Overview

Pudim de leite condensado is Brazil’s classic caramel flan: a silky, sweet custard made with sweetened condensed milk and topped with a glossy caramel sauce. It’s simple, elegant, and best served well chilled.

Yield & Time

Serves: 8

Prep time: 20 minutes

Bake time: 50–60 minutes (bain-marie)

Chill time: 4 hours or overnight

Ingredients

For the caramel:

• 1 cup (200 g) granulated sugar

• 3–4 tablespoons water

For the pudim:

• 1 can (395 g) sweetened condensed milk

• 1 can (use the empty condensed milk can to measure) of whole milk (about 360–400 ml)

• 3 large eggs, at room temperature

• 1 teaspoon vanilla extract (optional)

• Pinch of fine salt

Equipment

• 1 flan mold or round bundt pan (about 8–9 inch / 20–22 cm)

• Saucepan for caramel

• Blender or whisk

• Large roasting pan for bain-marie

• Aluminum foil

Method

Step 1 — Make the caramel: In a medium saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves, then let it simmer without stirring. Swirl the pan occasionally until the syrup turns a deep amber color. Remove from heat and carefully pour the caramel into the flan mold, tilting the mold so the caramel coats the bottom and slightly up the sides. Be cautious — sugar is extremely hot.

Step 2 — Preheat the oven: Preheat your oven to 180°C (350°F). Prepare a large roasting pan for the bain-marie and have hot water ready.

Step 3 — Make the custard: In a blender, combine the sweetened condensed milk, whole milk, eggs, vanilla (if using), and a pinch of salt. Blend until homogeneous (about 20–30 seconds). If you prefer, whisk vigorously by hand until smooth.

Step 4 — Assemble for baking: Pour the custard mixture gently over the set caramel in the mold. Place the mold into the large roasting pan and pour enough hot water into the roasting pan to come about halfway up the sides of the mold. Cover the mold loosely with aluminum foil to prevent excessive browning.

Step 5 — Bake in bain-marie: Bake on the middle rack for 50–60 minutes. The pudim is done when the edges are set and the center still has a slight wobble. A skewer inserted near the center should come out mostly clean with a few moist crumbs.

Step 6 — Cool and chill: Remove the mold from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and allow flavors to meld.

Step 7 — Unmold and serve: To unmold, run a thin knife around the edge of the mold. Place a serving plate over the mold and carefully invert. If the pudim sticks, briefly warm the bottom of the mold over hot water to loosen the caramel. Slice and serve chilled — the caramel will flow over the custard.

Tips & Notes

• Use room-temperature eggs for a smoother custard and to avoid curdling when blending with the cold milk.

• Do not overcook: the center should remain slightly wobbly when removed from the oven — it will firm as it cools.

• If you prefer a less-sweet caramel, reduce the sugar slightly or let the caramel cook a touch longer for more complex flavor (watch closely to avoid burning).

• For a silkier texture, strain the blended custard through a fine sieve before pouring into the mold to remove bubbles or chalaza bits.

Variations

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

• Coffee Pudim: Dissolve 1–2 teaspoons instant espresso in the milk before blending for a mild coffee flavor.

• Cheese Pudim (Pudim de Leite com Queijo): Add 100 g cream cheese or ricotta to the custard and blend until smooth for a denser, cheesecake-like pudim.

Storage

Keep refrigerated, covered, for up to 4 days. Pudim does not freeze well because the texture changes after thawing.

Serving Suggestions

Serve chilled with a small dollop of lightly whipped cream or fresh berries for contrast, or enjoy it plain to appreciate the classic caramel-custard balance.