Pudim de Leite Condensado

Ingredients

Instructions

1. 1

   Preheat the oven to 180°C. Place two 180-200 ml ramekins or one small 400 ml pudding mould inside a deep baking dish. Have the hot water ready for the bain-marie.

2. 2

   Make the caramel: put the granulated sugar and water in a small light-coloured saucepan. Cook over medium heat without stirring, just swirling the pan occasionally, until the syrup turns a deep amber caramel. Immediately divide it between the ramekins or pour it into the mould, tilting carefully to coat the base. Work quickly, as the caramel sets fast.

3. 3

   Make the custard: in a bowl, whisk the eggs and egg yolk gently just until combined, avoiding too much foam. Whisk in the sweetened condensed milk, whole milk, vanilla extract, and salt until smooth. For the silkiest texture, strain the mixture through a fine sieve into a jug.

4. 4

   Pour the custard over the set caramel. Fill the baking dish with the hot water so it comes about halfway up the sides of the ramekins or mould. Cover loosely with foil to prevent the top from colouring too much.

5. 5

   Bake in the bain-marie until the edges are set but the centre still has a slight wobble: about 28-32 minutes for ramekins, or 35 minutes for one small mould. Do not overbake, or the pudding may become porous instead of creamy.

6. 6

   Remove the ramekins or mould from the water bath and let cool for 10 minutes. Run a thin knife around the edge, then invert onto serving plates while still warm for a softer set, or chill later for a firmer texture.

7. 7

   Serve with the caramel flowing over the top. Spoon any extra syrup from the mould over each portion.

Nutrition per serving

Notes

• •Using one extra yolk gives a richer texture and helps the pudim set faster in a small-batch recipe.
• •Straining the custard and whisking gently reduce bubbles, which is key to the smooth, dense texture typical of classic pudim.
• •If using a single mould rather than ramekins, the baking time may be a few minutes longer depending on its depth and material.
• •For best unmoulding, dip the base of the mould briefly in warm water if the caramel has hardened too firmly.

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