Pudim De Leite Recipe

Make the caramel

Place granulated sugar and 3 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Stir with a heatproof spatula or spoon just until the sugar dissolves and the mixture is uniform. Stop stirring and allow the sugar to come to a simmer; gently swirl the pan occasionally so it cooks evenly. Watch carefully as it changes color: after 6–8 minutes it will be amber, then deep amber. When it reaches a deep golden-amber (do not let it burn), immediately remove from heat.

Working quickly but carefully, tilt the pan and spoon the hot caramel into a 6-cup flan mold (or a 9-inch round cake pan) coating the bottom and sides evenly. If caramel hardens in the pan, return the pan briefly to low heat to re-melt. Set the caramel-coated mold aside to cool and harden while you prepare the custard.

Warm the milks

Combine whole milk and evaporated milk in a small saucepan and warm over low heat until it is hot to the touch and just below simmering (steam rising, small bubbles at edges), about 4–6 minutes. Do not boil. Remove from heat.

Mix eggs and condensed milk

In a large bowl, whisk the eggs lightly just to combine. Add the sweetened condensed milk, warm milk mixture (pour gradually while whisking to temper the eggs), vanilla extract, and a pinch of fine salt. Whisk until the mixture is smooth and homogeneous. Avoid creating too many bubbles.

Strain and remove bubbles

Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and bubbles. Let the custard sit for 2–3 minutes; skim off any foam from the surface with a spoon for a cleaner texture.

Assemble in mold

Pour the strained custard gently over the set caramel in the prepared mold.

Prepare water bath

Place the filled flan mold in a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the flan mold (use roughly 1 liter of hot water; adjust as needed).

Bake

Preheat oven to 325°F (160°C). Carefully transfer the roasting pan to the oven and bake until the custard is set but still slightly jiggles in the center, about 50–60 minutes. A knife inserted near the center should come out mostly clean with just a few moist crumbs.

Cool and chill

Remove the flan mold from the water bath and let it cool to room temperature on a wire rack, about 30–45 minutes. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully chill and develop texture.

Unmold and serve

To unmold, run a thin knife around the edge of the mold to loosen. Place a serving plate inverted over the mold, then quickly invert the plate and mold together. The caramel will flow over the custard as a sauce. If the caramel sticks, warm the bottom of the mold briefly with a kitchen torch or place the mold in hot water for a few seconds to loosen before inverting. Serve chilled. Optional: accompany with a crisp wafer (omit for gluten-free) or fresh berries.