Pudim de Leite

About This Recipe

Pudim de Leite is the dessert of Cape Verdean celebrations. A smooth, barely-set custard of eggs, milk, and sugar sits atop a pool of dark, bitter caramel, creating one of the great contrasts in the dessert world. Portuguese in origin, it has become deeply embedded in Cape Verdean festive culture.

Ingredients

Serves 6

• 150 gwhite sugar (for caramel)
• 4 largeeggs
• 500 mlfull-cream milk
• 100 gwhite sugar (for custard)
• 1 tspvanilla extract

Instructions

1. 1

   Make the caramel

   Heat 150 g sugar in a small saucepan over medium heat without stirring until it melts to a deep amber caramel. Immediately pour into a 20 cm round cake tin, tilting to coat the base. Leave to set.

2. 2

   Make the custard

   Whisk eggs with 100 g sugar and vanilla until smooth. Warm milk until steaming (do not boil), then slowly whisk it into the egg mixture. Strain through a fine sieve.

3. 3

   Bake in a water bath

   Pour custard into the caramel-lined tin. Set in a roasting pan filled with 2 cm hot water. Bake at 160 °C for 45–50 minutes until just set — it should wobble like jelly in the centre.

4. 4

   Cool and unmould

   Cool to room temperature, then refrigerate at least 4 hours. Run a knife around the edge, place a serving plate on top, and flip confidently to unmould.

Variations

• •

  Add a cinnamon stick to the warm milk for a fragrant infusion.

• •

  Use condensed milk in place of sugar and regular milk for a richer, denser result.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate unmoulded or in the tin for up to 3 days.

Frequently Asked Questions