Ycaroh's Kitchen blog

Condensed Milk Pudding: A Brazilian Dessert Classic

Pudim de Leite Condensado com Calda de Caramelo

Prep Time

20 minutes

Cook Time

1 hour and 30 minutes

Total Time

2 hours and 50 minutes (including cooling time)

Servings

8

Yield

1 pudding

Calories

Aproximadamente 300 calorias por porção.
Condensed Milk Pudding epitomizes Brazilian dessert culture, celebrated for its creamy texture and gentle, sweet flavor. This recipe brings to the table a perfect blend of simplicity and elegance, resulting in a pudding so silky it melts in your mouth, topped with a layer of golden caramel that sublimely complements its sweetness. Perfect for parties, family dinners, or simply as a treat for oneself, this pudding is sure to be the highlight.

Ingredients

Caramel
  • 1 cup (7oz) of sugar for the caramel
  • 1/2 can of hot water
Pudding
  • 1 can (14oz) of condensed milk
  • 1 can (using the condensed milk can for measurement) of whole milk (about 14oz total)
  • 3 large eggs
  • 1 teaspoon (0.17oz) of vanilla extract (optional)

Instructions

Begin by preparing the caramel:
  • in a saucepan, melt the sugar until it turns golden.
  • Carefully add the hot water and stir until the caramel is smooth.
  • Pour the caramel into a bundt pan, tilting to cover the entire bottom and sides.
  • Let it cool.
Pudding
  • Blend the condensed milk, milk, eggs, and vanilla in a blender until you achieve a smooth and homogeneous mixture.
  • Pour the mixture into the caramelized mold.
  • Cover with aluminum foil and bake in a water bath in a preheated oven at 350°F for approximately 1 hour and 30 minutes.
  • After baking, allow the pudding to cool completely and refrigerate for at least 2 hours before unmolding.
  • To unmold, run a knife around the edges of the pudding and invert onto a serving plate.

Tips & Tricks

  • Ensure you use room temperature eggs to avoid air bubbles.
  • The caramel should be golden, not too dark, to prevent bitterness.
  • The water bath is crucial for cooking the pudding evenly, ensuring its creamy texture.
  • For an even smoother texture, strain the pudding mixture before pouring it into the mold.
  • If you prefer a pudding without holes, instead of using a blender, gently mix the ingredients with a whisk and cook at a lower temperature.

Mise en Place

Ingredients

Utensils

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