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

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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.

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Questions

What is Pudim de Doce de Leite?

Creamy caramel pudding made with dulce de leche for extra richness. A silky Brazilian dessert with a sweet caramel layer on top. This reference files it under Brazilian dessert: made in the oven, rated medium and about 65 minutes start to finish.

What temperature do I cook Pudim de Doce de Leite at?

For Pudim de Doce de Leite, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 40 minutes, in step 7.

Why does Pudim de Doce de Leite bake in a water bath?

Step 6 reads: "Pour hot water into the roasting pan until it reaches halfway up the sides of the mold (water bath)." 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 Doce de Leite?

The entry for Pudim de Doce de Leite calls for 1.5 cans 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.

Is Pudim de Doce de Leite vegan?

No, though it is vegetarian. What keeps it from vegan is 1.5 cans sweetened condensed milk, 1 can evaporated milk, 1 tbsp butter (for coating mold) and 4 large eggs. For fully plant-based entries, see the vegan dessert collection.

Can I start Pudim de Doce de Leite the day before?

Yes. Step 7 is a built-in pause of 40 minutes: "Bake in the preheated oven for 35-40 minutes until the custard is set but still slightly jiggly in the very center." Do everything up to that point ahead of time and pick up at step 8 when you are ready to finish.

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