Snack · 90 min · brazilian

Pudim de Leite (Condensed-Milk Flan)

This is the kind of Brazilian snack you’ll make on repeat — condensed milk and milk, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cans Condensed milk
• 2 cups Milk
• 4 Eggs
• 1 cup Sugar
• 0.25 cup Water
• 1 tsp Vanilla

Steps

1. Melt the sugar with the water in a heavy pan, swirling — never stirring — until it turns a deep amber caramel. Pour immediately into a ring mold, tilting to coat. Work fast; caramel waits for no one.
2. Blend the condensed milk, milk, eggs, and vanilla until completely smooth, then strain into the caramel-lined mold. Straining guarantees the silkiest possible custard.
3. Cover the mold tightly with foil and set it in a roasting pan. Pour in boiling water to come halfway up the mold — the water bath is what keeps the custard gentle and creamy.
4. Bake at 350°F for 60 to 70 minutes, until the edges are set and the center still trembles slightly. It firms as it cools.
5. Cool completely, then chill at least 4 hours, preferably overnight. Patience is an ingredient in pudim.
6. Run a thin knife around the edge, place a platter over the mold, and invert with confidence. The caramel cascades over the custard — the money shot of Brazilian dessert.

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