Pudim de Leite Condensado

🧂 Ingredients

• 1 cup Granulated sugar(for caramel sauce)
• 2 tablespoons Water(optional, for caramel sauce to prevent crystallization)
• 1 can (14 oz / 400g) Sweetened condensed milk(full fat recommended)
• 400 ml Whole milk(or use the empty condensed milk can to measure)
• 4 Large eggs(at room temperature)
• 1 teaspoon Vanilla extract(optional, for added flavor)

👨‍🍳 Instructions

1. 1

   Prepare the caramel: In a medium saucepan or a heatproof mold (like a bundt pan), combine the sugar and optional water. Heat over medium heat, swirling the pan occasionally, until the sugar melts and turns a deep amber color. Be careful not to burn it, as it will become bitter. Immediately and carefully pour the hot caramel into your chosen pudding mold, tilting the mold to coat the bottom and sides evenly. Set aside to cool and harden.

   ⏱️ 10-15 minutes
2. 2

   Make the custard base: In a blender, combine the sweetened condensed milk, whole milk, eggs, and optional vanilla extract. Blend on medium speed for about 1-2 minutes until the mixture is smooth and well combined. Avoid over-blending, which can incorporate too much air and create bubbles in the finished pudim.

   ⏱️ 5 minutes
3. 3

   Assemble and bake: Carefully pour the blended custard mixture into the caramel-lined mold. Cover the mold tightly with aluminum foil, ensuring a good seal to prevent water from entering. Place the covered mold into a larger baking pan. Pour hot water into the larger pan to create a water bath (bain-marie), ensuring the water comes about halfway up the sides of the pudding mold. Bake in a preheated oven at 160°C (320°F) for approximately 1 hour to 1 hour and 15 minutes, or until the pudim is set. It should jiggle slightly in the center but not be liquid.

   ⏱️ 1 hour 15 minutes
4. 4

   Cool and chill: Carefully remove the pudding mold from the water bath. Let it cool completely at room temperature for about 1 hour. Once cooled, cover the mold (if not already covered) and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and firm up. This chilling time is crucial for the texture and for easy unmolding.

   ⏱️ 4+ hours chilling
5. 5

   Unmold and serve: To unmold, run a thin knife or spatula around the edges of the pudim to loosen it. Place a serving plate with a rim (to catch the caramel sauce) over the mold. Quickly and confidently invert the mold onto the plate. The pudim should slide out, coated in the caramel sauce. If it doesn't release immediately, gently tap the bottom of the mold or briefly warm the sides with a warm, damp cloth.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Using a water bath (bain-marie) ensures even cooking and prevents the pudim from cracking or becoming rubbery.
• ✓Chilling the pudim thoroughly is essential for it to firm up properly and for the caramel sauce to develop its characteristic syrupy consistency.
• ✓The sweetness and creaminess come from the condensed milk, a key ingredient in Brazilian desserts.
• ✓For a smoother texture, you can strain the custard mixture before pouring it into the mold.

🔄 Variations

• Add shredded coconut to the custard mixture for a 'Pudim de Coco'.
• Dissolve 1-2 teaspoons of instant coffee in the milk before blending for a 'Pudim de Café'.

🥗 Nutrition

Per serving