Recipe · Dessert
Pudim de leite condensado – caramel pudding
Pudim de leite condensado is a classic on Brazilian festive tables: a dense pudding with caramel, baked in a water bath and chilled overnight. The ingredients are simple, patience makes the difference. You also need at least 6 hours of chilling time.
Method
- Preheat the oven to 170 °C (top and bottom heat). Have a pudding mould of about 20 cm and a large roasting tin or baking dish ready for the water bath.
- Caramelise the sugar with the water in a pot over medium heat without stirring until golden brown. Careful, caramel is extremely hot. Pour it into the mould at once and swirl until the base is covered.
- Gently stir the condensed milk, milk and eggs without whisking in much air. Pour through a sieve into the mould.
- Cover the mould with foil, set it in the roasting tin and pour hot water in to about half the height of the mould. Bake for 50–60 minutes, until the centre only wobbles slightly when shaken.
- Lift out of the water bath, let cool and chill for at least 6 hours, ideally overnight.
- To serve, run a knife around the edge, dip the mould briefly in hot water and turn the pudding out onto a plate.
- Caramel is hot: Caramel gets far above 150 °C and causes serious burns. Use oven gloves, keep children away and never go near it with wet hands.
- Smooth texture: Do not blend or whisk, or air pockets form. The sieve catches egg strands.
- Check the baking time: Baking too long makes the pudding holey and firm. The centre should still wobble slightly, and it firms up in the fridge.
- Choosing a mould: A mould with a centre hole cooks more evenly. A normal loaf tin also works, but needs a little longer.
- Condensed milk: Use sweetened condensed milk, not unsweetened. The dessert contains milk and egg. Covered, the pudding keeps for about 3 to 4 days in the fridge.
Handy extras
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Pudding mould with lid (20 cm)
The classic mould with a centre hole cooks evenly. Check that it is suitable for the oven and water bath.
Sweetened condensed milk (leite condensado)
A can of sweetened condensed milk, not unsweetened evaporated milk. Check that it says sweetened.
Large roasting tin for the water bath
The mould must fit inside with the water reaching halfway up.
Frequently asked questions
Why does my pudding have holes?
Usually it was baked too hot or too long, or the mixture was too airy. Check the water bath, strain the mixture and watch the baking time.
Can I freeze the pudding?
It turns watery and loses its texture. Better to keep it fresh in the fridge.
Do I need a special mould?
Not necessarily. The classic mould has a centre hole. An ovenproof dish or a loaf tin also works.
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