Monday 26 March 2012

Creme Caramel or Brazilian "Pudim'"

I was so anxious to write about this recipe!!! 

I made a goal to write one condensed milk recipe 
every blog "anniversary" and 
we completed one month  yesterday!

THANK YOU so much my readers, we got more than 500 page views this month!!!!
Unfortunately I was so busy the last couple days that could not make the Brazilian Pudim and take pictures, etc. That made me pretty CRANKY!!!! As the days went by (Friday was my deadline so you could read on the 24th - the "month-sary") I was getting more and more upset. Then this morning, it hit me: the reason to start a blog in the first place, was to record the things I do for my FAMILY: the little projects to make my home beautiful for my FAMILY, the comfort foods I cook for my FAMILY... see a trend here???
So, here I was, cranky with my FAMILY, because I could not find the time to write on my blog, LOL!!!!

This morning I went grocery shopping and came home to cook lunch. I decided that cleaning the fridge, the kitchen and cooking lunch was priority. 

My husband texted me and said: "How are you doing, baby? I am so hungry!" It was 1pm and he was coming home from soccer. I said I was OK and cooking meatballs! He asked: "Did you make the pudding?" I said: "lunch is more important". 

So, right after I finished the meatballs, I made the Creme Caramel, and took pictures of the several steps for you!!! 

This is a big hit in almost every big party we have! 
It is easy and inexpensive to make.

It took me a long time to get it right, though... I will show you how!!!
Mix in a blender: 4 eggs, 1 can of condensed milk (any brand) and 1 1/2 cans of milk. This is the condensed milk can, that you measure for the milk, after you put the condensed milk in the blender.


This is a little "Pudim" (that's the spelling in Portuguese) pan. It has a lid. I actually bought it here in Canada in a Portuguese market. But you can make in any other pan, even  in a Pirex. I would make it round. Don't use Angel Food pan because the liquid will get out from the opening.
I did not measure the sugar for the caramel, just put enough to melt and cover the bottom and the sides of the pan (maybe a cup). I put it straight on the burner, you can put in a sauce pan and then pour into your pan. Basically you just melt the sugar until it becomes a caramel. 

It should look like this.

Pour the mixture on the pan.
Bake 350F oven for 1 hour in "Bain Marie"
I put water in a square Pirex and this little pan fits right in it.
Start the oven from cold.

When you take it out of the oven, it will be "puffed".
Let it cool on the counter.
Remember my pan has a lid, if yours doesn't, cover it with tin foil so it doesn't burn on top.

See how it looks more "set" and not puffed anymore?

Here it was refrigerated for about 4 hours. It was cold, more set and see the borders are getting away from the sides of the pan a bit. I carefully put a plastic knife in the middle and borders to make sure it won't stick to the pan when I turn it upside down. I then shake the pan gently to make sure the sides and middle are lose from the pan.

Place your cake plate on top of the pan...

Turn it upside down quickly and
wait... (cold feeling in my tummy, every time!!!)

My grandma would actually put some water and heat the pan a bit to make more syrup. I don't do that, my family is not crazy about the sauce.


My husband gets the first piece!!!

I hope you enjoy!!!

I am sharing this recipe at:


  1. This recipe looks great! I've never made anything like that before! Thanks so much for stopping by Dwell on Joy - I appreciate it so so much! Hope to see you back again soon. I'm a new follower!

    1. Thank you so much, Sarah!
      I made this recipe so many times until I got it right!
      I used to overcook it! The secret is to let it cool and refrigerate long enough (overnight is ideal).
      I will be back next week to your party!
      Thank you for following me!

    2. Querida sobrinha, fiquei com água na boca. Gostaria de ser a tua "provadora oficial" de tanta guloseima.
      tia Neusa

    3. Queridaaaaa!!!! Que maravilha te ver aqui!!!!
      O meu segredo e comer so uma fatia, Rs Rs!!!
      Uma amiga minha perguntou: O, Dine, tu FEZ mesmo aquele pudim??? Tu nao pegou uma foto de uma REVISTA e colocou no teu blog???
      HAHAHAHAAHAHAHAHAAHA!!! Claro que fiz, menina, olha la, a minha cozinha!!! Beijos

  2. Dine!!! Acabei de colocar o meu no forno, para sobremesa de sábado. Eu tinha outra receita com 3 ovos e apenas 1 lata de leite... Não parecia assim tão furadinho... rsrsrsrsrsrs :P.... Depois te conto como ficou. Ahhh tu os graus farenheit.... Acho que sao 180ºC, porque 430F me lembro que eram 200???? Beijos miiiil

  3. Apenas para atualizar... o pudim ficou LINDO igual ao teu!!! Mas... eu queimei um pouco a calda e amargou a little bit... Tem algum segredo pra nao deixar passar o ponto do caramelo?

