Monday, June 12, 2006

Pudim de Leite - Brazilian Caramel Flan

My mother is visiting us (to help with our brand new baby -- who is so cute -- I know, I am biased!). She is a great cook, she is making all my favorite dishes that I missed so much since I moved to the US.

The Brazilian Caramel Flan (Pudim de Leite) is a creamy, rich baked custard pudding topped with sticky caramel sauce. It's a traditional dessert in Brazilian homes, made for Christmas and New Year's celebrations as well as family gatherings all year around.

Her recipe is foolproof - just be careful not to overcook the caramel.

Brazilian Caramel Flan

1 can sweetened condensed milk
2 cups of milk
3 eggs
8-inch ring mold

Caramel Sauce
Flan Mold or Angel Food Cake Pan


1/2 cup water
1 cup sugar

Melt sugar in a small saucepan over medium-low heat, stir until golden caramel (about 4 minutes), pour in water and bring to boil. Lower the heat and boil until it has a light syrup consistency - it will thicken as it gets cold. Remove from heat and pour in the mold immediately.

Preheat the oven to 350 degrees F.

Blend the condensed milk, milk, and eggs, pour into prepared mold. Set the mold in a shallow baking pan and pour in enough hot water to come halfway up the mold. Bake uncovered for 1 1/2 hours, or until a toothpick inserted near the center of the flan comes out clean. Remove from the oven and the water bath; cool for 1 hour, then refrigerate for 4 to 5 hours until firm.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.


At 12:41 AM, Anonymous Anonymous said...

Legal voce criar esse blog. Obrigada pelo refresher desta receita, estava querendo fazer o pudim hoje e encontrei voce aqui.

Jacqueline Smith


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