Pudim de Leite

When I was young, my family and I lived in Brasil on a small island called São Luis.  Although I was young at the time, the experience still holds some specific dishes and food experiences dear to my heart. One of the desserts that I routinely make because it is easy, predictable, delicious, and uses very few pantry items that I rarely do not have on hand, is called Pudim de Leite (or Pudim de Leite Condensado).  I find that making smaller ramekins of this pudding instead of a larger dish makes for a more tender and smooth outcome.  I rarely measure the spice additions, and vary them according to what I feel like at the time (usually I fill the tip of a paring knife - that usually does the trick).

Ingredients:

     1 can sweetened condensed milk

     1 can's worth of milk (not skim)

     2 eggs

     sugar

     spice additions to taste (fresh nutmeg, cinnamon)

     a little bit of good quality vanilla extract, or 1 vanilla bean pod's contents

Method:

     Preheat your oven to around 350.  Get a teapot of water going - you will need the boiling water soon.  Place about 1.5 cups of sugar into a sauce pan, and add a little bit of water just to get it moving.  Place the sauce pan on medium high heat, and swirl it a bit.  Don't use a spoon, or the sugar will crystallize onto it and make lumps.  Heat the sugar until it has reduced and is a deep golden color.  I don't use a thermometer for this, but if you choose to the temp you are looking for is around 240 or so.  While your caramel is being made, put the contents of the can of sweetened condensed milk into a blender along with the equal can's worth of milk, the eggs, spices, and vanilla.  Give a a few good whirls until it is well blended.  Meanwhile, place 6 or so small ramekins into the bottom of a deep baking dish (I use a metal pan).  When the sugar in the sauce pan looks right, remove from the heat and pour a small amount into the bottom of each ramekin, 1 at a time.  Quickly swirl the caramelized sugar around in each ramekin, coating the edges about halfway up.  Do this one a time, or the sugar will harden in the cold ramekins too quickly and you won't be able to swirl it.  

Ramekins with caramel.  Photo Jason Snyder

     After having done so for each ramekin, pour your custard mixture into each one, filling to just below the top.  Fill the bottom of the pan with boiling water (in Brasil this is called a Banho Maria).  This ensures that your custards cook evenly and without drying.  

Banho Maria.  Photo Jason Snyder

     Carefully place the whole deal into the preheated oven, and bake for about 40 minutes or so.  Keep an eye on them, though, and check them after about 1/2 hour.  They will not be totally solid when done, and will appear golden brown on the top.

Finished Pudim de Leite.  Photo Jason Snyder

     Serve in the dish, or carefully run a knife along the edge and invert onto a plate.  Inverting it allows for the beautiful caramel to drizzle itself onto to top, and makes for an nice presentation.

Photo Jason Snyder

Photo Jason Snyder