Pudim de Leite Condensado: Authentic Brazilian Flan Recipe | Desapega

Missing that perfect, wobbly pudim from Sunday lunch at vovó's house? That silky-smooth custard with golden caramel sauce that tastes like pure nostalgia? You're not alone. Every Brazilian in the Netherlands knows that saudade hits hardest when you crave that iconic dessert.

The good news? You can make authentic pudim de leite condensado at home with just 5 simple ingredients – and we've got the essential ones delivered straight from Brazil to your door in the Netherlands.

👉 Get Authentic Mimosa Leite Condensado Here

🇳🇱 Lees dit recept in het Nederlands: Leite Condensado Recepten: 5 Manieren | Wat is Leite Condensado?

Why This Recipe Works (And Why Leite Condensado Matters)

Here's the truth: you cannot make real Brazilian pudim without authentic leite condensado. Dutch condensed milk brands have different sugar ratios and consistency. This is the ONE ingredient that determines whether your pudim tastes like home or just like "flan."

At Desapega, we stock authentic Mimosa Leite Condensado and União Açúcar – the same brands your família uses in Brazil.

Pudim de Leite Condensado Recipe (Serves 8-10)

Ingredients You'll Need:

For the Caramel:

• 1 cup (200g) União Açúcar Refinado
• ½ cup (120ml) water

For the Pudding:

• 1 can (397g) Mimosa Leite Condensado Tradicional
• 2 cups (480ml) whole milk
• 4 large eggs
• 1 teaspoon vanilla extract (optional)

Step-by-Step Instructions:

Step 1: Make the Caramel (10 minutes)

1. Combine sugar and water in a saucepan, cook over medium heat WITHOUT stirring
2. Swirl the pan gently until deep golden amber (8-10 min)
3. Pour immediately into a round mold (22-24cm), tilt to coat sides

Step 2: Blend the Pudding Mixture (5 minutes)

1. Blend leite condensado, milk, eggs, and vanilla until completely smooth
2. Pour over the hardened caramel in the mold

Step 3: Bake in Water Bath (1 hour 15 minutes)

1. Preheat oven to 180°C
2. Place mold in a larger pan, fill with hot water halfway up the sides
3. Cover mold with foil, bake 1 hour 15 minutes until set but slightly jiggly in center

Step 4: Cool and Unmold (4+ hours)

1. Cool to room temperature, then refrigerate at least 3-4 hours (overnight is best)
2. Run a knife around the edges, flip onto a serving plate
3. The caramel sauce will flow over the pudim beautifully

Chef's Tips for Perfect Pudim:

• Caramel too dark? Remove from heat when light amber – it continues darkening
• Pudim cracked? Water bath wasn't deep enough or oven too hot – lower to 170°C
• Won't unmold? Dip bottom of mold in hot water 30 seconds, try again
• Too eggy? Over-baked – remove when center still jiggles slightly
• Make ahead: Keeps refrigerated up to 5 days

Pudim Variations:

Pudim de Coco: Add 100g Ferbar Coco Ralado to the mixture.

Pudim de Chocolate: Add 3 tbsp Toddy Chocolate Powder.

Pudim de Doce de Leite: Use Mimosa Leite Condensado Cozido instead.

Frequently Asked Questions

Can I use Dutch condensed milk? You can, but Mimosa Leite Condensado has the exact sweetness and consistency for authentic pudim.

Why did my caramel crystallize? You stirred it! Never stir caramel – just swirl the pan gently.

Can I make pudim without a water bath? Not recommended – it will crack and have uneven texture.

How do I know when pudim is done? Set around edges but still jiggly in center. It firms up as it cools.

More Leite Condensado Recipes

• Brigadeiro Recept (NL) — Brazilië's meest geliefde snoepje
• Wat is Leite Condensado? (NL)
• Leite Condensado Recepten: 5 Manieren (NL)

🛒 Mimosa Leite Condensado Tradicional 397g | Leite Condensado Cozido 385g

Bom apetite! 🇧🇷🍮