Pudim de Leite
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.
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
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.
Nutrition
Nutrition Facts
Pudim de Leite
Amount per Serving
Calories
330
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
118
mg
39
%
Sodium
126
mg
5
%
Potassium
324
mg
9
%
Carbohydrates
54
g
18
%
Sugar
54
g
60
%
Protein
9
g
18
%
Vitamin A
378
IU
8
%
Vitamin C
1
mg
1
%
Calcium
240
mg
24
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
