Brazillian flan

Brazilian Flan
Pudim de leite, pronounced ‘poodeem dee lay-chay’ is a Brazilian dessert served throughout the country. It’s not much different from a French crème caramel, but it’s easier to make and the texture is quite firm, yet still creamy.

Serves 6 to 8


For the caramel:

  • ¾ cup sugar, divided

For the cream:

  • 2 (397g each) cans sweetened condensed milk
  • 3 ¼ cups low-fat milk or enough to fill the 2 cans of condensed milk
  • 5 eggs


Preheat the oven to 350°F (180°C).

Place one-third of the sugar in a heavy saucepan over medium heat. Allow it to melt without stirring. Add the next third and allow to melt, and then add the last third. You should have a lovely amber-colored caramel.

Pour it into a savarin pan (or a bundt tin in a pinch), tilting the pan so that the caramel coats the base evenly.

To prepare the cream, pour the sweetened condensed milk into a blender. Then fill the empty cans of condensed milk with low-fat milk and pour them into the blender. Add the eggs. Blend for 1 minute, until perfectly smooth.

Pour the mixture into the pan over the caramel. Place the pan in an ovenproof dish with enough boiling water to reach halfway up the pan. Cover with a sheet of foil and bake for 75 to 90 minutes, until the cream has set, but still wobbles a little in the center like a set jelly. You can also test with the tip of a knife or cake tester, which should come out dry.

If the pudim is still not done, extend the cooking time until it sets.

Allow to cool completely and then chill for 3 hours. Just before serving, fill your kitchen sink with very hot water and dip the lower part of the pan into it. Turn the pudim de leite onto a serving dish and serve in slices.

Recipes extracted from Baklava to Tarte Tatin: A World Tour in 110 Dessert Recipes by Bernard Laurance (published by Flammarion). Photography © Amélie Roche

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