Pudim de leite condensado
Brazil's condensed-milk caramel custard, baked in a ring mould in a water bath and turned out so the caramel runs down the sides.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Rest
- 6 hr
- Total
- 7 hr 40 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Pudim de leite condensado is a dense, sweet caramel custard. A tin of condensed milk, the same tin filled with whole milk, and three eggs are blended for a few seconds and poured into a ring mould lined with dark caramel. It bakes slowly in a water bath, chills overnight, and is turned out so the caramel runs down the sides and pools in the middle. It is firmer and sweeter than a French crème caramel. Strain the mixture and bake it low if you want it smooth; blend it hard and bake it hotter and you get the small holes some families prefer.
What you'll need
5 ingredients. Tap each one once it's out on the bench.
- Caramel
- Custard
Ingredients
Custard
- Sweetened condensed milk, one tin395 g
- Milk, whole; measure it in the empty condensed milk tin395 ml
- Egg3
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat the oven to 170°C and boil a kettle. Have ready a 20 to 22 cm ring mould with a central tube, and a roasting tin it fits in.
5 min170°C
Step 2
Put the sugar and water in a saucepan over medium heat and leave it, swirling now and then but not stirring, until it turns deep amber, 8 to 10 minutes. Pour it straight into the mould and tilt to coat the base and some of the sides. It will set hard, which is fine.
10 min
Watch: Caramel is far hotter than boiling water. Hold the mould with a cloth and keep children clear.
Step 3
Blend the condensed milk, milk and eggs for 20 to 30 seconds. For a smooth pudim, strain the mixture through a sieve, let it stand for 10 minutes so the bubbles rise, and skim them off.
12 min
Tip: Blend longer and skip the straining if you want the holes.
Step 4
Pour the mixture over the set caramel and cover the mould with foil. Stand it in the roasting tin and pour boiling water into the tin to come halfway up. Bake for 60 to 75 minutes, until the edges are set and the centre has only a slight wobble; a deep mould can take up to 90.
70 min170°C
Step 5
Lift the mould out of the water and cool to room temperature, then chill it for at least 6 hours, ideally overnight.
360 min
Step 6
To turn it out, run a thin knife around the outer edge and the tube. Put a deep plate on top, flip it over in one quick move and lift the mould away. If it sticks, stand the base in hot water for a minute.
5 min
Nutrition
Per serving · estimate
- Calories
- 253 kcal
- Protein
- 6.4 g
- Carbs
- 43.5 g
- Fat
- 6.6 g
- Saturated fat
- 3.5 g
- Fibre
- 0 g
- Sugar
- 43.6 g
- Sodium
- 98 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Eggs
- Vegetarian
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Ring mould → A 20 cm round cake tin or loaf tin
The centre takes longer to set without the tube; check from 75 minutes.
Tips
- On the stovetop: cook the covered mould in a wide pan of simmering water for about 50 minutes. In a pressure cooker, with water halfway up the mould, allow roughly 20 to 40 minutes at pressure depending on the cooker, and let the pressure drop on its own before opening.
- Caramel stuck in the mould dissolves with a splash of hot water. Pour it over the slices.
History & culture
It is the dessert of Brazilian birthday parties, Sunday lunches and Christmas, and the one most home cooks learn first. Every kitchen has a pudim mould with a tube in the middle, and padarias sell it by the slice. Families argue for years over smooth against pudim com furinhos, the one with little holes.
Egg puddings and caramel custards came to Brazil with the Portuguese, whose convents made sweets from egg yolks and sugar famous. Condensed milk changed the recipe in the twentieth century. Nestlé began making it in Brazil in the 1920s, under the brand that became Leite Moça, and promoted it with recipes. The condensed-milk pudim replaced older egg-and-sugar versions in most homes.
Traditional — Families vary the eggs from two to four, and some add a few drops of vanilla. The oven water bath is written here; plenty of Brazilian cooks use the stovetop or a pressure cooker instead.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pudim de leite condensado take?
7 hr 40 min all in — 20 min prep, 1 hr 20 min cook, 6 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 slices. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender, Oven, Baking tray.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
200 g of Sugar.
What can I use instead?
Ring mould → A 20 cm round cake tin or loaf tin. The centre takes longer to set without the tube; check from 75 minutes.
What should I watch for?
Caramel is far hotter than boiling water. Hold the mould with a cloth and keep children clear.
Any tips from this recipe?
On the stovetop: cook the covered mould in a wide pan of simmering water for about 50 minutes. In a pressure cooker, with water halfway up the mould, allow roughly 20 to 40 minutes at pressure depending on the cooker, and let the pressure drop on its own before opening. Caramel stuck in the mould dissolves with a splash of hot water. Pour it over the slices.
Can I prepare this ahead?
Lift the mould out of the water and cool to room temperature, then chill it for at least 6 hours, ideally overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
