Pudim looks exactly like flan, but the Brazilian version has a softer texture. You’ll find this dessert in every restaurant, cafe and home.
Typically Brazilian, pudim de leite (milk pudding) is a fairly easily made dessert
Originated in colonial Brazil, thanks to a Portuguese abbot, who based his recipe on ‘Priscos pudding’, a Portuguese dessert made from pork lard, egg yolks, sugar and water.
In the Brazilian version, the only ingredient that survived was the egg yolks.
So let’s see the recipe!
For the pudding, you’ll need 3 eggs, 1 tin of condensed milk and twice the quantity of normal milk.
To make the syrup, use 1 teacup of sugar and ½ a teacup of water.
You’ll need a specific mould for the pudding, which should be round with a hole in the middle – so that the pudding doesn’t stay uncooked in the middle. Opt for a small one.
In a bowl (or a food processor), mix all the ingredients together at once, until they become a homogenous mixture.
Separately, prepare the syrup. In a large pan, spread the sugar around and put it on low heat, mixing continuously until it melts. Once the sugar is nicely golden, mix in the half cup of boiling water and stir until the sugar crystals have dissolved. Pour this mixture into the base of the mould and then pour the pudding mixture on top.
Cover with kitchen foil and bake in a bain-marie in the oven, at 180°C, for about 1 hour and 30 minutes. Wait for the pudding to cool down, then, in a deep dish – so that the syrup doesn’t drain away – flip the pudding over: put the plate upside down over the mould first. Once you’ve done that, put it in the fridge and wait for it to cool down.
Your dessert is ready! Simple, wasn’t it?
Tip: If the sides stay stuck to the mould use a knife to delicately prize them away, try to let the air enter into the mould so as to loosen it.