Classic Brazilian Crème Caramel Pudim

The oven is preheated to 160°C / 325°F. A deep roasting pan is placed nearby, because this classic Brazilian crème caramel pudim needs to bake gently in a water bath. A 22-24 cm ring mold or tube pan is set on a heatproof surface.

For the caramel, the sugar and water are placed in a medium saucepan over medium heat. The mixture is stirred only until the sugar looks wet, then it is left to bubble without stirring for about 8-12 minutes. When the syrup turns deep amber and smells lightly toasted, it is immediately poured into the ring mold. The mold is carefully tilted so the caramel coats the bottom and partly the sides. It will harden quickly, which is normal.

For the custard, the sweetened condensed milk, whole milk and eggs are blended for 30-45 seconds, just until smooth. Over-blending can add too much air, so the mixture should look creamy rather than foamy. For an extra silky Brazilian pudim, the custard is strained through a fine sieve before being poured over the caramel.

The filled mold is covered tightly with foil and placed inside the roasting pan. Hot water is poured into the roasting pan until it reaches halfway up the sides of the mold. This water bath protects the custard from direct heat and helps create the smooth, dense texture that makes pudim so beloved.

The pudim is baked for 70-80 minutes. It is ready when the edges are set and the center still has a gentle wobble. A thin knife inserted near the center should come out mostly clean, not wet with liquid custard.

The mold is removed from the water bath and left to cool at room temperature for about 1 hour. After that, the pudim is refrigerated for at least 6 hours, preferably overnight. Chilling is important, because it firms the custard and lets the caramel sauce loosen beautifully.

To serve, a thin knife is run around the outer and inner edges of the mold. The base of the mold may be dipped briefly in warm water for 10-15 seconds to help release the caramel. A large serving plate is placed on top, then the mold is inverted in one confident movement. The caramel should flow over the pudim and pool around it.

Classic Brazilian crème caramel pudim is served cold, sliced into thick wedges. Leftovers can be kept covered in the refrigerator for up to 4 days. It is best not frozen, as the custard may lose its silky texture after thawing.

For more silky custard desserts, try the elegant french crème brûlée and the citrusy spanish crema catalana for a sweet finish.