    1. So vi este agora!!! SIM, o segredo e ficar OLHANDO a calda!!! Eu quase queimei a minah por que o David me distraiu!!!
      Poe no fogo e fica olhando... eu fico mechendo e olhando!!!
      Mas que maravilha que ficou igual!!!!

  4. Oh my Gosh! It looks more than delicious... Might even be better than 'my pizza'! Love, Carla

    1. Yaaaaayyy!!!! Great to see you here!!!
      And NO, it is not better than "your pizza"!!!!
      We cannot eat pudim for breakfast, lunch and dinner LOL!!!
      I love you too!

  5. Wow this looks so delicious! Thanks so much for sharing at Beautify It Monday - We hope you'll come back next week!

    1. Hi, ladies!
      My pleasure!
      Yes, I will go back!!! it is always great o have a place to show off our creations, right?

  6. Hi, I'm brazilian and am totally crazy for pudim. It's the best dessert in the world. :)
    I actually don't like it when it has the texture pictured here, I like it smooth and creamy.

    If you would prefer this texture, here goes recipe and technique:

    * 8 egg yolks (you can add the whites, they'll make the custard firmer. I prefer to use only the yolks, but feel free to adjust according to your preference)
    * 900g / 32oz (2 1/2 cans) condensed milk
    * 600ml / 20oz milk

    VERY IMPORTANT: Never mix it in a blender. That's paramount to the quality of the texture.
    Preheat the oven to 350F
    Heat the milk almost to the boiling.
    Mix eggs and condensed milk in a bowl, add the milk slowly, always stirring not to cook the eggs.
    Make the caramel as shown above and coat the pan, also as shown.
    I like to pass the mixture through a fine mesh sieve when pouring into the caramel coated pan. Sometimes, especially if the eggs were refrigerated, there may be some "lumps" that may break the custard when unmolded.
    Cover the pan.
    Place the pan into a bigger pan and pour as much boiling water on it to get to the middle of the custard filled pan.
    CRITICAL: Try to keep the water bath around 85C/185F at all times. The eggs in the custard mix are gonna set at this temperature. If you can't control temperature, try to make sure it's not higher than this. If the water is colder, the custard will only take longer to set. If it's higher, there is a high chance that it's gonna end up crumbly and not creamy.
    Cook it for 1 and a half hours. More whites mean it's gonna set sooner. If you don't use any whites at all it may as well take more than two hours to set, but will be really delicious.
    It's not supposed to puff, it should be slightly firm but jiggling a little in the middle. Adjust the time as you want it firmer.
    Let it cool, place in the fridge for at least 5 hours before unmolding.

    Please, let me know if you tested and liked the recipe. :)

    1. Thank you so much, for taking the time to read my blog AND write this long recipe, Bruno!
      I normally like simple ways to do things, and I am sure I would love your pudim, but it sounds so time consuming... perhaps over the Christmas break I have time to try it.
      My recipe I believe it is the traditional recipe that comes in the can (or used to). Easy.
      Now you got me wanting a creamy pudim!

    2. Hi, Claudine. It really sounds more complicated than it actually is. I tried to be very specific, because I'm some kind of cooking nerd...hehe.
      Next time you make it, just try to use more yolks, beat it by hand and not let the water bath boil. It's simple, right? :)
      If it goes right, tell me.
      All the best.

    3. Claudine, to encorage to trying the recipe, here's a picture of the finished pudim:
      Isn't that lovely?

    4. Hi, Bruno! I understand, about trying to explain in detail and making it look harder than it is! I am like that, too, I like to give the details so there is less room for errors!
      Yes, I will let you know when I try!

  7. best creme caramel receipe ever given to me by a portuguese hunk!!!! lost it over the years and now thanks to the above lady i have it back !!! never failed me and everyone loves it - simple - cheap and above all deliciously amzing to the pallett!!!!
    thank you to the above Cheers

    1. I'm so sorry for not replying earlier. I'm moving this blog so I have not checked! I'm glad you found the recipe again!

  8. Indont hv an oven. Can i use this recepi with microwave?

    1. Hi, Dina! Sorry for the late reply. I migrated my blog to so I don't check this anymore. I never tried to do this in the microwave. Do you have a stove top? You can do this with a pot of water. Put your flan pan inside the pot with water, watching so there is always water in the pot but not so much water as it can get in your flan. My flan pan has a lid, so I could easily do this on the stove top. I hope this helps!