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Brazilian

Pudim de Leite (Brazilian Condensed Milk Flan)

A smooth Brazilian condensed milk flan baked in caramel until creamy, glossy, and sliceable.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Pudim de Leite (Brazilian Condensed Milk Flan)

1 hr 20 mintotal

25 min hands-on55 min hands-off

Prep 15 min · Cook 10 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven, Stovetop.

Includes water-bath baking and short resting time; chill longer before unmolding if needed.

Method

  1. Preheat the oven to 160°C. Keep a small baking dish ready for the water bath.

  2. Add sugar and water to a small pan. Cook over medium heat without stirring until it turns deep amber.

  3. Carefully pour the caramel into a small flan mould and swirl to coat the base.

  4. Blend condensed milk, whole milk, eggs, vanilla if using, and salt until smooth.

  5. Strain the custard mixture into the caramel-lined mould.

  6. Place the mould in the baking dish and pour hot water around it until halfway up the sides.

  7. Bake for 55–65 minutes, until the center is just set but still slightly wobbly.

    55 min–1 hr 5 min

  8. Cool completely, chill, then loosen the edges and unmold before serving.

How to tell it's done

The flan should be glossy, smooth, softly set, and sliceable without being rubbery.

Getting it right

Tip

Straining the mixture gives the flan a smoother, more polished texture.

What to serve it with

Serve chilled in slices with the caramel sauce spooned over the top.

Common mistakes

The flan is full of holes and slightly rubbery.
Bake it in the water bath at a gentle heat and strain the custard, as the recipe says. Bubbles come from a bath that boils or from custard beaten too vigorously — whisk to combine, not to aerate.
The caramel stays stuck in the mould.
Chill the flan thoroughly before unmoulding, then dip the base in hot water for a few seconds. Cold caramel is solid; that brief warmth is what releases it in one piece.

Substitutions

  • Use whole eggs, not only yolks, for the classic Brazilian pudim structure.
  • Do not bake without a water bath, or the custard may curdle and become grainy.
  • If the caramel darkens too quickly, lower the heat immediately to avoid bitterness.

Storing and reheating

Keeps four days in the fridge and is better after a night, when the caramel has fully liquefied around it. Unmould only at serving. It does not freeze — the custard turns grainy.