Brazilian Flan Recipe (Pudim)

I had a special request to share my grandmother’s Brazilian Flan (Pudim) recipe, and I’m thrilled to finally post it! Pudim was my grandmother’s absolute favorite dessert. If you haven’t noticed, the name of this website is “Tasty Recollections,” because my childhood was filled with her delicious creations. She made Pudim and Brazilian carrot cake so often that I got a bit tired of eating both when I was a kid. Funny thing is, as I’ve gotten older, my tastes have changed. I used to be all about chocolate (who isn’t?), but now, I really appreciate this magical pudim. As I was enjoying a slice recently, I thought, “Grandma really knew her stuff. This pudim is pure magic!”

What is Pudim?

Pudim, also known as Brazilian flan, is a creamy custard dessert. It’s in the same family as crème brûlée, crème caramel, and crème catalana, but with a Brazilian twist: it uses condensed milk. This dessert has been passed down in my family for generations, and if my daughter keeps up the tradition, she’ll be the fifth generation of pudim makers.

Is This Difficult to Make?

Not at all! Pudim is a straightforward recipe with just a few simple ingredients. The only tricky part might be taking it out of the pan, but don’t worry—I’ll walk you through every step. So far, I’ve never had any issues getting my flans to come out of the pan.

Brazilian Flan Ingredients:

• Sugar (for the caramel)
• Condensed milk
• Whole milk
• Eggs

You can double or halve the recipe to adjust the size, but keep in mind that it will affect the cooking time.

Smooth vs. Bubbly Pudim

Brazilians are divided when it comes to the perfect pudim. Some prefer it smooth (like me), while others like it with little holes. This recipe is designed for a smooth pudim, and I’ll give you tips to achieve that. If you prefer a bubbly pudim, you can simply follow the opposite of my advice.

Equipment:

• Aluminum bundt pan (traditional for pudim)
• Roasting pan (for the water bath)
• Heat gloves or dish towel (to handle the hot bundt pan)

How to Make Brazilian Flan (Pudim):

1. Make the Custard

You don’t need a blender—just a bowl and a whisk or spoon will do. Mix the ingredients well, but gently, to avoid incorporating too much air. Less air means fewer bubbles and a smoother pudim. Let the mixture rest in the fridge to allow any bubbles to pop while you make the caramel.

2. Make the Caramel Sauce

Melt the sugar in a medium-sized pan until it turns a light amber color. Add water carefully—it will bubble up, and some parts may harden, but that’s normal. Once smooth, pour the caramel into your bundt pan, swirling it to cover the bottom and sides. Let it cool. Be careful not to burn yourself!

3. Assemble the Pudim

Pour the custard through a sieve into the bundt pan. Cover with foil, place the bundt pan in a roasting pan, and preheat the oven to 320°F. Once the pan is in the oven, pour hot water into the roasting pan to reach halfway up the sides of the bundt pan.

4. Bake

Bake for about two hours. You can start checking on it after one and a half hours or so. The slow baking ensures a smooth pudim. It’s ready when it jiggles without making ripples, is firm to the touch, and a toothpick comes out clean. Cool for 30 minutes to an hour, run a knife around the edges, and refrigerate for at least 6 hours (overnight is best).

5. Unmold and Serve

To unmold, place the bundt pan over something hot (like boiling water) to loosen the caramel. Run a knife around the edges, place a large plate over the pan, and carefully flip it over. In Brazil, Pudim is normally served on its own, but you can served it however you like!

Troubleshooting/FAQ:

Q: My pudim has bubbles in it. What did I do wrong?

A: Bubbles form from too much air or high baking temperatures. Mix the custard gently and bake at a low temperature.

Q: How do I prevent the caramel from turning bitter?

A: Don’t overcook the caramel. Add water once it’s a light amber color to avoid bitterness.

Q: My pudim didn’t set properly. What happened?

A: It might not have baked long enough. Make sure it jiggles without ipples and a toothpick comes out clean when inserted into your pudim.

Q: How do I know when the pudim is ready to come out of the oven?

A: It’s ready when the top isn’t wet and it jiggles without making ripples.

Q: Can I use a different pan?

A: Yes, but it will affect the cooking time. Traditional aluminum bundt pans work best. Adjust baking time if using different pans.

Until next time!!! If you have any questions or if you made this recipe do not forget to leave a comment in the comment section down below and make sure to follow me on instagram!

Claudia