Friday, June 29, 2012


      I have decided to make my first posting about Pudim. This was one of the first Brazilian Food experiences I ever had and it was about 6 years ago while still living in the United States that I first tasted it. My husband attempted to make it, and while it didn't turn out correctly, I still thought it was absolutely delicious!
     Pudim, pronounced (poo-gene),  is not pudding; despite what it might sound like.  It can best be described as a Brazilian version of Flan. The difference is that Pudim does not use gelatin and it is much more like a stiff custard. Pudim is probably the most commonly eaten dessert after basic cakes and Brigadeiro (recipe soon to come) in Brazil, and it is inexpensive and quite simple to make. There are several varieties of it, from Chocolate or Brigadeiro flavored Pudim, to a cooking sheet baked type of Pudim called Pudim de Pao... or Bread Pudim... which is nothing like the Bread pudding it might make you think of. Anyway, to the recipe.

The ingredients are basic and as follows:
  • 1 can of condensed milk (NOT EVAPORATED.. big difference!)
  • Whole milk - just use the empty can of condensed milk and fill it once with milk. That's how much you need.
  • 3 eggs
  • 1 cup of granulated sugar
You will need the following utensils:

  • Small to medium Bundt cake pan preferrably one that is flat on the bottom without all of those fancy ridges (the crystalized sugar will get stuck in them-- which is ok-- but you won't have as much delicious sugary syrup to eat with your Pudim), that holds about 2 liters. If you do not have these things... you can still make pudim, but you will need to use a pan that holds about 2 liters, and is not too deep or too shallow. You decide.
  • Pan larger in width that the bundt pan that can be used as a bath to submerge part of the pudim pan in.
  • Spoon
  • Foil
  • Blender
Let's get Started!1. Preheat oven to 180 Celsius or about 350 Fahrenheit. 

2. Put Condensed Milk, Milk, and eggs into Blender and blend on normal speed for 5 minutes. Set aside.

3. Dump sugar into Bundt pan... or any pan and place on oven over medium heat. Let it sit until you can smell it cooking, then occasionally stir with a spoon. The sugar will begin to first crystalize and turn a tannish color, then it should start to turn into a syrup. As you stir it, bring some of that syrup up around the sides of the pan and try to coat the pan with some of that sugar. The majority of the sugar should stay at the bottom though. When you see that it has become a rich golden brown color, turn off the heat and let it cool just for a minute or so. (Just until any bubbling has completely gone down). If you have been cooking the sugar in a separate pan than you plan to cook the Pudim in, go ahead and transfer the syrup into the pan of choice, and bring some of the syrup up onto the sides of that pan.
4. Once there are no bubbles or frothiness in the carmelized sugar, pour the contents of the blender over the sugar.

5.Cover the Pudim with foil.

6. Open the preheated oven, place bath pan (filled halfway with water) into the oven first, then place the Pudim pan into that. Close oven, and leave it there for an hour.

7. After an hour, remove the foil, but leave it baking for another 40 minutes.

8. After the 40 minutes is up, take the Pudim out and let it sit in its pan for about 20 minutes.

9. Put in fridge for about 3 hours.

10.Place a plate or dish over the top of it, and while still holding the plate tightly against the pan, flip it over. Use a plate or dish that has a little depth in it because there will be lots of syrup coming out along with the Pudim. 

11. Enjoy!

12. Keep covered in the fridge when you are not eating it.

1 comment:

  1. Great post! Just to let you know... I'm in Pasadena, CA and my wife is from Goiania, Goias, and she wants to make doce de leite, but we can't find that simple flat bottomed tube pan anywhere!