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Pudim de leite

Brazilian Caramel Cream (pudim de leite)

A smooth and delicate cream with a delicious runny caramel sauce. I'm sure your mouth will water! Come quickly to check it, it's an easy dessert to make.
Course: Dessert
Cuisine: Brazilian
Keyword: Easy recipe, Pastry
Portions 8
Prep Time: 15 minutes
Temps de repos: 4 hours
Cooking time (bain-marie): 1 hour
Print Recipe

Équipements

Ingredients

  • 1 can/box sweetened condensed milk
  • 2 measures whole milk (take the condensed milk can/box)
  • 3 eggs

Pour le caramel

  • 100 g sugar

Instructions

  • Place a big cooking plate in the oven, and pour water in it (to reach around half of the chimney mold height)
  • Preheat the oven to 180°C.

For the caramel

  • Put half of the sugar in a saucepan. Heat over medium heat.
  • When the sugar starts to melt down, add its second part. Keep cooking until you get a caramel (Attention: not too dark, to avoid bitterness).
  • Advice: do not stir the sugar during the caramel cooking. Avoid that it burns and to gets homogeneous cooking, you can slightly stir the pan by softly rotating your wrist.
  • Pour the caramel at the mold bottom and spread it around.

For the cream

  • Put the sweetened condensed milk, the eggs and the milk in a bowl. Stir this mixture with a hand mixer (or a blender if you have one).
  • Pour the mixture over the caramel.
  • Cover the mold with aluminum foil paper.
  • Take the mold to the baine-marie.
  • Cook for about 1 hour, until the pudim is firm to the touch (it will still be shaky, that's normal (Attention: it should not be liquid. It will firm up after resting in the refrigerator)
  • To cook it in the Instant Pot: Pour one cup of water into the bottom of the pot. Place the grill and the pan with the mixture (covered with the aluminum foil). Close and program it on high pressure mode. Cook it for 15 to 20 minutes, depending on the pudim firmness. At the end of the cooking time, set it aside during 10 minutes before releasing the pressure manually.
  • When cooked, take the pudim to the refrigerator during for at least 4 hours, ideally overnight.
  • The next day, proceed the de-moulding. Remove the aluminum foil. To facilitate the removal from the mold, place the bottom of the mold in boiling water for a few minutes, this will allow the caramel to liquify. Gently press the entire edge of the pudim, including around the chimney, to loosen it from the mould wall. Finally, give the pan a few firm strokes, but gently. You should feel the pudim unleashing from the wall.
  • Place a rimmed plate on the top of the mold (otherwise you'll have caramel all over the floor), then flip the whole thing over. The pudim should turn out without too much difficulty.