Pudim de Leite

Pudim de Leite

Brazilian Crème Caramel, or Pudim de Leite is a benchmark of Brazilian sweets. Almost every cuisine has its version of flan, but what makes the Brazilian version so special is the use of sweetened condensed milk, lending a smooth silky and velvety texture to the dish. Another difference is that this recipe is prepared in a blender or food processor.

In the original Brazilian recipe, only milk is used, but in my adaptation of the Pudim de Leite, I add a bit of heavy cream and extra yolks to expand upon this velvety texture that I like so much.

You can prepare the dessert up to 5 days ahead of time and only invert it the day you are serving.

Watch a video of this recipe here.

Pudim de Leite
Photo by Rodolfo Sanches

Pudim de Leite

This recipe is featured in my cookbook The Brazilian Kitchen.

Serves 6 to 8

 

For the Caramel:

¾ cup sugar

3 tablespoons water

 

For the Pudim:

One 14oz can sweetened condensed milk

1 2/3 cup whole milk

½ cup heavy cream

3 large eggs

2 egg yolks

1 teaspoon vanilla extract

 

Equipment:

One tube cake pan (or angel cake pan) 8 X 3.5-inches (or 4 individual ramekins)

Place the sugar and water in a clean heavy-bottomed saucepan. Cook the sugar over high heat without stirring, until it turns into an amber-colored caramel, about 5 minutes.

Pour the caramel into the cake mold and swirl it around making sure the caramel evenly covers the whole bottom of the pan. You don’t want to have any concentrated lumps of caramel in any part of the pan. Be advised that the caramel will continue to cook once it’s off the heat, so work fast.  Set the pan aside.

Pre-heat the oven to 350˚F.

Mix all the ingredients for the flan in a blender or a food processor until smooth. Carefully and slowly pour it into the prepared caramel pan. Transfer the caramel pan to a large roasting pan and fill it with warm water so that it comes half ways up the sides of the pan. Carefully transfer the roasting pan to the center of the oven and bake until the custard is set, about 45 to 55 minutes.

Remove the roasting pan from the oven. Transfer the custard pan to a wire rack. Let it cool at room temperature then refrigerate for at least 4 hours. It’s important to invert the flan only when it is chilled completely, otherwise, it might break.

When ready to serve, run a smooth knife around the inside of the cake pan. Place a large-rimmed serving platter on top of the cake pan, and holding the pans together with both hands, quickly invert the flan onto the platter. Hold the pans so for at least 1 minute to make sure all the juices of the caramel fall onto the platter.

 

 

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