Brazilian condensed milk flan with caramel sauce — silky, eggy, and endlessly popular, this beloved family dessert is easier than it looks.
Pudim de Leite is Brazil's most iconic dessert — a silky, creamy flan made from sweetened condensed milk, regular milk, and eggs, baked in a caramel-lined pan. When unmolded, the amber caramel cascades over the snow-white pudim. It's the dessert at every Brazilian birthday party, family lunch, and holiday celebration. Each grandmother claims hers is the best.
Serves 8
Combine sugar and water in heavy saucepan. Cook over medium heat without stirring (swirl pan) until deep amber color, 8-10 minutes. Watch carefully — it goes from amber to burnt fast.
Immediately pour caramel into 22cm round pudding mold or angel food pan. Carefully tilt to coat bottom and sides. Caramel will harden quickly. Let cool.
Blend condensed milk, milk, eggs, and vanilla in blender for 1 minute until smooth and slightly frothy. Strain through fine sieve to remove any egg bits.
Pour custard into prepared caramel-lined pan.
Place mold in larger baking dish. Pour boiling water into outer dish to come halfway up the mold.
Cover mold with foil. Bake at 180°C for 75 minutes. Pudim is done when set but still slightly jiggly in center. Knife inserted 2cm from edge should come out clean.
Carefully remove from water bath. Cool to room temperature, then refrigerate at least 4 hours (overnight ideal).
Run thin knife around edges. Place serving plate (with rim) over mold. Holding firmly, flip in one swift motion. Tap mold to release. Caramel sauce will pool around pudim.
Slice and serve cold with caramel sauce spooned over.
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Don't whip eggs vigorously — too many bubbles ruin smooth texture.
Strain custard for silkiest texture.
Coconut pudim: replace milk with coconut milk.
Coffee pudim: dissolve 2 tsp instant coffee in milk.
Refrigerate up to 4 days, covered. Tastes even better the next day.
Pudim de Leite arrived with Portuguese colonizers but became distinctly Brazilian when condensed milk became widely available in 20th century.
Custard was overheated or oven temp too high. Use water bath and 180°C maximum, and don't overcook.
Yes — whisk the condensed milk, milk, eggs, and vanilla by hand until fully smooth, then strain through a fine sieve before pouring. The blender just makes it faster and frothier; straining is what really removes lumps and stray egg strands, so don't skip that step either way.
The caramel sets almost instantly once it hits the cool mold, which is normal — it will dissolve back into a sauce as the pudim bakes and chills. Just make sure you tilt the mold to coat the sides right after pouring, before it firms up too much to spread.
Per serving (150g / 5.3 oz) · 8 servings total
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