Easy Creme Caramel Pudim De Leite Condensado
Indulge in the silky, melt-in-your-mouth delight of Easy Creme Caramel Pudim de Leite Condensado, a classic Brazilian dessert that's as stunning as it is simple to make. This creamy custard, enriched with sweetened condensed milk and delicately infused with vanilla, is baked to perfection in a golden pool of homemade caramel. Prepared using a traditional water bath (bain-marie) for an irresistibly smooth texture, this show-stopping dessert is ideal for dinner parties or festive occasions. With just six simple ingredients and minimal prep time, you'll create a luxurious, crowd-pleasing treat that pairs beautifully with a strong coffee or an after-dinner digestif. Perfect for lovers of flan or crème caramel, this recipe delivers elegance with every slice.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 400 grams Sweetened condensed milk
- 500 ml Whole milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
In a medium saucepan, combine the granulated sugar and water to make the caramel. Cook over medium heat, swirling the pan gently (do not stir) until the mixture turns a deep amber color. This should take about 8-10 minutes.
Quickly pour the caramel into a Bundt pan or a 9-inch round cake pan, tilting the pan to coat the bottom evenly. Set aside to cool while preparing the custard.
In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract. Blend on medium speed for about 30 seconds, or until the mixture is smooth and fully combined.
Pour the custard mixture gently over the cooled caramel in the pan.
Place the pan inside a larger roasting pan, then fill the roasting pan with hot water until it reaches halfway up the sides of the custard pan. This water bath (bain-marie) is essential for even cooking and smooth texture.
Carefully transfer the roasting pan to the preheated oven. Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the custard pan from the water bath and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To unmold, run a knife around the edges of the custard, place a plate over the pan, and quickly invert. Tap gently to release the dessert onto the plate, allowing the caramel to flow over the top.
Slice the pudim into servings and enjoy this classic Brazilian dessert!
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 243.7 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 1886 mg | 145% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2542 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
