Pudim de Leite Condensado

First, you are going to want to figure out some way to make a water bath for whatever pan you will be using to make this in. You need something that the pan can sit in so that the lip of the pan is being held up, but the bottom of the pan does not touch the bottom of whatever it is sitting in. Make sense? If not, call me 🙂 I usually end up using a 9 inch round cake pan for the pudim, and a 10 inch or so saucepan for the bottom pan, then my cake pan is suspended in the saucepan. Then I’ll fill the saucepan up with water eventually and set the cake pan in it.

Put the sugar in a saucepan. Heat it over medium until liquified and light brown. Stir frequently. Pour into a 9 inch round cake pan. Set aside.

Place eggs and sweetened condensed milk in a blender. then fill the empty can with milk and add to the blender. Blend until well combined. Pour into pan, on top of melted sugar. Bake in a double boiler (see my explanation above) at 350 degrees until done. Usually about an hour or maybe longer. It is done when it doesn’t jiggle anymore, and has the consistency of very firm jell-o.

Cool completely in the fridge, then loosen the edges with a knife and flip upside down onto a serving plate and serve!