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Pudim de Leite

Serves 4 to 6 Dessert vegetarian, Desserts

Pudim de Leite

Pudim de Leite, cherished across Brazilian households, is a staple dessert that graces the table after family meals, especially on Sundays. This home-style version captures the essence of how Brazilian cooks lovingly prepare it—by feel and intuition, often at the heart of familial gatherings. It's a simple yet comforting dish that brings a sense of warmth and familiarity to any occasion.

Expect a silky, custard-like texture that melts in your mouth, perfectly balanced by the rich sweetness of condensed milk. The caramel coating adds a delightful, slightly bitter edge that complements the dessert's creamy body. Each spoonful offers a smooth, luscious experience, leaving a lingering note of sweetness that invites another taste.

Ingredients

  • 1 cansweetened condensed milk
  • 2 cansmilk
  • 3eggs
  • caramelfor the mold

Method

  1. Start by bringing the eggs to room temperature. This will help them blend more smoothly with the other ingredients, ensuring a creamy texture for your pudim. Crack 3 eggs into a large mixing bowl and set aside.
  2. Prepare the caramel for the mold. Use a small saucepan over medium heat to melt sugar until it turns a deep amber color, swirling the pan occasionally to ensure even cooking. Once the caramel is ready, carefully pour it into a bundt pan or a similar mold, tilting the pan to coat the bottom evenly. Allow the caramel to cool and harden while you prepare the pudim mixture.
  3. In the mixing bowl with the eggs, add 1 can of sweetened condensed milk. Use the same can to measure 2 cans of regular milk and pour them into the bowl. Whisk the mixture gently until fully combined, taking care not to introduce too much air, as this can create bubbles in the pudim.
  4. Pour the custard mixture over the hardened caramel in the mold. Place the mold inside a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold. This water bath, or 'banho-maria,' will ensure even cooking and prevent the pudim from cracking.
  5. Carefully transfer the baking dish to a preheated oven at 350°F (175°C). Bake the pudim until it is set but still slightly jiggly in the center, which usually takes about 50 to 60 minutes. The top should be lightly golden, and a knife inserted near the center should come out clean.
  6. Once baked, remove the pudim from the oven and let it cool to room temperature in the water bath. Then, refrigerate it for at least 4 hours or overnight to allow it to fully set and develop its flavors.
  7. To serve, run a knife around the edges of the mold to loosen the pudim. Place a serving plate over the mold and invert it quickly, allowing the pudim to release onto the plate with the caramel sauce cascading over it. Serve chilled, slicing into wedges to share with family and friends.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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