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Pudim de Leite, or Brazilian Milk Flan, is a beloved dessert that has earned a special place on tables across Brazil. With its silky, smooth texture and golden caramel topping, this dessert is a true indulgence that combines simplicity with elegance.
Served chilled, it’s the perfect way to end a meal, offering a comforting sweetness that melts in your mouth. Pudim de Leite isn’t just a dessert, it’s a symbol of tradition, shared at family gatherings and special occasions, reflecting the warmth and hospitality of Brazilian culture.
What Is Pudim de Leite?
Pudim de Leite is a traditional Brazilian flan made with sweetened condensed milk, eggs, sugar, and whole milk. The custard is baked until set, then flipped over to reveal a glossy layer of caramel that has formed at the bottom of the mould.
The result is a dessert that’s not only visually striking but also incredibly smooth and creamy. What makes Pudim de Leite stand out is its simplicity, few ingredients are needed, yet the result is rich and indulgent.
The custard’s mild sweetness and light texture are balanced by the deep, slightly bitter caramel, which creates a perfect contrast. It’s a dessert that feels luxurious without being overly complicated, making it a favourite for both home cooks and professional chefs alike.
Whether you’re enjoying it as a light finish to a hearty meal or as a sweet treat during celebrations, Pudim de Leite always hits the right note.
Ingredients and Taste
The ingredients in Pudim de Leite are minimal but essential to achieving its signature flavour and texture. Sweetened condensed milk is the star, providing the rich, sweet base for the custard. Whole milk adds creaminess, while eggs give structure and help the flan set into a silky smooth consistency.
Sugar, used for the caramel, is heated until it turns a golden brown, lending a subtle bitterness that offsets the sweetness of the custard.
The taste of Pudim de Leite is a delicate balance between sweet and creamy, with the caramel adding a layer of complexity. The texture is smooth and light, yet it feels rich and indulgent with every bite.
The contrast between the velvety custard and the glossy caramel sauce creates an irresistible harmony that keeps you coming back for more. Served cold, it’s refreshing and indulgent all at once, making it a perfect dessert for any occasion.
A Taste of History
Pudim de Leite has its roots in European flans and custards, particularly from Portugal, where similar desserts have been popular for centuries.
When Portuguese colonists brought their culinary traditions to Brazil, the local version of flan took on its own character, incorporating sweetened condensed milk, a popular ingredient in Brazilian cooking due to its long shelf life and availability.
Over time, Pudim de Leite became a staple in Brazilian households, served at everything from family dinners to festive celebrations. Its appeal lies in its versatility and simplicity, requiring just a few ingredients, it can be made ahead of time and always impresses with its beautiful presentation and delightful flavour.
It’s a dessert that represents the spirit of Brazilian cuisine, where rich flavours and warm traditions come together in perfect harmony.
Pudim de Leite (Brazilian Milk Flan) Recipe
Serves: 4 people
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (14 oz) whole milk (use the condensed milk can to measure)
- 3 large eggs
- 1 tsp vanilla extract (optional)
Directions
To begin, preheat your oven to 350°F (180°C). In a small saucepan over medium heat, combine 1 cup of sugar with 1/4 cup water. Stir gently until the sugar dissolves, then allow the mixture to simmer without stirring. Watch closely as it turns into a golden caramel. Swirl the pan occasionally for even browning. Once the caramel reaches a rich amber colour, pour it into a round 7-inch (18 cm) flan mould, tilting the mould to coat the bottom evenly. Let the caramel harden while you prepare the flan mixture.
In a large mixing bowl, combine the sweetened condensed milk, whole milk, and eggs. Whisk the mixture gently until it becomes smooth and fully combined. Avoid over-whisking to prevent incorporating too much air, which can cause bubbles in the flan. For added depth of flavour, stir in the vanilla extract.
Using a fine mesh strainer, strain the milk and egg mixture into the prepared flan mould. This step ensures a silky smooth texture by removing any egg solids. Pour the mixture carefully over the hardened caramel layer.
Cover the flan mould tightly with aluminium foil. This will help the flan cook evenly and prevent the top from browning too quickly. The foil will also keep steam trapped inside, helping the flan to set properly.
Place the covered flan mould in a larger baking dish. Create a water bath (bain-marie) by pouring hot water into the larger dish until it reaches halfway up the sides of the flan mould. This gentle cooking method ensures the flan cooks slowly and evenly without curdling.
Transfer the baking dish carefully to the preheated oven. Bake the flan for 1 hour, or until it is set but still slightly jiggly in the centre. You can check for doneness by inserting a toothpick or knife in the middle, it should come out clean.
Once baked, remove the flan from the water bath and let it cool at room temperature for 1 hour. Afterward, refrigerate it for at least 4 hours or overnight. This chilling process allows the flavours to develop and the caramel to infuse the flan with its rich sweetness.
To serve, run a knife along the edges of the flan to loosen it from the mould. Invert it onto a serving plate, allowing the caramel sauce to cascade over the flan. Slice and serve cold, garnishing with extra caramel or a dollop of whipped cream if desired.
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