Pudim de Leite Condensado

• Prep time: 15 minutes

• Cook time: 1 hour

• Total time: 5 hours 15 minutes (includes cooling and chilling)

• Servings: 8 slices

• Country of Origin: Brazil

Description

Pudim de Leite Condensado is a velvety, ultra-smooth Brazilian flan coated in a golden caramel sauce. It is a staple centerpiece at Sunday family gatherings across Brazil, known for its delicate texture and rich sweetness.

Presentation

Unmold the flan onto a high-rimmed serving platter so the liquid caramel sauce cascades over the top and collects around the base. Slice into neat wedges and serve chilled.

Ingredients

Caramel:

• 1 cup granulated sugar

• 1/3 cup hot water

Pudding:

• 1 can (14 oz / 397 g) sweetened condensed milk

• 1 1/2 cups whole milk (use the empty condensed milk can to measure equal volume)

• 3 large eggs

• 1 tsp vanilla extract (optional)

Directions

• Place the sugar in a heavy saucepan over medium heat, stirring occasionally until completely melted and golden amber in color.

• Carefully add the hot water (it will bubble vigorously) and stir over low heat until the caramel smooths out into a liquid syrup.

• Pour the hot caramel immediately into a 9-inch tube flan pan or bundt mold, swirling to coat the bottom and sides; set aside to cool and harden.

• Preheat your oven to 350°F (175°C).

• In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract; blend on low speed for 1 minute until completely smooth and homogeneous.

• Strain the mixture through a fine-mesh sieve directly into the caramel-coated mold to remove any air bubbles or stray egg white strands.

• Cover the mold tightly with aluminum foil and place it inside a large, deep roasting pan.

• Pour boiling water into the roasting pan until it reaches halfway up the sides of the flan mold to create a hot water bath (banho-maria).

• Bake for 50 to 60 minutes, or until the center is set but still slightly jiggles when gently shaken.

• Remove the mold from the water bath, let it cool completely to room temperature, and refrigerate for at least 4 hours (preferably overnight).

• Run a thin knife around the inner and outer edges, place a rimmed platter upside down over the mold, and invert firmly to release the pudim and caramel sauce.

Optional Variations

• Coconut Pudim: Replace half of the whole milk with full-fat coconut milk for a tropical twist.

• Coffee Pudim: Add 1 tablespoon of instant espresso powder to the blender mixture for a rich coffee flavour profile.

Cooking Tips

• Blending on low speed and straining the liquid through a fine sieve ensures a silky, bubble-free texture.

• Never try to unmold the pudim while warm, as it will break apart. Cold temperature stabilizes the structure.

Nutrition Facts (Per Serving)

• Calories: 260 kcal

• Carbohydrates: 44 g

• Protein: 6 g

• Fat: 6.5 g

• Saturated Fat: 3.8 g

• Sodium: 95 mg