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brazilian pudim on platter


A classic Brazilian dessert made with simple, inexpensive ingredients!  Decadently creamy with an easy caramel sauce.  This recipe is for a standard size tube pan (similar to the size of angel food cake) but a smaller 6″ works great with the recipe halved.


1 cup granulated sugar
1/4 cup water
2 14oz cans sweetened condensed
2 1/2 cups whole milk (just fill up the empty cans of sweetened condensed milk with whole milk- it’s that same amount!)
4 eggs
1 tablespoon vanilla extract


Preheat oven to 350.

Place sugar and water in a small, light-colored sauce pan and stir to combine.  (The light color will make it easier to see the color/doneness of the caramel). Turn heat to medium and bring to a simmer.  Stir occasionally or gently swirl pan.  Let mixture simmer gently until it turns a golden caramel color, anywhere from about 5-10 minutes.

Pour hot caramel into a tube pan (like an angelfood cake pan- but make sure it’s a one-piece pan, not one with a removable bottom) and tilt pan so it covers the bottom and moves up the sides about 1 inch.

Place sweetened condensed milk, whole milk, eggs, and vanilla in a blender and blend until combined.  Slowly pour mixture into pan over caramel and cover pan with foil.

Place your pan in a larger pan (like a roasting pan) and place in oven.  Pour hot water into the larger pan so it goes up the sides of the tube pan at least 1/2 way.  Bake for about 1 1/2 hours.  When done, it should wiggle about the same amount as set jello and the top should be set to the touch.

Remove and let cool completely and then store in fridge overnight.  To serve, invert over a plate and then scrape as much of the remaining caramel on top as you can.  Place your pan to soak with warm water in the sink and the remaining caramel will melt right off.   Cut into wedges to serve.

Keywords: brazilian pudim, brazilian flan, brazilian dessert