into a saucepan. Turn the heat to high just to warm the pan, then reduce to medium heat. Stir constantly until the sugar melts and turns a golden caramel.
- Slowly add the water a little at a time, stirring quickly after each addition. Continue cooking until the caramel becomes smooth and slightly thickened, about 8-10 minutes.
- Pour the caramel into a 20 cm (8-inch) tube pan. Tilt the pan to coat the bottom and sides. Refrigerate while preparing the pudding.
- Blend the pudding: In a blender, combine the eggs, vanilla, condensed milk, and whole milk. Blend for about 5 minutes until smooth.
- Pour the custard mixture into the caramel-coated pan through the center opening.
- Cover the pan tightly with aluminum foil or an oven-safe lid.
- Place the pudding pan inside a larger baking pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the pudding pan. Add a splash of vinegar or lemon juice to prevent staining.
- Bake in a preheated oven at 250°C (480°F) for 1 hour. For electric ovens, use only the bottom heating element and place the pudding on the lowest rack.
- Remove from the oven, take the pan out of the water bath, and let the pudding cool completely. Refrigerate for at least 4 hours or until fully chilled.
- Unmold: Run a knife around the edge if needed. Place a plate over the pan and invert to release the pudding and caramel. Slice and serve chilled.
Hint: If you're using an aluminum or stainless-steel pan for the water bath, add a small splash of vinegar or lemon juice to the hot water. This helps prevent the pan from darkening or staining during baking.
Storage, Make Ahead, & Freezing
Storage: Store the pudim tightly covered in the refrigerator for up to 4 days. Keep it chilled until serving and spoon extra caramel over each slice as needed.
Make Ahead: Prepare the pudim one day in advance and refrigerate until fully set. It unmolds more easily, and the flavor improves overnight.
Freezing: Not recommended, as freezing affects the custard's smooth texture and can cause the caramel to separate.
Camila's Tips & Variations
- Add vinegar to the water bath: If using an aluminum pan, add a splash of vinegar or lemon juice to the hot water to prevent the pan from darkening.
- Blend long enough: Blend the custard for the full 5 minutes to ensure a smooth, even-textured pudim.
- Don't rush the caramel: Add the water slowly-just a few drops at a time-to prevent the caramel from seizing.
- Chill before unmolding: Refrigerate the pudim until fully cold so it releases cleanly and holds its shape.
- Use whole milk: Whole milk keeps the custard soft and delicate without making it too dense.
- Flavor variation: Add vanilla extract or replace a small portion of the milk with coconut milk for a subtle twist.
Frequently Asked Questions
Why did my pudim crack?
Cracks happen when the oven temperature is too high or the water bath is too shallow. Always bake in a proper bain-marie and keep the heat gentle.
Why is my pudim full of bubbles?
Over-blending or baking at too high a temperature can create air bubbles. Blend just until smooth and bake on the lower rack.
Can I use low-fat milk?
You can, but whole milk gives the pudim a creamier, more traditional texture.
How do I know when the pudim is done?
The center should look set but still slightly jiggly, and a knife inserted should come out clean. The pudim will firm up completely as it cools.
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Recipe
Pudim de Leite
Equipment
- 20 cm (8-inch) tube pan
- Large baking pan (for water bath)
- Aluminum foil or oven-safe lid
- Oven
- Plate for unmolding
Ingredients
For the Sauce:
- 185 g granulated sugar
- 110 ml water
For the Pudim:
- 4 large eggs
- 397 g (1 can) condensed milk
- 530 ml whole milk
- 1 tablespoon vanilla extract , optional
Instructions
- Make the caramel: Place the sugar into a saucepan. Turn the heat to high just to warm the pan, then reduce to medium heat. Stir constantly until the sugar melts and turns a golden caramel.
- Slowly add the water a little at a time, stirring quickly after each addition. Continue cooking until the caramel becomes smooth and slightly thickened, about 8-10 minutes.
- Pour the caramel into a 20 cm (8-inch) tube pan. Tilt the pan to coat the bottom and sides. Refrigerate while preparing the pudding.
- Blend the pudding: In a blender, combine the eggs, condensed milk, vanilla, and whole milk. Blend for about 5 minutes until smooth.
- Pour the custard mixture into the caramel-coated pan through the center opening.
- Cover the pan tightly with aluminum foil or an oven-safe lid.
- Prepare a water bath: Place the pudding pan inside a larger baking pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the pudding pan. Add a splash of vinegar or lemon juice to prevent staining.
- Bake in a preheated oven at 250°C (480°F) for 1 hour. For electric ovens, use only the bottom heating element and place the pudding on the lowest rack.
- Remove from the oven, take the pan out of the water bath, and let the pudding cool completely. Refrigerate for at least 4 hours or until fully chilled.
- Unmold: Run a knife around the edge if needed. Place a plate over the pan and invert to release the pudding and caramel. Slice and serve chilled.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
