Pudim De Leite Recipe

Prepare caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy saucepan over medium heat. Stir only until sugar is mostly moistened then stop stirring. Swirl pan occasionally. Cook until sugar turns a deep amber (about 6–8 minutes). Watch closely to avoid burning. Once amber, immediately tilt the pan and pour the hot caramel into a 6-cup bundt or 9-inch round flan mold, swirling to coat the bottom evenly. Set aside and allow caramel to harden while you prepare the custard.

Preheat and mix milks

Preheat the oven to 325°F (160°C). In a medium saucepan, warm 2 cups whole milk until it is just hot to the touch but not boiling (about 2–3 minutes). Remove from heat.

Blend custard

In a blender (or in a bowl whisking vigorously), combine the warmed whole milk, 1 can sweetened condensed milk, 1/2 can evaporated milk, 4 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Blend on low-high for about 20–30 seconds until smooth and slightly frothy. If you prefer a silkier texture, strain the mixture through a fine-mesh sieve into a pouring pitcher to remove any chalaza or foam.

Pour into mold

Carefully pour the custard mixture over the set caramel in the prepared mold. Cover the top of the mold tightly with aluminum foil to prevent steam from dripping into the custard.

Prepare bain-marie

Place the covered flan mold into a large roasting pan. Pour about 4 cups of hot water into the roasting pan around the mold, filling the pan so the water comes halfway up the sides of the flan mold (bain-marie).

Bake

Bake in the preheated oven for 50–65 minutes, or until the custard is set but still slightly jiggly in the center (an instant-read thermometer inserted near the center should read about 170–175°F / 77–80°C). Start checking at 50 minutes to avoid overbaking.

Cool and chill

Carefully remove the flan mold from the water bath and discard the water. Remove the foil and let the flan cool to room temperature, then refrigerate, still in the mold, for at least 4 hours or preferably overnight to fully set and develop flavor.

Unmold

To unmold, run a thin knife around the inside edge of the mold to loosen the custard if needed. Place a serving plate over the mold and quickly invert the mold and plate together. Tap gently and lift the mold away — the caramel will flow over the flan to create a glossy sauce. If caramel sticks, warm the bottom of the mold briefly over hot water to loosen the caramel before inverting.

Garnish and serve

Slice the pudim into wedges and serve chilled. Garnish each slice with an optional mint leaf and a crispy wafer (omit wafer to keep dessert gluten-free). Store any leftovers covered in the refrigerator for up to 4 days.