Pudim de Leite – Brazilian Milk Pudding: The Original Recipe

Pudim de Leite is one of Brazil's most famous desserts – a creamy, glossy milk custard with a golden caramel sauce that is a staple at every birthday party, Sunday lunch, and family gathering. Its secret lies in its simplicity: just three ingredients, a water bath, and a little patience while cooling.

History and Origin

Pudim de Leite has its roots in Portuguese cuisine and was brought to Brazil by the colonizers. Over the centuries, it was developed into the distinctively Brazilian version we know today by incorporating local ingredients – above all, sweetened condensed milk. Today, it is popular throughout Latin America, but nowhere is it as ubiquitous as in Brazil.

Ingredients (for one pudding mold, approx. 8 servings)

For the caramel:

• 150 g sugar
• 3 tbsp water

For the pudding:

• 1 can (370 g) Leite Condensado – sweetened condensed milk
• 370 ml whole milk (use the empty condensed milk can as a measure)
• 3 eggs

Preparation

1. Preheat oven to 180 °C (356 °F) top/bottom heat.
2. Caramel: Melt the sugar and water in a saucepan over medium heat until a golden-brown caramel forms. Immediately pour into the pudding mold and distribute evenly. Let cool briefly.
3. Pudding: Blend the condensed milk, whole milk, and eggs in a blender or with an immersion blender until smooth. Do not overmix, to prevent air bubbles from forming.
4. Pour the mixture through a fine sieve into the caramelized mold.
5. Place the mold in a deep baking tray and pour in enough hot water so that the mold is about two-thirds submerged in the water bath.
6. Bake for approx. 50–60 minutes until the pudding is set (give it a gentle shake – the center should still tremble slightly).
7. Let cool completely, then refrigerate for at least 4 hours (ideally overnight).
8. To serve, run the back of a knife along the edge and invert onto a platter.

Tips

• No air bubbles: Only run the blender briefly and strain the mixture through a sieve before pouring – this ensures a smooth, creamy texture.
• Don't burn the caramel: As soon as the sugar is golden brown, remove from heat immediately – it will continue to cook in the hot mold.
• Patience when cooling: The pudding must be completely cold before it is inverted – otherwise, it will fall apart.

Frequently Asked Questions

How long does Pudim de Leite keep?
In the refrigerator, well-covered, for up to 4 days. It is best enjoyed freshly prepared and within 2 days.

Can you freeze Pudim de Leite?
Not recommended – the texture changes significantly upon freezing and thawing.

Why does my pudding turn out grainy?
The baking temperature is too high or the water bath is insufficient. Be sure to bake at 180 °C in a water bath and do not increase the temperature.

Craving more Brazilian desserts? Try Quindim or Brigadeiro – both work perfectly with our condensed milk or coconut milk. You can find more ingredients among our Brazilian specialties.

Cover image: AI-generated illustration.