Pudim de Leite Condensado

This classic pudim is silky, rich, and glossy, with a delicate vanilla custard beneath a deep amber caramel. Baked gently in a bain-marie, it turns out smooth and luscious, with a perfect balance of bittersweet caramel and creamy sweetness.

Nutrition · per serving

468kcal

14gProtein

68gCarbs

15gFat

0gFiber

2 servings

Ingredients

9 items

Calda de caramelo

granulated sugar60 g

water15 ml

Mistura do pudim

sweetened condensed milk200 g

whole milk200 ml

large eggs2

egg yolk1

vanilla extract5 ml

fine salt1 pinch

Para o banho-maria

hot water700 ml

Tips

•Using one extra yolk gives a richer texture and helps the pudim set faster in a small-batch recipe.
•Straining the custard and whisking gently reduce bubbles, which is key to the smooth, dense texture typical of classic pudim.
•If using a single mould rather than ramekins, the baking time may be a few minutes longer depending on its depth and material.
•For best unmoulding, dip the base of the mould briefly in warm water if the caramel has hardened too firmly.

Steps

1
Preheat the oven to 180°C. Place two 180-200 ml ramekins or one small 400 ml pudding mould inside a deep baking dish. Have the hot water ready for the bain-marie.
700 ml hot water
2
Make the caramel: put the granulated sugar and water in a small light-coloured saucepan. Cook over medium heat without stirring, just swirling the pan occasionally, until the syrup turns a deep amber caramel. Immediately divide it between the ramekins or pour it into the mould, tilting carefully to coat the base. Work quickly, as the caramel sets fast.
60 g granulated sugar15 ml water
3
Make the custard: in a bowl, whisk the eggs and egg yolk gently just until combined, avoiding too much foam. Whisk in the sweetened condensed milk, whole milk, vanilla extract, and salt until smooth. For the silkiest texture, strain the mixture through a fine sieve into a jug.
2 large eggs1 egg yolk200 g sweetened condensed milk200 ml whole milk5 ml vanilla extract1 pinch fine salt
4
Pour the custard over the set caramel. Fill the baking dish with the hot water so it comes about halfway up the sides of the ramekins or mould. Cover loosely with foil to prevent the top from colouring too much.
700 ml hot water
5
Bake in the bain-marie until the edges are set but the centre still has a slight wobble: about 28-32 minutes for ramekins, or 35 minutes for one small mould. Do not overbake, or the pudding may become porous instead of creamy.
6
Remove the ramekins or mould from the water bath and let cool for 10 minutes. Run a thin knife around the edge, then invert onto serving plates while still warm for a softer set, or chill later for a firmer texture.
7
Serve with the caramel flowing over the top. Spoon any extra syrup from the mould over each portion.

Origin & History

Pudim de Leite Condensado is one of Brazil's most beloved home desserts, descended from European custard puddings and flans adapted with sweetened condensed milk. It became especially popular in the 20th century as condensed milk became a pantry staple, giving the dessert its signature rich sweetness and reliable texture.

brazilian dessert caramel custard egg vegetarian baked

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Steps

Preheat the oven to 180°C. Place two 180-200 ml ramekins or one small 400 ml pudding mould inside a deep baking dish. Have the hot water ready for the bain-marie.

700 ml hot water

Make the caramel: put the granulated sugar and water in a small light-coloured saucepan. Cook over medium heat without stirring, just swirling the pan occasionally, until the syrup turns a deep amber caramel. Immediately divide it between the ramekins or pour it into the mould, tilting carefully to coat the base. Work quickly, as the caramel sets fast.

60 g granulated sugar15 ml water

Make the custard: in a bowl, whisk the eggs and egg yolk gently just until combined, avoiding too much foam. Whisk in the sweetened condensed milk, whole milk, vanilla extract, and salt until smooth. For the silkiest texture, strain the mixture through a fine sieve into a jug.

2 large eggs1 egg yolk200 g sweetened condensed milk200 ml whole milk5 ml vanilla extract1 pinch fine salt

Pour the custard over the set caramel. Fill the baking dish with the hot water so it comes about halfway up the sides of the ramekins or mould. Cover loosely with foil to prevent the top from colouring too much.

700 ml hot water

Bake in the bain-marie until the edges are set but the centre still has a slight wobble: about 28-32 minutes for ramekins, or 35 minutes for one small mould. Do not overbake, or the pudding may become porous instead of creamy.

Remove the ramekins or mould from the water bath and let cool for 10 minutes. Run a thin knife around the edge, then invert onto serving plates while still warm for a softer set, or chill later for a firmer texture.

Serve with the caramel flowing over the top. Spoon any extra syrup from the mould over each portion.

Origin & History