Pudim de Doce de Leite

Name: Pudim de Doce de Leite
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 1/2 cup white sugar; 1/4 cup water; 1.5 cans sweetened condensed milk; 1/2 cup dulce de leche; 1 can evaporated milk; 4 large eggs; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 tbsp butter (for coating mold)

Creamy caramel pudding made with dulce de leche for extra richness. A silky Brazilian dessert with a sweet caramel layer on top.

65 minMediumServes 8260 cal/serving

BrazilianDessertOvenVegetarian

Ingredients

1/2 cup white sugar
1/4 cup water
1.5 cans sweetened condensed milk
1/2 cup dulce de leche
1 can evaporated milk
4 large eggs
1/2 tsp vanilla extract
1/4 tsp salt
1 tbsp butter (for coating mold)

Instructions

1

Preheat oven to 350°F. Butter a 1.5-quart (or 9-inch round) mold or baking dish.
2

To make caramel: In a small saucepan, combine 1/2 cup white sugar and 1/4 cup water. Cook over medium heat, stirring constantly, until sugar dissolves.
3

Stop stirring and continue cooking until the mixture turns deep golden amber, about 5-7 minutes. Immediately pour into the prepared mold, tilting to coat the bottom and lower sides evenly. Set aside.
4

In a blender, combine 1.5 cans sweetened condensed milk, 1/2 cup dulce de leche, 1 can evaporated milk, 4 large eggs, 1/2 tsp vanilla extract, and 1/4 tsp salt. Blend until completely smooth and creamy.
5

Pour the custard mixture into the caramel-lined mold.
6

Place the mold inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the mold (water bath).
7

Bake in the preheated oven for 35-40 minutes until the custard is set but still slightly jiggly in the very center.
8

Remove from the oven and let cool completely in the water bath, about 30 minutes.
9

Refrigerate for at least 4 hours or overnight before serving.
10

To unmold: Run a thin knife around the edges and invert onto a serving plate. The caramel will drip down over the pudding.

Questions

Can I make Pudim de Doce de Leite dairy-free?

Yes. The dairy in this entry is 1.5 cans sweetened condensed milk, 1 can evaporated milk, 1 tbsp butter (for coating mold). Swap the sweetened condensed milk for a plant-based version of the same product; the evaporated milk for a plant-based version of the same product; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pudim de Doce de Leite keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Pudim de Doce de Leite?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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