- Prepare the Ingredients
Gather your ingredients: 1 cup sugar, 1/4 cup water, one 14 oz can sweetened condensed milk, 2 cups whole milk, 4 large eggs, and 1 tsp vanilla extract. Have a 9-inch round cake pan or flan mold, a large roasting pan for the water bath, a blender, and a fine-mesh sieve ready.
- Make the Caramel
In a heavy-bottomed saucepan over medium heat, combine the sugar and water. Swirl the pan occasionally but do not stir, until the sugar dissolves and turns a deep amber color, about 10-12 minutes. Immediately pour the hot caramel into your mold, swirling to coat the bottom evenly. Set aside to harden completely.
- Blend and Strain the Custard
In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla. Blend on high for about 1 minute until completely smooth and frothy. For the silkiest texture, pour the mixture through a fine-mesh sieve into a large measuring jug or bowl. This step is crucial for a bubble-free pudim.
- Bake in a Water Bath
Preheat your oven to 350°F. Place the caramel-coated mold inside the large roasting pan. Gently pour the strained custard into the mold. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the mold. Bake for 60-75 minutes, until the edges are set but the center still has a slight, gentle jiggle.
- Chill and Unmold
Carefully remove the roasting pan from the oven. Let the pudim cool in the water bath for 1 hour, then remove the mold, cover with plastic wrap, and refrigerate for at least 8 hours, preferably overnight. To serve, run a thin knife around the edge, place a serving plate on top, and quickly invert. The golden flan should release with its caramel sauce.
- Calories:310 kcal
- Protein:8 g
- Carbohydrates:52 g
- Sugar:51 g
- Salt:0.13 g
- Energy:1297 kJ
- Fat:8 g
I’ve chased many a sweet, but the first time I unmolded a shivering, sunlit wedge of pudim de leite onto my plate, I knew it was a treasure hunt where the prize was patience. This classic Brazilian flan is a symphony of humble ingredients singing in perfect harmony. It’s not just a dessert; it’s a gentle conquest of the kitchen, a promise of silken texture and deep caramel notes that make every minute of waiting worth it. If you’ve ever had a less-than-perfect one—with its tell-tale bubbles or grainy texture—let me show you how the real magic happens. Mastering this traditional pudim de leite recipe is a right of passage for any home cook, and I’m thrilled to guide you through it.
The Golden Lure of Pudim de Leite
Every Brazilian grandma has her version, whispered down through generations. While its roots are tangled with Portuguese and French custards, Brazil made this dessert its own with one brilliant, abundant ingredient: sweetened condensed milk. This touch of genius transformed a delicate, aristocratic sweet into a beloved, foolproof staple in every home. The result? A dessert that’s profoundly creamy yet light, sweet but never cloying, with a caramel that’s deep and bittersweet to balance the milky custard. It’s a little piece of Brazilian soul, served in a slice.
What Makes This Flan Unforgettable
So, what sets a great pudim apart from a merely good one? It’s all in the texture and that signature flavor. The goal is a completely smooth, homogenous custard, so velvety it practically dissolves on your tongue without a single air bubble to disrupt the experience. The flavor is a complex duet: the rich, almost toffee-like notes of the sweetened condensed milk, softened by the fresh milk, and all underscored by that dark, slightly bitter caramel. It’s a masterclass in balance.
The Non-Negotiable Pro-Tip
If I could give you only one piece of advice for this pudim de leite condensado recipe, it’s this: strain your custard base. Twice, if you can. After blending your milks and eggs, pour the mixture through a fine-mesh sieve into a jug. This catches any stray eggy bits or tiny lumps of unblended condensed milk that would mar the final texture. It’s the five seconds of effort that guarantees a flawlessly smooth, professional result every single time.
Serving and Pairing Your Pudim
This flan is a star that needs no supporting cast, but it welcomes company. Serve it slightly chilled for the best firm-yet-wobbly texture. A simple, strong cup of black coffee is its traditional and perfect partner—the bitterness cuts the sweetness beautifully. For a more indulgent moment, a drizzle of double cream or a spoonful of fresh berries adds a lovely contrast. Honestly, a slice on its own, glistening with that dark caramel sauce, is pure, unadulterated joy.
Variations & Substitutions
This recipe is wonderfully adaptable. For a richer version, substitute one cup of the whole milk for heavy cream. Coconut lovers can replace the whole milk with coconut milk for a tropical twist. For a dairy-free version, use full-fat coconut milk and a dairy-free sweetened condensed milk alternative—the texture will be a touch denser but still delicious. You can find more detailed explorations of these variations in Serious Eats‘ deep dives on custard science.
Make-Ahead & Storage Tips
This dessert is a dream for planning ahead! It needs to chill for at least 8 hours to set properly, so making it the day before is ideal. Once unmolded, it will keep beautifully in the fridge, covered with plastic wrap, for 3-4 days. The caramel may weep a little, but that just means more sauce to enjoy. I do not recommend freezing, as it will compromise the delicate texture.
Your Pudim Questions, Answered
Why is my caramel crystallizing or hardening?
This usually means the sugar got stirred after it melted. Swirl the pan gently, but don’t stir with a spoon until it’s fully liquid and amber-colored.
Can I bake this in a regular cake pan?
You absolutely need a mold with high sides for the water bath. A Bundt pan, loaf pan, or deep round cake pan works if you wrap the bottom tightly in foil to prevent water seeping in.
How do I know it’s done baking?
The edges will be set, but the very center should still have a slight, gentle jiggle—like set jelly. It will firm up completely in the fridge.
So there you have it—the secrets to a truly spectacular pudim de leite. It’s a recipe that rewards a little care with immense satisfaction. I promise, the sight of that perfect, golden slice sliding onto a plate is a kitchen victory you’ll want to repeat. Now, go preheat that oven and get ready for some sweet, silky magic. Let me know how yours turns out in the comments, and don’t forget to browse our recipe collection for more inspired eats!
