Brazilian recipe
Classic Homemade Brazilian Custard (Pudim)
A traditional Brazilian comfort food, this classic custard is known for its firm, velvety texture and rich caramel finish. Simple to make and perfect for any occasion.
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Ingredients
1 cup granulated sugar for the caramel
4 tablespoons all-purpose flour
500 ml whole milk, boiled
1 cup coffee-sized measure of water for the caramel
3 large eggs
8 tablespoons granulated sugar for the custard base
4 tablespoons all-purpose flour
500 ml whole milk, boiled
1 cup coffee-sized measure of water for the caramel
3 large eggs
8 tablespoons granulated sugar for the custard base
Where to find ingredients
All ingredients like sugar, eggs, flour, and whole milk can be easily found in any local grocery store or supermarket. For the whole milk, choose a full-fat variety (blue label in many regions) to ensure the proper creaminess of the custard. If you need traditional Brazilian-style pudding molds (with the central tube), they are often stocked in the kitchenware section of Latin American markets or large international home goods stores.
Preparation method
- Preheat your oven to its highest temperature setting
- Place enough cold water in a roasting pan to reach about two fingers deep, and place the pan in the oven to heat up
- In a saucepan, combine the sugar for the caramel with the water and cook over low heat until the sugar dissolves completely
- Once the syrup starts to bubble and boil, avoid stirring it with a spoon
- Remove the caramel from the heat as soon as it reaches a deep golden color and thickens slightly
- Carefully pour the hot caramel into your pudding mold, tilting it to coat the bottom, sides, and the central tube evenly
- Set the mold aside to cool
- In a blender, beat the eggs with the 8 tablespoons of sugar for about 5 minutes, until the mixture is pale and well-aerated
- Gradually add the all-purpose flour, one tablespoon at a time, keeping the blender running
- With the blender still running, slowly pour in the boiling milk and continue to mix for another 2 minutes until everything is thoroughly incorporated
- Pour the custard mixture into the pre-caramelized mold
- Place the mold into the roasting pan with the hot water already in the oven for a bain-marie bake
- Bake for approximately 50 minutes to 1 hour, or until the surface is beautifully golden brown
- Check for doneness by inserting a toothpick or thin knife into the center
- If it comes out clean, your pudim is ready
- Unmold the pudim while it is still warm by placing a serving plate over the mold and flipping it quickly
- Serving it warm ensures the caramel remains silky and flows easily, helping the pudding release without sticking
Observations
This recipe is a traditional take on a Brazilian favorite, cherished for its satisfying, firm texture that sets it apart from standard condensed milk puddings. The secret to an immaculate unmolding and a smooth, flowing caramel sauce is serving it while still slightly warm, which keeps the syrup from hardening and helps the custard release from the mold perfectly.
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