Pudim de Leite
A silky Brazilian milk pudding with a glossy caramel sauce. Sweetened condensed milk and evaporated milk create an impossibly creamy custard that sets without baking.
- Total time
- 25 min
- Servings
- 6
- Calories
- 412
- Protein
- 8g
Ingredients
- 1 cup sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 whole large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- 1
Pour 1 cup sugar into a small heavy-bottomed saucepan with no liquid — the sugar is dry.
- 2
Set the burner to medium-high heat and stop stirring; just tilt and swirl the pan every 30 seconds so heat reaches all the sugar.
- 3
Watch until the sugar at the edges turns the color of honey, then the middle begins melting too, about 6 minutes total.
- 4
Once all the sugar is melted and deep amber colored, immediately pour the caramel into a round 8-inch cake pan or 6-cup flan mold, coating the bottom and sides.
- 5
Tilt and rotate the pan so the hot caramel spreads evenly up the sides before it hardens, about 1 minute.
- 6
Set the caramel-lined pan aside to cool while you make the custard.
- 7
Crack the 4 eggs into a blender and add the sweetened condensed milk, evaporated milk, 1 teaspoon vanilla, and 0.25 teaspoon salt.
- 8
Blend on high speed for 1 minute until completely smooth and frothy, with no white streaks.
- 9
Pour the blended custard slowly into the caramel-lined pan, letting it fill evenly from one side.
- 10
Place the filled pan into a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the smaller pan.
- 11
Slide the water bath into a 325°F oven and bake for 50 minutes until the center is set but still jiggles slightly when you gently shake the pan.
- 12
Remove from the oven and let the pan cool in the water bath for 15 minutes, then lift out and cool completely on a wire rack.
- 13
Once cool, cover the pudding with plastic wrap and refrigerate for at least 4 hours or overnight so it sets fully.
- 14
To unmold, run a thin knife around the inside edge of the pan, then invert a serving plate over the top and flip the pan and plate together; the pudding will slide out with caramel sauce on top.
Tools you’ll need
- small heavy-bottomed saucepan
- 8-inch round cake pan or 6-cup flan mold
- blender
- large roasting pan
- wire rack
- thin knife
- plastic wrap
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