Brazilian Pudim de Leite (Condensed Milk Flan)
Pudim de leite is a Brazilian crème caramel made from just three ingredients: condensed milk, milk and eggs, all blitzed in a blender. It bakes in a water bath for a smooth set, and the caramel is made directly in the tin before pouring.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Calories
- 290
The difference between Brazilian pudim and French crème caramel is that the Brazilian version uses sweetened condensed milk in place of sugar and cream — which gives it a denser texture and a deeper flavour. It is the dessert of New Year and Christmas in Brazil.
Method
-
1
Make the caramel
Heat the sugar and water in a pan over medium heat without stirring until it turns deep amber. Stirring crystallises the sugar.
⏱ 8 min -
2
Coat the tin
Pour the caramel straight into a ring tin and swirl quickly to coat the base and sides. It sets within seconds, so work fast.
⏱ 2 min -
3
Blend
Blitz the condensed milk, milk, eggs, vanilla and salt in a blender for one minute only. Over-blending incorporates air and leaves bubbles in the set.
⏱ 2 min -
4
Strain
Pour the mixture through a fine sieve into the tin. Straining catches any strands of egg and guarantees a completely smooth texture.
⏱ 3 min -
5
Set up the water bath
Place the tin inside a larger roasting dish and fill it with hot water to halfway up the side of the tin. This distributes the heat and prevents cracking.
⏱ 5 min -
6
Bake
Cover the tin with foil and bake at 180°C for one hour. Test with a knife — it should come out clean with the centre still wobbling slightly.
⏱ 60 min -
7
Chill
Cool completely, then refrigerate for at least six hours. Turn it out onto a rimmed plate, because the caramel will pool around it.
⏱ 360 min
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Tips that actually matter
- Never stir the sugar as it caramelises — swirl the pan instead of using a spoon.
- The six-hour chill is not optional: a warm pudim collapses when you turn it out.
- Use a tin with a high rim and a plate with one too, because there is a lot of loose caramel.
- No ring tin? Any tin works, but the baking time changes with the depth.
People also ask
Why does my pudim have bubbles?
You blended it too long. One minute is enough, and straining before pouring removes the larger bubbles.
The caramel set hard in the base — is that wrong?
Perfectly normal during baking, and it dissolves with the moisture in the fridge. If it stays hard, sit the tin in hot water for two minutes before turning out.
Can I skip the water bath?
You can, but the texture will be coarser and it may crack. The water bath distributes the heat evenly, and that is what gives the smoothness.
How long does it keep?
Three days covered in the fridge — and it genuinely tastes better on the second day.
Cook mode
Brazilian Pudim de Leite (Condensed Milk Flan)
-
1
Make the caramel
Heat the sugar and water in a pan over medium heat without stirring until it turns deep amber. Stirring crystallises the sugar.
-
2
Coat the tin
Pour the caramel straight into a ring tin and swirl quickly to coat the base and sides. It sets within seconds, so work fast.
-
3
Blend
Blitz the condensed milk, milk, eggs, vanilla and salt in a blender for one minute only. Over-blending incorporates air and leaves bubbles in the set.
-
4
Strain
Pour the mixture through a fine sieve into the tin. Straining catches any strands of egg and guarantees a completely smooth texture.
-
5
Set up the water bath
Place the tin inside a larger roasting dish and fill it with hot water to halfway up the side of the tin. This distributes the heat and prevents cracking.
-
6
Bake
Cover the tin with foil and bake at 180°C for one hour. Test with a knife — it should come out clean with the centre still wobbling slightly.
-
7
Chill
Cool completely, then refrigerate for at least six hours. Turn it out onto a rimmed plate, because the caramel will pool around it.
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