Condensed Milk Flan (Pudim de Leite Condensado)
Pudim de leite condensado Say it: poo-DEEN dee LAY-tee kon-den-SAH-doo
Pudim de leite condensado is Brazil's most beloved dessert: a silky, dense custard made from sweetened condensed milk, whole milk and eggs, baked in a water bath and unmolded over a dark caramel sauce that pools around it. It appears at Sunday lunches, birthday parties and holiday tables across the country, always chilled and sliced into wedges. The texture sits somewhere between flan and cheesecake — smooth, rich and barely sweet against the bitter caramel — and the glossy amber top makes it look far harder to make than it is.
Condensed Milk Flan (Pudim de Leite Condensado)
Pudim de leite condensado
Pronounced poo-DEEN dee LAY-tee kon-den-SAH-doo
- Serves
- 8
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the caramel
For the custard
Method
Make the caramel. combine the sugar and water in a small heavy saucepan over medium heat and stir just until the sugar dissolves, about 2 minutes. Stop stirring and cook, swirling the pan occasionally, until the syrup turns a deep amber color and smells toasty, 8 to 10 minutes.
Working quickly and carefully, pour the hot caramel into a 9-inch (23 cm) tube pan or 8-cup (2 L) ring mold, tilting to coat the bottom and about 1 inch up the sides. It sets fast, so move briskly, then leave it to cool and harden while you make the custard.
Heat the oven to 350°F (175°C) and put a kettle of water on to boil. Combine the condensed milk, milk, eggs, vanilla (if using) and salt in a blender and blend on low for about 1 minute, just until completely smooth — over-blending whips in air.
Pour the custard through a fine-mesh sieve into the caramel-lined pan, pressing through any thick bits. Tap the pan gently on the counter and skim off any foam on the surface with a spoon.
Set the pan inside a roasting pan and pour boiling water into the roasting pan until it comes about halfway up the sides of the mold. Cover the mold loosely with foil if you like, to keep the top pale.
Bake for 50 to 60 minutes, until the custard is set about 1 inch in from the edge and the center still wobbles gently when you nudge the pan; a thin knife inserted near the edge should come out clean.
Lift the mold out of the water bath and let it cool to room temperature, about 1 hour, then refrigerate for at least 6 hours or overnight, until firm and cold all the way through.
To unmold, run a thin knife around the inner and outer rims. Set a deep plate with a lip over the mold and invert firmly in one motion; lift the mold away and let the caramel sauce run down over the custard. Slice with a wet knife and spoon the sauce over each portion.
Regional variant: Coconut flan (Pudim de coco)
Replace 1/2 cup (120 ml) of the milk with 1/2 cup (120 ml) coconut milk and add 1/2 cup (40 g) finely shredded unsweetened coconut to the blended custard, stirring it in after sieving. Bake and chill exactly as above; the coconut settles slightly, giving a denser, tropical version that is often served with a little extra caramel.
Cook's notes
- Blend the custard on the lowest speed and sieve it — trapped air is what causes the little holes in a pudim.
- The water bath must be hot when it goes into the oven; a cold bath makes the custard grainy and slow to set.
- Chill overnight if you can: a fully cold pudim unmolds cleanly and slices without collapsing.
Serve with
Strong Brazilian coffee, or a small glass of chilled port or sparkling wine at a party table.
Make ahead and storage
Keep the baked, unmolded-in-pan pudim covered in the fridge for up to 3 days; unmold and pour the caramel just before serving.
