Pudim de Leite

Name: Pudim de Leite
Cook time: 350 min
Total time: 350 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 200g Granulated Sugar; 80ml Water; 395g Sweetened Condensed Milk, 1 can; 395ml Whole Milk; 3 large Eggs

Pudim de Leite is a silky, caramel-topped Brazilian milk pudding with a delicate custard texture and a glossy, bittersweet caramel sauce. Smooth and comforting, it’s an elegant yet simple dessert that shines chilled and makes a lovely finish to any meal.

Pudim de Leite is a silky, caramel-topped Brazilian milk pudding with a delicate custard texture and a glossy, bittersweet caramel... Show more

Traditional Brazilian Recipe

Health Grade

E+ · Indulgent

Rating

4.4

Time

5 hrs30 min

Price

0,20 €

Calories

317 kcal

vegetarian

low calorie

easy

gluten free

Method

Cook the caramel

In a small saucepan, combine the Granulated Sugar and Water. Cook over medium heat, stirring only until the sugar dissolves, then stop stirring and swirl the pan gently until the syrup turns a deep amber color. Pour the caramel straight into your mold and tilt it quickly so the bottom is coated before it hardens.

Preheat the oven

Heat the oven to 325° F. Set a larger roasting pan nearby for the water bath so you can move quickly once the custard is ready.

Blend the custard

In a blender, combine the Sweetened Condensed Milk, Whole Milk, and Eggs. Blend just until the mixture is completely smooth and uniform, with no streaks of egg visible; overblending can add too much air and make the finished pudim less silky.

Bake in a bath

Pour the custard over the set caramel in the mold. Place the mold inside the roasting pan and add hot water to come halfway up the sides of the mold. Bake for 60 minutes at 325° F until the edges are set and the center still has a gentle wobble.

Chill the pudim

Remove the mold from the water bath and let it cool on a rack for 30 minutes. Refrigerate for 4 hours until the pudim is fully cold and firm enough to unmold cleanly.

Unmold and serve

Run a thin knife around the edge if needed, invert the mold onto a serving plate, and lift it away in one steady motion. Let the caramel flow over the top, then slice and serve the pudim chilled.