Pudim

Translation: Flan/custard

Pronunciation: pud-jim

If your sweet tooth is acting up, you might consider making pudim next time you are in the kitchen. Easy and delicious, this custard styled dessert is one of the most popular sweet dish in Brazil. The name might sound familiar, but pudim is very different from the classic American custard or the famous British Yorkshire pudding.

The Brazilian Pudim de Leite Condensado originated with the Portuguese. The legend says that a monk created the dish. The recipe was revealed only after his death. This flan was originally made with the thick cream that would form on the top of the full fat milk. The Brazilians improved the original version over time, and with the invention of the sweet condensed milk, one of the most flavorful desserts of Brazilian Cuisine was created.

The first person to make pudim in my family was my great grandmother Eulina. She would make her cheaper version on special occasions like the birthdays of one of her 14 children. Since sweet condensed milk and cream was expensive, she would use overnight bread to thicken the custard out. As the economic situation of her family improved, she gained access to the more costly ingredients and this recipe started to be made more often. Today, pudim is present on holiday meals and friends gathering, in addition to the everyday dessert table.

Recipe

Prep Time: 15-20 minutes

Cook Time: 50 minutes

8-10 servings

Difficulty: 3/5

Ingredients:

1/2 cup water

1 cup sugar

1 can sweetened condensed milk

Milk (use 2 SCM cans worth)

3 eggs

1/2 tbsp cornstarch (optional)

Instructions:

1. Melt the sugar in a pot at medium-low flame

2. Add hot water and boil until sugar is all dissolved and caramel has thickened.

3. Pour caramel sauce into a fluted tube pan (bundt pan also works)

4. In a blender beat sweetened condensed milk, milk, eggs, and cornstarch for about 2 minutes.

5. Pour in the pan with the caramel

6. Place pan on top of a pot with water and cover

7. Cook on stove top for about 50 minutes

Tips and Tricks:

• Using cornstarch helps the pudim not break when taking it out of the pan

• When the pudim is done and you are ready to flip it over, heat up the caramel for a bit on the stove so it melts a bit. Also use a knife to carve it out a little bit