How to Caramelize Sugar
The first step in this recipe is to caramelize some sugar. I mix a little water into regular granulated sugar to make it easier. This part is seriously so simple- just simmer until it turns a golden caramel color.
To be honest, this caramel in my photo is a tad bit overcooked- I’d take it off the heat when it’s a little lighter than this or your sugar can have a bitter burned taste.
Carefully pour that boiling sugar into your pan and swirl the pan around so the caramel coats the bottom and goes about an inch up the sides. For this dessert you’ll want to use a tube pan, like an angel food cake pan, but make sure it’s one-piece, not the style with a removable bottom. This is a great option. In these photos I’m actually using a small 6″ pan that I brought home from Brazil with me. If you have this size, just half the recipe and it works perfect!
Making Brazilian Pudim Batter (so simple!)
Next you’ll pour your batter in. This could not be more simple. Four ingredients! Sweetened condensed milk, whole milk, eggs, and vanilla. That’s it. We’re using equal parts sweetened condensed milk and whole milk so you can literally just pour in your sweetened condensed milk and then fill up the empty cans with whole milk instead of dirtying a measuring cup! Buzz it all up in the blender and pour it gently over your caramel mixture.
How to Bake in a Water Bath
You’ll then cover your pan with foil and place it in a water bath. Basically you want it inside a larger pan and then you’ll fill up the larger pan with water so the water goes at least half way up your baking pan.
After it’s done baking it needs to cool completely and then be refrigerated. Don’t try to rush this one. It’s best may a day ahead of time, but if you’re going to make it the day of, it needs to chill for at least 8 hours for best results.
How to Serve Brazilian Pudim
After running a knife around the edge of your pan, invert it over a plate to release.
You should have a beautiful ring of custardy, caramelly, goodness.
There will be caramel liquid left in the pan, scrape out as much as you can and drizzle on top. (Then fill the empty pan with hot water in your sink to melt off the remaining sugar.)
Cut into slices and enjoy! The texture of Brazilian Pudim is smooth and creamy, but the eggs help it set up so it’s almost like it has a bit of gelatin in it. Some people dislike this texture (my husband and one of my kids, for example) but I can’t get enough of it. I could eat this entire ring myself.
Helpful Tools for This Recipe:
10″ One-Piece Tube Pan
