Pudim de leite condensado
Condensed milk flan
Brazilian condensed milk flan with dark caramel, baked in a ring tin (plus chilling time)
Pudim de leite condensado is the dessert of Brazilian Sunday lunch, served in every home and por-quilo restaurant from north to south. It's richer and denser than a French crème caramel: condensed milk, milk and eggs baked in a water bath in a ring tin, then turned out under a glossy layer of dark caramel. Chef's tip: bake it gently in a water bath and keep the water just below a simmer. Too much heat makes the bubbles that leave the pudim full of little holes; Brazilians prize a smooth, silky pudim lisinho.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the caramel
- 5 ½ oz granulated sugar
- 3 ½ tbsp water
For the pudim
- 14 oz sweetened condensed milk1 tin
- 1 ¾ cups whole milkabout 1 condensed-milk tin
- 3 eggs
- 1 tsp vanilla extract (optional)
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What you'll need
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Method
0/7 doneStep 1: Heat the oven to 350°F (300°F fan). Have ready a 20–22 cm ring tin (or a 1.5 litre round tin) and a roasting tin it fits in.
Step 2: For the caramel, heat the 5 ½ oz granulated sugar and 3 ½ tbsp water in a small pan over a medium heat, swirling (not stirring) until it dissolves. Boil until it turns a deep amber, like dark honey, about 6–8 minutes. Pale caramel tastes only sweet; take it to the edge of bitter for the real flavour.
8 minStep 3: Pour it straight into the tin and quickly tilt to coat the base and some of the sides. Careful, it's extremely hot. It will set hard; that's fine, it melts again in the oven.
Step 4: Blend the 14 oz sweetened condensed milk, 1 ¾ cups whole milk, 3 eggs and 1 tsp vanilla extract for just 20–30 seconds, until smooth. Blending longer whips in air and gives holes. Strain through a sieve into the tin.
Step 5: Cover the tin with foil, set it in the roasting tin and pour in hot (not boiling) water to come halfway up the sides. Bake for 50–60 minutes, until set at the edges with a slight wobble in the middle, and a knife pushed in halfway comes out clean.
60 minStep 6: Lift out of the water and cool to room temperature, then chill for at least 6 hours, ideally overnight. A properly chilled pudim slices cleanly and turns out in one piece.
360 minStep 7: To serve, run a thin knife around the edges and dip the base in hot water for 30 seconds. Put a deep plate on top, turn over in one quick move and lift off the tin. The caramel will pour down the sides.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 53 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pudim de leite condensado take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of sweetened condensed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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