Pudim — Brazilian Condensed Milk Flan
Brazil's national dessert: a silky baked custard of blended condensed milk, regular milk and eggs, set over a dark caramel that becomes a glossy sauce when you turn it out. Famously made with a hole in the middle (baked in a ring mould), it's denser and more luscious than a French crème caramel — three ingredients, and the showstopper of every Brazilian family lunch.
Make a caramel by melting sugar to a deep amber and pouring it into a ring mould to coat the base. Blend a can of condensed milk with the same can measure of regular milk and 3 eggs until completely smooth, and pour into the caramel-lined mould. Bake in a water bath (banho-maria) at moderate heat until just set with a slight wobble. Cool, then chill thoroughly — ideally overnight — before turning out so the caramel flows over the top.
- Bake in a water bath (banho-maria) at moderate heat so the custard sets silky, not bubbly or rubbery.
- Blend until completely smooth and let the foam settle, for a dense, hole-free, glossy pudim.
- Chill thoroughly (overnight is best) before unmoulding so it sets firm and releases cleanly with its caramel.
Equipment
- Ring mould (forma com furo)
- Blender
- Roasting tin (for the water bath)
Ingredients
Caramel
- 150 g sugar
- Splash of water (optional)
Custard
- 395 g sweetened condensed milk
- 395 ml whole milk, use the empty condensed-milk can to measure
- 3 eggs
Method
- STEP01
Melt the sugar (with a splash of water if you like) in a pan over medium heat until it turns a deep amber caramel. Pour it into a ring mould and tilt to coat the base and a little up the sides. Let it set.
- STEP02
Blend the condensed milk, whole milk and eggs until completely smooth. Let the foam settle for a minute (or strain) so the pudim is dense and hole-free.
- STEP03
Pour the custard into the caramel-lined mould. Set the mould in a roasting tin and pour hot water into the tin to come halfway up the mould (banho-maria).
- STEP04
Bake at 170°C/340°F until just set with a slight wobble in the centre, about 1 hour (cover with foil if the top colours too fast). Don't overbake.
- STEP05
Cool, then refrigerate at least 6 hours, ideally overnight. To serve, run a knife around the edge, invert onto a plate, and lift the mould so the caramel flows down over the pudim.
Make ahead
Pudim must chill at least 6 hours and is best made the day before — perfect for entertaining. Make it, chill overnight, and unmould just before serving so the caramel is glossy and flowing.
Storage
Keeps 4 days refrigerated, covered, in or out of the mould — it's a make-ahead by design. The caramel slowly turns to more sauce as it sits. Not suitable for freezing (the texture goes grainy).
Variations
Pudim de coco
Blend in coconut milk (or shredded coconut) for a coconut pudim.
Pressure-cooker pudim
Cook it in a pressure cooker (a popular Brazilian shortcut) for a faster, very smooth result.
Coffee or dulce de leite
Add a shot of strong coffee, or swirl dulce de leite, for a flavoured pudim.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
Why bake pudim in a water bath?
The banho-maria (water bath) surrounds the mould with gentle, even heat, so the custard cooks slowly and sets silky and smooth rather than curdling, bubbling or turning rubbery at the edges. It's essential for that dense, creamy pudim texture.
How do I get a smooth, hole-free pudim?
Blend the custard until completely smooth, then let the foam settle (or strain it) before pouring, so you're not baking in lots of air bubbles. Bake gently in the water bath and don't overcook. Too much air or too high a heat is what causes the little holes.
Why won't my caramel come out / the pudim stick?
Chill it thoroughly — at least 6 hours, ideally overnight — so it's fully set and the caramel has loosened into a sauce. Run a knife around the edge, then invert confidently onto a plate. A pudim turned out too warm or under-chilled is the usual cause of sticking.
What's the difference between pudim and crème caramel?
They're cousins, but Brazilian pudim is made with sweetened condensed milk, which makes it denser, richer and more intensely sweet and creamy than a French crème caramel (which uses fresh milk/cream and sugar). Pudim is also classically baked in a ring mould with a hole in the centre.
Can I make pudim ahead?
Yes — it's designed to be. It needs at least 6 hours chilling and is best made the day before, so it's ideal for parties and Sunday lunches. Keep it in the mould until just before serving, then unmould so the caramel pools over the top.
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