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 pudim. As I was enjoying a slice recently, I thought, “Grandma really knew her stuff. This pudim is really the best!”
Table of Contents
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.
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.
Brazilian Flan Ingredients:
- Sugar (for the caramel)
- Condensed milk
- Whole milk
- Eggs
- Vanilla Extract (optional)
You can double or halve the recipe to adjust the size, but keep in mind that it will affect the cooking time.
How to Make Brazilian Flan (Pudim) Overview:
Melt sugar until amber, then carefully add water and swirl the caramel around your bundt pan. Strain the custard into the pan, cover with foil, and bake in a water bath at 320°F for at least 1 hour and 30 minutes. Once set, cool slightly, then chill in the fridge for at least 6 hours before serving.
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 ripples 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
Recipe Card
Brazilian Flan (Pudim)
Equipment
- Bundt Pan I like to use a pan made of aluminum
- Large Roasting Pan that fits your Bundt Pan for the water bath
- Oven Mitts t handle the hot pan
- Aluminum foil to cover your bundt pan
Ingredients
For the Flan
- 2 cans condensed milk 600 ml
- 600 ml whole milk
- 4 eggs
- 2 yolk
- 1/4 teaspoon vanilla extract
Caramel Sauce
- 1 + 1/2 cup white sugar
- 1/2 cup boiling water
Instructions
Make the Caramel Sauce
- In a medium-sized pan, melt sugar over low heat until it turns a light amber color.1 + 1/2 cup white sugar, 1/2 cup boiling water
- Carefully and slowly add water to the caramel., one tablespoon at a time. It will bubble and some parts may harden, but this is normal. Continue stirring until smooth.
- Pour the caramel into a bundt pan, swirling to coat the bottom and sides. Let it cool while you make the custard.
Make the Custard:
- In a bowl, whisk together eggs, milk, vanilla extract and condensed milk until smooth.2 cans condensed milk , 600 ml whole milk, 4 eggs, 2 yolk, 1/4 teaspoon vanilla extract
Assemble the Pudim
- Preheat the oven to 320°F (160°C).
- Pour the custard through a sieve into the caramel-coated bundt pan.
- Cover with foil. Place the bundt pan in a roasting pan and place the roasting pan in the oven. Pour hot water into the roasting pan, reaching halfway up the sides of the bundt pan.
Bake
- Bake for at least 1 hour and 30 minutes . Do not increase the heat to avoid bubbles.
- Your flan is ready when it jiggles without ripples, the top is not wet, and a toothpick inserted comes out clean.
Refrigerate
- Let it cool for 30 minutes to 1 hour. Run a knife around the edges before refrigerating.
- Chill in the fridge for at least 6 hours, preferably overnight.
Unmold and Serve
- Place the bundt pan over hot water or an open flame for about 30 seconds to 1 minute to melt the caramel.
- Run a knife around the edges again.
- Wiggle the pan to ensure the pudim is loose. Place a large, rimmed plate over the bundt pan and carefully flip it over. Serve and enjoy!
Notes
- Baking time can vary depending on your oven. In my oven it takes somewhere between 3 hours and 2 hours and 20 minutes.
- If your caramel ends up a little lumpy do not worry. Little lumps of sugar will usually melt in the oven as the flan bakes. It is more important that you do not burn your caramel trying to melt all the lumps. Next time use low to medium heat to melt the sugar and resist stirring too much. Swirl the pan gently instead.
- 🚨 Safety tip: Place the pan with your flan in the oven first, then pour the hot water into the roasting pan.
Walking around with a tray full of boiling water is just an accident waiting to happen.
Heavenly