Pudim (Flan)

S.T.
Jan 15
2 min read

Updated: Feb 8

Brazilian Pudim is a popular dessert, similar to flan or crème caramel, but with its own unique twist. It has a smooth, creamy texture and is topped with a rich caramel sauce. Here's a traditional recipe for you to try:

Ingredients:

For the Caramel:

1 cup (200g) granulated sugar
1/4 cup (60ml) water

For the Pudim (Custard):

1 can (395g) sweetened condensed milk
1 cans (200ml) whole milk (use the empty condensed milk can to measure)
3 large eggs
1 tablespoon cornstarch (optional, for extra creaminess)
1 tablespoon vanilla extract (optional)

Instructions:

Step 1: Prepare the Caramel

In a medium saucepan, combine the sugar and water. Place it over medium heat and stir gently to dissolve the sugar.
Once the sugar has dissolved, stop stirring and let it cook until it turns a golden amber color. This usually takes about 8-10 minutes, but be careful not to let it burn.
Immediately pour the caramel into a round 9-inch (22 cm) baking pan (preferably one with a removable bottom) and swirl the pan to coat the bottom evenly. Be cautious, as the caramel is very hot.

Step 2: Prepare the Pudim (Custard)

In a blender, combine the sweetened condensed milk, whole milk, eggs, cornstarch (if using), and vanilla extract (if using). Blend on high speed until the mixture is smooth and well combined.
Pour the custard mixture into the caramel-coated pan. Tap the pan gently on the counter to release any air bubbles.

Step 3: Bake the Pudim

Preheat your oven to 350°F (175°C).
Place the pan with the custard in a larger baking dish. Fill the outer dish with hot water to create a water bath (also known as a bain-marie). The water should come halfway up the sides of the pudim pan.
Bake for 1 hour to 1 hour and 15 minutes, or until the pudim is set. To check if it’s done, insert a toothpick or knife in the center; it should come out clean or with just a few moist crumbs.
Once the pudim is cooked, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours (overnight is ideal) to allow it to firm up.

Step 4: Unmold and Serve

To unmold the pudim, run a knife around the edges of the pan to loosen it.
Place a large plate over the top of the pan and carefully flip it over to release the pudim. The caramel will pour over the top, creating a glossy sauce.