📝 About This Recipe
A crown jewel of Brazilian home cooking, this Pudim de Leite Condensado is a silky, velvety caramel custard that defines elegance in its simplest form. Unlike its European cousins, the Brazilian version relies on sweetened condensed milk to achieve a uniquely dense, creamy texture and a deeply nostalgic sweetness. Bathed in a shimmering amber caramel sauce, it is the quintessential Sunday family dessert across Brazil.
🥗 Ingredients
The Golden Caramel
- 1 cup Granulated white sugar (standard refined sugar works best)
- 1/2 cup Water (filtered)
- 1/2 teaspoon Lemon juice (prevents crystallization)
The Custard Base
- 28 ounces Sweetened condensed milk (two standard 14oz cans)
- 28 ounces Whole milk (use the empty condensed milk cans to measure for authenticity)
- 6 pieces Large eggs (at room temperature)
- 2 pieces Egg yolks (adds extra richness and color)
- 1 teaspoon Pure vanilla extract (optional, for a modern aromatic touch)
- 1 pinch Salt (to balance the sweetness)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and place a kettle of water on to boil for the bain-marie (water bath).
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2
In a heavy-bottomed saucepan over medium heat, combine the sugar, water, and lemon juice for the caramel. Stir just once to combine, then do not stir again.
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3
Cook the sugar mixture until it turns a deep, clear amber color (about 8-12 minutes). Watch closely as it can burn quickly at the end.
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4
Immediately pour the hot caramel into a 9 or 10-inch tube pan (fluted Bundt-style pan). Carefully swirl the pan to coat the bottom and about 2 inches up the sides. Set aside to harden.
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5
In a large blender, add the eggs and extra yolks. Blend on low speed for 1 minute to break them down without creating too many bubbles.
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6
Add the sweetened condensed milk, whole milk, vanilla extract, and a pinch of salt to the blender.
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7
Pulse the blender several times until the mixture is completely homogenous. Avoid high-speed blending, as air bubbles will create 'holes' in your pudim.
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8
Let the custard mixture rest in the blender for 5-10 minutes. This allows any air bubbles to rise to the surface and dissipate.
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9
Place the caramel-coated tube pan inside a larger roasting pan. Pour the custard mixture through a fine-mesh strainer into the tube pan to ensure a perfectly smooth texture.
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10
Cover the tube pan tightly with aluminum foil to prevent a skin from forming and to keep the top from browning.
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11
Place the roasting pan on the middle oven rack. Carefully pour the boiling water from the kettle into the roasting pan until it reaches halfway up the sides of the pudim pan.
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12
Bake for 1 hour to 1 hour 15 minutes. The pudim is done when the edges are set but the center still has a slight, gelatinous jiggle.
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13
Remove the pan from the water bath and let it cool to room temperature on a wire rack. Once cool, refrigerate for at least 6 hours, preferably overnight.
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14
To unmold, run a thin knife carefully around the outer and inner edges. Place a large rimmed serving plate over the pan and flip it quickly and confidently.
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15
Let the pan sit inverted for a minute so the caramel sauce can drizzle down over the sides before lifting the pan off.
💡 Chef's Tips
For a 'lisinho' (smooth) pudim, never use high speed on the blender and always strain the mixture. If you prefer 'furinhos' (little holes), blend on high speed for 3 minutes to incorporate air. Always use room temperature eggs to ensure the proteins bond smoothly with the fats in the milk. To easily unmold, you can briefly warm the bottom of the pan over a stove burner for 30 seconds to loosen the caramel. Do not skip the lemon juice in the caramel; it prevents the sugar from crystallizing and keeps the sauce fluid.
🍽️ Serving Suggestions
Serve chilled with a dollop of unsweetened whipped cream to cut through the richness. Pair with a strong Brazilian 'cafezinho' (black espresso) for the perfect afternoon treat. Garnish with fresh berries like raspberries or strawberries for a bright, acidic contrast. A sprinkle of toasted coconut flakes on top adds a lovely tropical texture. Serve alongside a small glass of aged Cachaça for a sophisticated adult dessert pairing.