Pudim de leite

Pudim de leite is a Brazilian baked custard made from condensed milk, fresh milk and eggs, set in a caramel-lined mould. It is a milk-based custard in the same family as the flan, served cold after it has been unmoulded.

What it really is

The custard base is made by blending sweetened condensed milk, whole milk and eggs, often with a little vanilla. A dry caramel is cooked in a round tin or mould, and the custard is poured over it. The mould is set in a water bath and baked slowly until the custard is just firm. It is chilled overnight, then unmoulded so that the caramel runs down over the top and sides.

It differs from the Portuguese pudim flan and the Spanish flan mainly in its sweetness and texture: the condensed milk gives a denser, sweeter set with less egg flavour. It also differs from the pudim de pão, a bread pudding, and from the quindim, a coconut and egg-yolk sweet baked in small cups.

How it's served

• Served cold, unmoulded onto a plate, with the caramel sauce poured over the top.
• Cut into thin slices or wedges and eaten with a spoon or fork as a dessert.
• Often served at Sunday lunches, churrascarias and celebrations in Brazil.
• Usually eaten on its own, without cream or fruit.

How to write it on the menu

• Name the main ingredients: condensed milk, milk, eggs and caramel.
• State that it contains milk and eggs, the main allergens.
• Say whether it is made with vanilla or plain, and whether it is served with extra caramel sauce.
• Describe it as baked and chilled, so the guest knows it is served cold.