Pudim de Leite

  • Yield: 12
  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 45m
  • Ready In: 60m
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Pudim de Leite

Pudim de leite is one of the most loved desserts by Brazilians and not only have I prepared it for many Italian friends and every time they ask me to redo it.

It basically consists of a mixture of condensed milk, eggs and sugar, giving it a rather creamy but consistent consistency.

It is inspired by the Portuguese dessert recipe, but has a simpler execution, which makes it faster and easier to make, even if it is sweeter. Very similar to the Creme Caramel that you make here in Italy. You can find the recipe here among the Brazilian recipes.

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Portion: 8 Preparation: 60 min


  • - CARAMEL -
  • 200g of sugar
  • 120ml of water
  • - PUDDING -
  • 397g of Condensed Milk (1 Can)
  • 500ml of milk
  • 3 Medium Eggs


Step 1


Step 2

Put the sugar in a pan over low heat, turn with a wooden spoon until the sugar dissolves us.

Step 3

When the sugar turns golden, add the water and turn until the sugar nougats dissolve us and the liquid does not become consistent.

Step 4

Pour the caramel into a pudding shape with a circumference of 19 cm and put the care and make sure that the whole shape is covered internally by the caramel, so that the pudding does not stick to the shape.

Step 5


Step 6

Put all the ingredients in the blender (Council remove the membrane from the yolk. PS. Not mandatory) blend until it becomes homogeneous.

Step 7

Pour the mixture into the already caramelized form. cover with aluminum foil. Take it to cook in the fire in a bain marie. (Put the pudding shape inside a second larger shape with water inside it) for 45 minutes at 180 °.

Step 8

After the pudding has cooled, put in the fridge for 7 hours.

Step 9

The pudding is much better served the following day.

Comments (6)

  1. posted by Gabriella Chisci on September 15, 2019

    I don't understand what it means to remove the foil from the egg? Can anyone help me? Thank you

    • posted by admin on September 15, 2019

      The yolk membrane, but it is not mandatory.

    • posted by njj on November 22, 2019

      The red of the eggs has a thin film which with the index and the police you can remove it, taking care not to break the red of the eggs. The purpose of removing is simply that that would placate the placenta and responsible for that unpleasant smell that leaves the eggs.

      • posted by admin on November 22, 2019

        who better than you knew how to answer. Thank you.

    • posted by Perlla on November 5, 2022

      É la pele trasparente que envolve o ovo, e que dá aquele cheiro Di ovo..


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