Pudim de Leite (Condensed Milk Caramel Pudding)

Name: Pudim de Leite (Condensed Milk Caramel Pudding)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Brazilian
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

90 minMediumServes 8320 cal/serving

BrazilianDessertOvenVegetarianGluten-FreeLow-SodiumPork-FreeNightshade-Free

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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

1

Preheat the oven to 325°F (165°C). Have a 6-cup ring mold (or a 9x5 loaf pan) ready.
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.
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.
4

Pour the custard mixture through a fine-mesh strainer into the caramel-coated mold.
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.
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.
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.

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Questions

What is 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. This reference files it under Brazilian dessert: made in the oven, rated medium and about 90 minutes start to finish.

How much time should I plan for Pudim de Leite (Condensed Milk Caramel Pudding)?

As written, 90 minutes: 30 of prep and 60 of cooking. The longest single stretch is the hands-off wait in step 6, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What oven temperature does Pudim de Leite (Condensed Milk Caramel Pudding) need?

For Pudim de Leite (Condensed Milk Caramel Pudding), the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 1 hour 5 minutes, in step 6.

Why does Pudim de Leite (Condensed Milk Caramel Pudding) bake in a water bath?

Step 6 reads: "Remove from the water bath, let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight." The water holds the outside of the dish at a gentle, even temperature, so the custard sets without curdling or cracking. Step 6 sets it up; use hot tap water, not boiling.

Is there a substitute for sweetened condensed milk in Pudim de Leite (Condensed Milk Caramel Pudding)?

The entry for Pudim de Leite (Condensed Milk Caramel Pudding) calls for 14 oz sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.

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