In my opinion there are two tricky parts of this desert. One is not to burn the caramel. The other is not to overcook the pudim. You will master these two components as you make the recipe multiple times.
In Brazil Pudim de Leite is usually made in a ring pan, the one with a whole in the middle. Actually in Brazil there are ring pans specifically designed to make pudim, which differ from the ones used to make bundt cake. The ones for cake have a rounded bottom and the ones for pudim have a flat bottom. But this does not make a difference in the cooking of the pudim. You can definitely use a regular ring cake pan for your pudim. When using a ring pan bake for about 25 to 30 minutes.
You can also use a regular baking pan (the one without the whole in the middle). I recommend one that is 10 inches in diameter (25 cm). You will need to cook for a little bit longer and at a slighter lower temperature so the whole pudim cooks evenly. I suggest 300 F for 40 minutes.
I like to use ramekins or individual molds to make pudim as I think they look cuter, especially when you plate them. If the ramekin is wide you will need less cooking time than if the ramekins are taller, as the liquid is not so evenly distributed in the pan. So the diameter of the ramekins make a difference in the cooking time. The ramekins I used for this recipe are 3 inches wide. When I used my four inches ramekins I reduce the cooking time by 5 minutes.
For each pan used you have to be careful with the cooking time.
Attention: Overcooked pudim will be hard and at times watery. The right consistency is smooth, creamy while at the same time holding its shape.
So how do I know for sure when the pudim is cooked right? Five minutes before the advised cooking time in the recipe, open the oven and carefully wiggle the pan. The pudim should wiggle a bit in the middle but not too much. It should not be solid at all. If it's too wiggly give it 5 more minutes. Another way is to gently touch the surface of the pudim to check if it is still too wiggly. The concept of what is too wiggly is not a straight forward business I know but it's difficult to describe it. I think trial and error is the best teacher for this.
Why do I use brown sugar and regular granulated sugar? Because the brown sugar will give a golden color to the sauce.
Why do I add water and lemon juice to make the caramel? Because if you make the caramel by simply placing the sugar over the stove and letting it melt you are highly risking burning it and then you will have a burned sugar sour sauce. My way of making the sauce is less likely to fail. You really need to follow the instructions and not stir the pan while the mix is boiling.
what you need:
for the Caramel
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup water
- 1/2 teaspoon lemon juice
for the Flan
- 1 can condensed milk
- equal volume of full cream milk (use the can to measure)
- 3 eggs
- 1 teaspoon vanilla extract
what to do:
Preheat the oven at 350 F
Butter the inside of 6 ramekins
Make the caramel
Put water, sugar, vanilla, and lemon juice in a saucepan and stir with the heat OFF.
After the ingredients are well blended, cover the pan and put it over medium low heat.
The mixture will start boiling quickly. Let it boil for 5 minutes with the lid on. DO NOT stir the caramel. If you do, you will end up with a crystallized sugar mess.
Take off the lid.
Watch until the caramel turns into a 'light' golden color, which might be less than a minute, as the brown sugar naturally gives a golden color to the sauce.
Only then give the pan a light shake.
Divide the caramel among the ramekins.
Be careful as the temperature for melted sugar is really high and you can get seriously burned.
Turn the ramekins around so the caramel sticks to the sides.
Set the ramekins aside and prepare the flan mix.
Make the Flan
Put the condensed milk, milk, vanilla, and eggs in a blender.
Blend until all ingredients mix, which is very quick, less than a minute!
Let the bubbles subside a little.
Pour the mix into the ramekins.
If the ramekins are 6oz fill them above the middle line. If they are 3.5 oz like the one in the picture then fill them to the top.
Place the ramekins in a roasting pan.
Put about 1 inch of hot water in the the roasting pan so it makes a 'bain-marie' for the flans as they cook.
Bake for 35-40 minutes. The top will turn into a golden color.
Let it cool for about 30 minutes
While the pudim is still warm loosen the edges with a knife. This will make it easier to remove the pudins from the ramekins later when you serve them.
Cover each ramekin with plastic wrap and store it in the refrigerator.
To serve, carefully turn pudim over a plate.
If the pudim got stuck in the ramekin again, put it
in a hot water bath for 1 minute. Don't let water get inside the ramekin.
Bon appetit!
Bon appetit!
What can go wrong: the pudim is dry - it's probably overcooked
Note: You can eat the pudim right after you remove it from the refrigerator however I like it room temperature so I can enjoy its smooth consistency better.
FYI
Bain-marie is a French term which in English is called water bath.
