Pudim de Leite Condensado: Brazil’s Condensed Milk Flan
Pudim de leite condensado, or Brazilian condensed milk flan, is more than just a dessert—it’s a nostalgic symbol of celebration, comfort, and home. Whether it’s a Sunday family lunch, a birthday party, or a holiday feast, there’s a good chance you’ll find this iconic golden flan shimmering on the table, sliced into creamy wedges and soaked in glistening caramel.
With its silky texture, sweet simplicity, and unmistakable caramel glaze, pudim holds a special place in the hearts (and kitchens) of Brazilians across generations. It’s a dessert that requires very few ingredients—just sweetened condensed milk, eggs, milk, and sugar—but when made with care, the result is nothing short of magical.
A Taste of Brazilian Tradition
This dessert has deep cultural roots in Brazil but shares similarities with other custards found in Latin America and Europe, such as flan in Spain and crème caramel in France. What sets the Brazilian version apart is the use of sweetened condensed milk, a pantry staple in many Brazilian homes. Brought to prominence in the mid-20th century with the rise of Nestlé’s Leite Moça brand, condensed milk transformed Brazilian sweets, making recipes creamier, richer, and more accessible.
Why Everyone Loves Pudim
Part of pudim’s charm is its perfect contrast: a rich, velvety custard balanced by a slightly bitter caramel top. When unmolded, the golden caramel cascades down the sides of the flan like edible amber, creating a presentation that’s both elegant and inviting.
Despite its refined appearance, pudim is incredibly approachable to make—no fancy tools or complicated steps. Just blend, bake in a bain-marie (water bath), chill, and unmold. That’s it.
It’s a dessert that proves, time and again, that simple ingredients, when treated with love and care, can become unforgettable.
RECIPE
Ingredients List
- 397 grams sweetened condensed milk
- 397 milliliters whole milk
- 3 large eggs
- 200 grams sugar for caramel
Preparation Details
- Measure all ingredients precisely.
Preparation Steps
- Preheat oven to 180°C (350°F).
- For the caramel, melt sugar in a saucepan over medium heat until it turns golden brown. Pour the caramel into a flan mold or baking dish, coating the bottom and sides.
- In a blender, combine sweetened condensed milk, whole milk, and eggs. Blend until smooth.
- Pour the mixture into the caramel-lined mold.
- Place the mold in a larger baking dish and add hot water to the larger dish, reaching halfway up the sides of the mold (bain-marie).
- Bake for about 40-50 minutes, or until a skewer inserted into the center comes out clean.
- Let it cool completely, then refrigerate for at least 2 hours.
- Invert onto a serving plate before serving.
Tips and Tricks
- Be careful when making the caramel, as it can get very hot.
- The bain-marie ensures the pudim cooks evenly and prevents it from cracking.
Allergens and Dietary Information
- Contains dairy and eggs.
- Not gluten-free.
Nutritional Information
- Calories: 250 per serving
- Fats: 8 grams
- Proteins: 6 grams
- Carbohydrates: 38 grams
Servings
4 servings
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
Serving Suggestions
Serve chilled. The caramel sauce will flow over the pudim when inverted.
Variations
- Add a splash of vanilla extract to the blender mixture.
- Garnish with fresh fruit.
