Pudim de Leite (Condensed Milk Caramel Pudding)
Brazil's beloved flan: a silky condensed milk custard baked in a caramel-lined mold and unmolded to reveal a golden caramel sauce that pools around the wobbling pudding. Plan ahead: it must chill at least 4 hours or overnight before unmolding.
Ingredients
- 1 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 14 oz sweetened condensed milk
- 1.5 cups whole milk
- 4 large eggs
- 1 tsp vanilla extract
Instructions
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1
Preheat the oven to 325°F (165°C). Have a 6-cup ring mold (or a 9x5 loaf pan) ready.
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2
Make the caramel: combine 1 cup granulated sugar (for caramel) and 1/4 cup water (for caramel) in a small saucepan over medium heat without stirring. Cook until the mixture turns deep amber, about 8-10 minutes. Immediately pour the hot caramel into the mold, swirling to coat the bottom and sides. Work quickly - it sets fast. Let cool 5 minutes.
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3
Blend 14 oz sweetened condensed milk, 1.5 cups whole milk, 4 large eggs, and 1 tsp vanilla extract in a blender or whisk vigorously until smooth. Do not overblend or you will incorporate too many air bubbles.
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4
Pour the custard mixture through a fine-mesh strainer into the caramel-coated mold.
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5
Place the mold in a larger roasting pan. Pour enough hot (not boiling) water into the roasting pan to come halfway up the sides of the mold.
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6
Bake for 55 to 65 minutes until the edges are set but the center still jiggles like gelatin when gently shaken. Remove from the water bath, let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
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7
To unmold, run a thin knife around the inner and outer edges of the mold. Place a rimmed serving plate on top and quickly invert. The caramel sauce will flow around the pudding. Slice and serve cold.