As it is with many Brazilian desserts, everyone has their favorite twists on the same basic recipe.  Pudim is one of those.  There are some that are light and airy, some are dense and have a strong caramel taste, some are fruity and jello-ish.  This recipe is one of those dense, no holes, solid pudim.  It is very sweet, but definitely a delicious one to try.  My dad is very famous in my city for his pudim.  He started making pudim during the winter months when not much ice cream is sold in Brasil. For those who don’t know, my dad owns an ice cream factory in Brasil.  Anyways, the pudim was a hit. I cannot share his recipe, (I am afraid of being disowned) j/k. He keeps the recipe pretty secret. This recipe is my second choice. It is just as creamy and rich as my dad’s recipe and the caramel sauce is perfect.  Hope you enjoy!

Brazilian Flan

For the caramel sauce:

3 cups sugar

1/2 c water

In a sauce pan melt the sugar until it gets to a medium brown, caramel color. Add the water. Please be careful, it will splatter hot sugar, but just add the water quickly and wait a couple seconds then mix it until everything dissolves. Take off the heat and let is rest.

For the Pudim:

2 cans sweetened condensed milk

2 cups milk

1 can crème de leite (table cream)

3 eggs

1 T corn starch

Mix it all in a blender for at least 6 minutes.

1. Spread the caramel sauce in a pudim pan.

2.Then, add the pudim liquid.

3.Cover the pan with foil. Put it in the oven (350 F) in a water bath. I use a larger pan filled with hot water, then put the pudim pan inside the water pan.

Bake for 45-60 minutes or until it browns a little on top .

4. Let it cool. I like to let it cool on the counter for a few hours and then put it in the refrigerator overnight. When you’re ready to serve it, you’ll flip it onto a large plate or platter. A little trick to flip it without breaking it, is to first go around the outside edges, as well as the center, of the pudim with a knife. Then, while still sitting on the counter, turn  it back and forth (right to left) a few times prior to picking it up and flipping it.

*If  you aren’t familiar with table cream, this post has a picture of it.  I find it in any supermarket in the Spanish Isle.

*You can find pudim pans here.