Pudim De Leite Recipe

Prepare caramel

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan. Stir gently just to incorporate, then stop stirring. Cook over medium heat until sugar dissolves and the mixture begins to simmer and turn an amber color, about 8–12 minutes. Swirl the pan occasionally for even color; do not stir once it starts to boil to avoid crystallization.

When the caramel reaches a deep golden amber (do not let it burn), immediately remove from heat and tilt the pan carefully to pour the caramel into a 9-inch (or similar capacity) round flan mold or 6–8 individual ramekins, coating the bottom evenly. Work quickly—the caramel will harden fast. Set the caramel-coated mold(s) aside to cool and harden while you make the custard.

Warm the milk

Preheat oven to 325°F (160°C). Pour 2 cups whole milk into a small saucepan and warm over low heat until just warm to the touch (do not boil), about 3–5 minutes. This helps prevent curdling when mixing with eggs.

Blend custard

In a large bowl or blender, combine the warm milk, 1 can sweetened condensed milk, 1 can evaporated milk, 4 large eggs, 1 teaspoon vanilla extract, and a pinch of fine sea salt. If using a blender, blend on medium for about 20–30 seconds until smooth and slightly frothy. If using a bowl, whisk thoroughly until well combined and smooth.

Strain the custard mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any coagulated egg bits and ensure a silky texture.

Assemble

Carefully pour the strained custard mixture over the set caramel in the flan mold or ramekins, leaving a little room at the top (the custard will expand slightly). Place the filled mold(s) in a large roasting pan.

Bake in a water bath (bain-marie)

Create a hot water bath by pouring hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the flan mold(s). Cover the mold(s) loosely with aluminum foil to prevent a tough skin on top. Transfer the roasting pan to the center of the preheated oven and bake until the custard is set but still slightly wobbly in the center, about 50–65 minutes for a 9-inch mold or 30–40 minutes for individual ramekins. A knife inserted near the center should come out mostly clean.

Cool and chill

Carefully remove the flan(s) from the water bath. Remove foil and let cool to room temperature on a wire rack for about 1 hour. Then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of the flan to loosen it. Place a serving plate upside down over the mold (or a plate on top of each ramekin) and quickly invert. Tap gently to release; the caramel will flow over the custard. If the caramel sticks, warm the bottom of the mold briefly in hot water to loosen it, being careful not to let water get into the flan. Garnish with fresh berries or whipped cream if desired and serve chilled.