Pudim de Leite, also known as Brazilian Flan or Leche Asada in other Latin American countries, is a popular dessert originating from Brazil. It is a creamy, caramelized custard dessert and is made by combining sweetened condensed milk, regular milk, eggs and vanilla extract, which are then mixed together and baked in a water bath until set. The result is a smooth and velvety custard with a rich caramel sauce on top.
Pudim de leite is popular due to its luscious texture and indulgent flavor. It has a delicate sweetness that is balanced by the slightly bitter caramel topping. The dessert is typically served chilled, allowing the flavors to meld together and create a refreshing treat. It is often enjoyed on special occasions and is commonly found in Brazilian restaurants and bakeries throughout the country. Pudim de Leite is also enjoyed in Cape Verde which used to be a Portuguese colony too.
Origin & Cultural Significance
The origin of Pudim de Leite can be traced back to Portuguese colonial influence in Brazil. Portuguese cuisine heavily influenced Brazilian culinary traditions, and custard-based desserts like Pudim de Leite have their roots in Portuguese cooking. Over time, the recipe evolved and adapted to local tastes, incorporating ingredients like condensed milk, which is widely used in Brazilian desserts.
In Brazilian culture, Pudim de Leite is often associated with home cooking, nostalgia, and a sense of comfort. It represents the warmth of family gatherings and the joy of sharing a delicious dessert with loved ones. The dessert has become an integral part of Brazilian culinary identity, and its cultural significance is reflected in its presence in traditional recipes, restaurants and culinary events throughout the country.
For the caramel:
- Granulated sugar - 1 cup
- Water - 1/4 cup
For the custard:
- Whole milk - 4 cups
- Sweetened condensed milk - 1 can
- Large eggs - 4
- Vanilla extract - 1 tsp
For serving (optional):
- Whipped cream
- Fresh berries
- Preheat your oven to 350°F (175°C). Place a larger baking dish or roasting pan inside the oven and fill it halfway with water. This will be the water bath for baking the pudim.
- Start by making the caramel. Next, water and granulated sugar should be heated in a small pot. Stir to dissolve the sugar, then let it boil without stirring. Occasionally swirl the pan to promote uniform caramelization. Cook the syrup until it reaches a rich, golden brown color. Make sure to not burn it. As soon as the caramel is prepared, transfer it into a 9-inch round baking dish and swirl it to uniformly coat the bottom. Set aside to cool and harden.
- In a blender, combine the whole milk, sweetened condensed milk, eggs, and vanilla extract. On low speed, blend all the ingredients until the mixture is smooth and all the components are well incorporated.
- Carefully pour the custard mixture into the caramel-coated baking dish. To create a water bath, put the dish inside the bigger baking dish filled with water.
- Bake for approximately an hour in the preheated oven, or until the pudim is set but the center is still somewhat wobbly. Insert a toothpick in the middle to determine when the food is done. The pudim is prepared if it comes back clean.
- Once done, remove the baking dish from the oven and from the water bath. Let the pudim cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- To serve, run a knife around the edges of the baking dish to loosen the pudim. Place a serving plate over the dish, then invert the pudim onto the plate, allowing the caramel to drizzle over the top.
- Slice the pudim into individual servings and serve chilled. Optionally, you can garnish each serving with a dollop of whipped cream and fresh berries.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 107mgSodium: 95mgCarbohydrates: 36gFiber: 1gSugar: 35gProtein: 8g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.