Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pudim Base
Caramel Sauce
Method
Pudim Preparation
- 1
Prepare the Caramel Sauce
In a saucepan over medium heat, combine 1 cup of sugar and 1 tablespoon of water. Stir gently until the sugar dissolves.
- 2
Cook the Caramel
Continue to cook without stirring until the mixture turns a golden-brown color. Remove from heat immediately to prevent burning.
- 3
Coat the Mold
Quickly pour the caramel into a round mold or baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
- 4
Blend the Pudim Base
In a blender, combine 1 cup of sweetened condensed milk, 1 cup of whole milk, 3 large eggs, and 1 teaspoon of vanilla extract. Blend until smooth.
- 5
Pour Mixture into Mold
Carefully pour the blended mixture over the set caramel in the mold.
- 6
Prepare for Baking
Preheat the oven to 350°F (175°C). Place the mold in a larger baking dish and fill the outer dish with water halfway up the sides of the mold.
- 7
Bake the Pudim
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool and Serve
Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the mold, invert onto a serving plate, and enjoy!
