Recipes

Pudim

Pudim / Easy Crème Caramel - Bruno Albouze - THE REAL DEAL

Pudim (Brazilian Crème caramel) Recipe

Pudim de leite condensado is really a creme caramel and therefore a flan. The story goes that this dessert was invented by a Portuguese priest, Father Priscos. He was an accomplished amateur chef in the nineteenth century. He used to prepare many excellent recipes for banquets of the royal court of Portugal.
A near cousin of the crème brûlée, the ingredients involved are basically the same such as milk, cream or half & half, whole eggs or yolks and sugar. In this exotic version, the cow milk is substituted for coconut milk.

Serves 4.

Caramel
0.4 cup (100g) granulated sugar
3 Tbsp (45ml) water
1 pinch of salt.
Filling
4 ea. egg yolks
0.8 cup (200ml) coconut milk or cow milk
0.8 cup (200ml) sweetened condensed milk

Garnishing (optional).
1/4 cup toasted coconut shavings
Lime zest.

Method
For the caramel: In a small saucepan, combine sugar and water and cook on medium high heat for about 5 min; covered. (Keeping sugar covered at the bigining with the lid on will self clean the sides of the pan to prevent sugar from crystalizing). Remove the lid add a pinch of salt and continue to cook until it begins to smoke. The caramel color should be between the amber and dark stage. Carefully, pour caramel in ramekins or a large individual mold (disposable aluminum ramekins work fine too) and swirl until the bottom and sides are coated and let cool. Meanwhile, boil about 3 qt (3L) of water to prepare the water bath. Turn the oven on to 350ºF (180ºC). Drop the temp to 325ºF (160ºC) is using a convection oven. Heat coconut milk and condensed milk and blend. Add egg yolks and blend again unil smooth. Fill ramekins. In a shallow dish, fill with boiling water half way. Place ramekins and bake for about 35 minutes or until a skewer inserted an inch from the edges of the pudim comes out clean. Carefully, remove custard from hot water and cool to room temperature and chill before umolding. Pudim can be refrigerated for up to 4 days. To serve, run small sharp knife around flan to loosen, flip and serve. Garnish with some toasted coconut shavings and lime zest if desired – Enjoy!

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