Brazilian Pudim

If you have ever sat at a Brazilian family table after a big Sunday lunch, you already know about pudim. It shows up in this dramatic, jiggly, caramel-soaked glory and the whole room goes quiet for a second. I grew up half Brazilian here in Kansas City, and pudim is one of those desserts that instantly takes me back to my family kitchen, everyone arguing about who gets the corner with the most caramel.

The best part? It looks like you spent all day on it, and you absolutely did not. There is no fussy custard whisking over a double boiler here. You literally blend everything, pour it over caramel, and let the oven do the work. It is the kind of dessert I make when I want to feel a little fancy without actually trying that hard, which, as a pregnant mom, is basically my entire personality right now.

A little heritage note

Pudim de leite condensado is hands down the most beloved dessert in Brazil. Pretty much every family has their version, and condensed milk is the magic ingredient that makes it so impossibly smooth and rich. My family always made it in a ring pan so the caramel could pool in the center, and watching someone flip it out onto the plate is genuinely a little nerve wracking every single time. When it slides out clean, it feels like a tiny victory.

My tips for the silkiest pudim

Two things make all the difference. First, blend the custard until it is truly smooth so you do not get little bubbles. Second, give it time in the fridge. I know it is hard, but an overnight chill gives you those clean restaurant style slices and lets the caramel turn into a glossy sauce.

A few little tools make this so much easier. A sturdy blender does all the heavy lifting, and a good bundt or tube pan gives you that classic pudim shape.

Heads up, a few of these are affiliate links, which just means I earn a tiny commission at no cost to you.

• A reliable blender
• A classic bundt pan
• A roasting pan for the water bath

Brazilian Pudim

A silky, caramel-kissed condensed milk flan that tastes like a hug from my Brazilian family. It is one of those desserts that looks fancy but could not be simpler.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Brazilian

Ingredients Method Notes

Ingredients

  

• 1 cup granulated sugar for the caramel
• 1 can sweetened condensed milk 14 oz
• 1 can whole milk use the empty condensed milk can to measure
• 3 large eggs
• 1 tsp vanilla extract

Method

 

1. Preheat the oven to 350F. In a saucepan over medium heat, melt the sugar without stirring until it turns a deep amber caramel, then quickly pour it into a round cake pan or bundt pan, swirling to coat the bottom.
2. Add the condensed milk, whole milk, eggs, and vanilla to a blender and blend until completely smooth, about 30 seconds.
3. Pour the custard over the caramel. Set the pan inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides.
4. Bake for about 60 minutes, until the center is just set with a slight jiggle. Remove from the water bath and cool to room temperature.
5. Chill in the fridge for at least 6 hours or overnight. To serve, run a knife around the edge and invert onto a rimmed plate so the caramel pools over the top.

Notes

Let the pudim chill overnight for the cleanest slices and the loveliest caramel pool. Run a knife around the edge before you invert it onto a plate.

Make it your own

Once you nail the basic version, you can play. A splash of espresso in the custard makes a dreamy coffee pudim, and a little orange zest is gorgeous too. However you make it, I hope it brings a little of that warm, noisy Brazilian table energy to your kitchen.

So glad you are here.
xo, Pam