Pudim de Leite

Pudim de Leite Recipe - Brazilian Milk Pudding with Sweetened Condensed Milk and Eggs

Region / culture: Brazil | Servings: 8

Introduction

Pudim de Leite, also known as Brazilian Flan, is a delicious and creamy dessert that is popular in Brazil and other Latin American countries. This sweet treat is made with simple ingredients like sweetened condensed milk, eggs, and caramel. It has a smooth and velvety texture that melts in your mouth with every bite.

History

Pudim de Leite has its origins in Portugal, where it is known as "Pudim de Leite Condensado." The recipe was brought to Brazil during the colonial period and has since become a beloved dessert in the country. It is often served at special occasions and family gatherings, as well as in restaurants and bakeries throughout Brazil.

Ingredients

1 cup of sugar (for the caramel)
1 can of sweetened condensed milk
equal volume of regular milk (use the can to measure)
3 eggs
1 8-inch ring mold

How to prepare

Fill a roasting pan with 1 to 2 inches of water.
Place the pan in the oven and preheat it to 325°.
Put the sugar in a ring mold.
Place the mold directly over medium heat.
Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Be careful not to burn the sugar or yourself.
Allow the mold to cool.
Combine the condensed milk, regular milk, and eggs in a blender.
Whip the mixture until smooth.
Pour this mixture into the mold and place it in the center of the roasting pan with water.
Bake the pudim for about 1 hour.
It will turn golden brown on top and start separating from the sides of the mold.
Allow it to cool to room temperature and place it in the refrigerator, preferably overnight (at least 6 hours).

Variations

Add a splash of rum or vanilla extract to the pudding mixture for extra flavor.
Top the pudding with fresh berries or whipped cream for a colorful and festive touch.
Use coconut milk instead of regular milk for a tropical twist on the classic recipe.

Cooking Tips & Tricks

Be careful when making the caramel for the pudding, as it can burn easily. Keep a close eye on it and remove it from the heat as soon as it turns a golden brown color.

- Make sure to blend the ingredients for the pudding until smooth to ensure a creamy texture.

- To prevent lumps in the pudding, strain the mixture before pouring it into the mold.

- Allow the pudding to cool completely before refrigerating it, as this will help it set properly.

Serving Suggestions

Pudim de Leite can be served chilled with a drizzle of caramel sauce on top. It pairs well with a cup of coffee or a glass of port wine.

Cooking Techniques

Use a water bath (bain-marie) when baking the pudding to ensure a smooth and creamy texture.

- Allow the pudding to cool completely before unmolding it to prevent it from falling apart.

Ingredient Substitutions

You can use coconut milk or almond milk as a dairy-free alternative in this recipe.

- Instead of making caramel from scratch, you can use store-bought caramel sauce for convenience.

Make Ahead Tips

Pudim de Leite can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the mold with plastic wrap before refrigerating.

Presentation Ideas

To serve Pudim de Leite, carefully unmold it onto a serving plate and drizzle with additional caramel sauce. Garnish with fresh mint leaves or edible flowers for a decorative touch.

Pairing Recommendations

Pudim de Leite pairs well with a variety of beverages, including coffee, tea, or a glass of dessert wine. It also goes well with fresh fruit or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftover Pudim de Leite in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in the microwave for a few seconds or enjoy it chilled.

Nutrition Information

Calories per serving

Each serving of Pudim de Leite contains approximately 250 calories.

Carbohydrates

Each serving of Pudim de Leite contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pudim de Leite contains approximately 10 grams of fats.

Proteins

Each serving of Pudim de Leite contains approximately 6 grams of proteins.

Vitamins and minerals

Pudim de Leite is a good source of calcium, vitamin A, and vitamin D.

Alergens

Pudim de Leite contains dairy (milk and eggs) and may not be suitable for those with dairy allergies.

Summary

Pudim de Leite is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of proteins and essential vitamins and minerals, making it a satisfying treat.

Summary

Pudim de Leite is a classic Brazilian dessert that is loved for its creamy texture and rich flavor. This recipe is easy to make and requires simple ingredients that you may already have in your pantry. Enjoy this sweet treat with family and friends for a taste of Brazil at home.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Pudim de Leite. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was known throughout our small village for her delicious desserts, and I had begged her to teach me how to make one of her most famous creations.

As I watched Maria expertly mix the ingredients together, I couldn't help but feel a sense of awe. She moved with such grace and confidence, her hands working like magic as she created a creamy, caramel-infused concoction that would soon become my favorite dessert.

Maria smiled warmly at me as she poured the mixture into a round mold, her eyes twinkling with pride. "This is Pudim de Leite," she said, her voice filled with excitement. "It's a traditional Brazilian dessert that has been passed down through generations in my family. I learned how to make it from my mother, who learned it from her mother before her."

I listened intently as Maria explained the process of making Pudim de Leite, from boiling the milk to caramelizing the sugar to baking the custard in a water bath. Each step was crucial, she said, and required precision and patience.

After what seemed like an eternity, the Pudim de Leite was finally ready. Maria carefully unmolded the dessert onto a serving plate, revealing a beautiful golden-brown custard that glistened with a sticky caramel sauce. The aroma that wafted through the kitchen was intoxicating, and I couldn't wait to taste the fruits of our labor.

As Maria cut a slice of the Pudim de Leite and handed it to me, I closed my eyes and took a bite. The flavors exploded in my mouth, the creamy custard melting on my tongue and the sweet caramel coating my lips. It was unlike anything I had ever tasted before, and I knew in that moment that I had to learn how to make this dessert for myself.

Over the coming weeks, Maria patiently taught me how to make Pudim de Leite, guiding me through each step and offering tips and tricks along the way. I practiced tirelessly, determined to perfect the recipe and carry on the tradition that had been passed down through Maria's family for generations.

As I grew more confident in my abilities, I began experimenting with different variations of Pudim de Leite, adding my own personal touch to the classic recipe. I tried using different types of milk, adjusting the amount of sugar, and even incorporating flavors like coffee and chocolate.

Each time I made Pudim de Leite, I felt a sense of pride and accomplishment. The dessert had become a staple in my own home, a symbol of the bond I shared with Maria and the love and dedication that went into every bite.

Years passed, and I continued to make Pudim de Leite for my family and friends, sharing the recipe with anyone who showed an interest. I taught my daughters how to make it, passing down the tradition that had been entrusted to me by Maria.

Now, as I stand in my own kitchen, preparing a batch of Pudim de Leite for a special family gathering, I can't help but feel a sense of gratitude for the journey that led me to this moment. The recipe for Pudim de Leite has become more than just a dessert to me - it is a connection to my past, a reminder of the love and friendship that have shaped me into the cook I am today.

And as I take a bite of the creamy custard, savoring the familiar flavors that have comforted me for so many years, I know that the legacy of Pudim de Leite will live on for generations to come. It is a recipe that has stood the test of time, a testament to the power of tradition and the joy that comes from sharing a meal with loved ones. And for that, I am eternally grateful.