Brazilian

Serving

Pudim de Leite (Brazilian Flan)

Name: Pudim de Leite (Brazilian Flan)
Total time: 90 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 1 cup granulated sugar, for caramel; 1 (14 oz) can sweetened condensed milk; 1.5 cups whole milk; 4 large eggs; 1 tsp vanilla extract

A silky caramel-topped milk pudding made with sweetened condensed milk, the most requested dessert at any Brazilian family gathering.

90 minutes

Serves 8

Dessert

31 min prep

50 min cook

Contains common allergens

Egg Dairy

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Instructions

7 steps

1
Preheat the oven to 350°F and bring a kettle of water to a boil for the water bath.
2
Melt the sugar in a saucepan over medium heat, swirling until it turns deep amber, then quickly pour into a round baking pan or bundt mold, tilting to coat the bottom.
3
In a blender, combine the condensed milk, whole milk, eggs, and vanilla, and blend until smooth.
4
Pour the mixture over the caramel in the pan.
5
Place the pan in a larger roasting dish, pour in boiling water to reach halfway up the sides, and bake for 55-65 minutes until set but still slightly jiggly in the center.
6
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
7
Run a knife around the edge and invert onto a serving plate so the caramel sauce pools over the top before slicing.

Pudim de Leite (Brazilian Flan) — plated and served — Serving moment. How Pudim de Leite (Brazilian Flan) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

80/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 77

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

160

Calories

5 g

Protein

27 g

Carbs

4 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pudim de leite descends from the Portuguese colonial custard tradition but became distinctly Brazilian once sweetened condensed milk, introduced commercially in the early 20th century, replaced part of the fresh milk and eggs, giving it a denser, richer set than a French-style flan. It is the default Sunday lunch dessert in most Brazilian homes, so common that its absence from a family meal is more notable than its presence. The inverted presentation, caramel pooling over the top, is considered essential rather than decorative.

Listahan note

This version leans on the classic three-way blend of condensed milk, whole milk, and eggs, baked in a water bath for a silky set, so getting the caramel color and the bake time right matters more than any add-in.

Technique cues

The caramel needs to reach a deep amber, not a light gold, because it continues cooking briefly as it's poured and needs enough color depth to read as caramel rather than taste flat once diluted by the custard's condensation during baking.
Blending rather than whisking the custard base is what gives pudim de leite its characteristically ultra-smooth, dense texture, since the blender fully emulsifies the eggs into the milks without overbeating in air bubbles.
The water bath is what keeps the custard's edges from curdling before the center sets, direct dry oven heat on an uninsulated pan overcooks the outer ring while the middle remains loose.

Kitchen flow

Parallel prep: Start the caramel first, since it needs to be poured into the mold immediately, then blend the custard base while the caramel cools slightly.
Make-ahead: Pudim de leite is meant to be made ahead, it needs at least 4 hours and ideally overnight in the fridge to set fully and firm up for clean slicing.
Leftover move: Leftovers keep well chilled and covered; serve cold directly from the fridge rather than reheating, which the custard doesn't need or benefit from.
Cleanup rhythm: Soak the caramel-coated mold in hot water immediately after unmolding, hardened caramel is much easier to dissolve while the pan is still warm.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

granulated sugar, for caramel

the base layer and glossy sauce

Purpose: melted to a deep amber, it forms both the mold's lining and the sauce that coats the finished pudim when inverted

Handling: melt it undisturbed or with gentle swirling, never stirred with a utensil, which can cause it to seize and crystallize

Adaptation: there's no good substitute if you want the classic caramel layer, though a store-bought caramel sauce could be poured in as a shortcut with a less deep flavor

sweetened condensed milk

the custard's density and sweetness backbone

Purpose: condensed milk is what separates Brazilian pudim from a French flan, giving it a denser, richer set and built-in sweetness rather than relying solely on added sugar

Handling: blend it thoroughly with the other liquids so it fully incorporates rather than settling at the bottom

Adaptation: there is no true substitute; using only whole milk and sugar produces a noticeably lighter, less characteristic custard

large eggs

the setting agent

Purpose: eggs are what allow the custard to set into a sliceable, silky solid once baked, rather than remaining a liquid milk mixture

Handling: blend them in fully but avoid over-blending for too long, which can incorporate excess air bubbles into the finished texture

Adaptation: there is no reliable egg-free substitute that achieves the same sliceable set for this style of custard

whole milk

loosens the density from the condensed milk

Purpose: it balances the thick condensed milk into a pourable custard base that still sets firm, rather than an overly dense, cloying result

Handling: use it at room temperature so it blends smoothly with the other ingredients

Adaptation: a full-fat non-dairy milk like oat or coconut milk can substitute, though it will shift the flavor and slightly change the set

Technique notes

Pour boiling water into the outer roasting pan after it's already in the oven to avoid sloshing hot water into the custard mixture itself.
Check doneness by looking for a center that jiggles slightly like set gelatin rather than looking fully firm, it will continue to set as it cools and chills.
Run a thin knife around the edge before inverting, this breaks the seal so the custard releases cleanly instead of tearing.

Ingredient swaps

Dairy-free direction: Use full-fat coconut milk in place of the whole milk and a coconut-based condensed milk alternative, understanding the flavor will shift toward coconut.
Lower-sugar direction: Reduce the caramel sugar slightly and use a reduced-sugar condensed milk, though the custard will be noticeably less sweet and glossy.
Individual-portion option: Divide the mixture among small ramekins instead of one large mold for shorter bake times and easier portioning.

Serve alongside

fresh sliced strawberries
a light dusting of unsweetened whipped cream
a small espresso alongside
cafezinho (sweetened Brazilian coffee)
a strong espresso

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate covered for up to 4 days.
Serve chilled directly from the fridge, it is not reheated.
Can be frozen unmolded for up to a month, though the caramel sauce texture softens slightly after thawing.

Equipment

medium saucepan for caramel
blender
round cake pan or bundt mold
larger roasting pan for the water bath

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