Prepare to be transported to the vibrant streets of Brazil with a dessert so creamy, so decadent, it'll make your taste buds dance the samba! Brazilian Pudim, a luxurious caramel flan that's both silky smooth and devastatingly delicious, is about to become your new obsession. This isn't just a dessert – it's a culinary journey that combines simple ingredients into a masterpiece that will have your dinner guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Brazilian
Serves: 8 servings
Ingredients
- 1 cup granulated sugar (for caramel)
- 1 can sweetened condensed milk
- 2 cups whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the caramel: In a medium saucepan, melt the granulated sugar over medium heat, stirring constantly until it turns into a golden-brown liquid caramel. Be careful not to burn the sugar.
- Quickly pour the hot caramel into a 9-inch round baking mold or bundt pan, swirling to coat the bottom and sides evenly. Set aside to cool and harden.
- Preheat the oven to 350°F (175°C). Prepare a water bath (bain-marie) by placing a large roasting pan filled with about 1 inch of hot water.
- In a blender, combine sweetened condensed milk, whole milk, eggs, and vanilla extract. Blend on high speed for 1-2 minutes until completely smooth and well combined.
- Carefully pour the milk mixture into the caramel-lined mold, ensuring not to disturb the hardened caramel layer.
- Place the mold inside the prepared water bath in the preheated oven.
- Bake for 50-60 minutes, or until the pudim is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
- Remove from the oven and water bath. Let the pudim cool completely at room temperature for about 1 hour.
- Refrigerate for at least 4 hours or overnight to allow the pudim to fully set and develop its flavors.
- To serve, run a knife around the edges of the mold and carefully invert onto a serving plate. The caramel will flow over the pudim, creating a beautiful presentation.
Tips
- Sugar Caramelization is Key: Watch your caramel like a hawk! The difference between golden perfection and burnt sugar is just seconds.
- Blend Thoroughly: Use a high-powered blender to ensure your custard mixture is completely smooth and free of any egg lumps.
- Water Bath Magic: The bain-marie method is crucial for creating that signature silky texture. Don't skip this step!
- Cooling is Crucial: Patience is your friend. Allow the pudim to cool completely at room temperature and then chill for at least 4 hours to set perfectly.
- Inversion Technique: When serving, run a knife around the edges and invert quickly onto a plate in one confident motion to get that beautiful caramel cascade.
- Make Ahead Friendly: This dessert actually tastes better the next day, so it's perfect for preparing in advance of dinner parties or special occasions.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
