Pudim de LeiteCondensed Milk Flan
Brazilian Condensed Milk Flan.
Ingredients
Caramel
- 1 cup Granulated sugar
- 1/3 cup Warm water
Custard
- 1 tin (395g) Sweetened Condensed Milk
- 2 tins (790ml) Whole Milk (use empty condensed milk tin to measure)
- 3 large Eggs
- 1 tsp Vanilla extract
Method
- Caramelize PanHeat sugar in saucepan over medium heat until melted into golden amber syrup. Carefully stir in warm water. Pour caramel immediately into a 9-inch ring flan mold, swirling to coat bottom and center tube.
- Blend CustardBlend condensed milk, whole milk, eggs, and vanilla in a blender for 2 minutes until smooth. Let rest 5 mins; skim off top foam layer.
- Bake Banho-MariaPour custard through a fine sieve into caramel-lined mold. Place mold inside a deep roasting pan. Fill roasting pan with hot water halfway up the sides of flan mold.
- Bake & ChillBake at 350°F (175°C) for 60–70 minutes until set with slight jiggle in center. Chill in fridge for 4 hours. Unmold by running thin knife around edges and flipping onto a rimmed platter.
Questions
How long does Pudim de Leite take?
About 15 minutes of prep and 1 hour of cooking — 1 hour 15 minutes total, yielding 8 servings.
Why does my pudim have holes?
Air whipped into the eggs. Blend or whisk gently, strain the custard through a sieve, and bake in a water bath at 170°C until just set with a center tremble.
How do I get the caramel right?
Cook sugar with a spoon of water to a deep amber and pour it into the mold immediately — it sets as it cools and turns to sauce as the pudim bakes above it.