Brazilian Pudim de Leite, Caramel Flan

📍 Where this dish comes from: Rio de Janeiro · Sugarloaf Mountain (Pão de Açúcar)
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Pudim de leite is Brazil's beloved caramel flan, dense and creamy, baked in a ring mold and turned out under a pool of caramel sauce. It is the star of Sunday lunches and family celebrations. This version uses cream, almond milk and an allulose caramel.

Per serving: 204 calories · 1.6 g net carbs · 5 g protein · 19 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Pudim de Leite, Caramel Flan

Pudim de leite is Brazil's beloved caramel flan, dense and creamy, baked in a ring mold and turned out under a pool of caramel sauce. It is the star of Sunday lunches and family celebrations. This version uses cream, almond milk and an allulose caramel.

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Prep Time: 4 hours hours 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 5 hours hours 30 minutes minutes

Course: Dessert

Cuisine: Brazilian

Servings: 8 servings

Calories: 204kcal

Ingredients

• Caramel: 1/2 cup allulose and 2 tablespoons water
• 4 large eggs
• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup allulose
• 1 teaspoon vanilla extract

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Instructions

• Heat the oven to 325 F (160 C). Bring a kettle of water to a boil.
• Make the caramel: heat the allulose and water in a small heavy saucepan over medium-low heat, swirling the pan but not stirring, until it turns a deep amber, 6 to 10 minutes. Immediately pour into an 8-inch ring mold or round cake pan and tilt to coat the bottom and part of the sides.
• Blend the eggs, cream, almond milk, allulose and vanilla in a blender for 30 seconds. Let it stand for 5 minutes so the foam settles, then pour through a sieve into the mold.
• Cover with foil and set in a roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the mold.
• Bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly. Cool, then refrigerate for at least 4 hours or overnight.
• Run a thin knife around the edges, place a rimmed plate on top and flip quickly. Let the caramel run down the sides.

Notes

Allulose caramelizes at a lower temperature than sugar and can go from amber to burnt quickly, so stay at the stove and pull it off the heat early. Chilling overnight gives the creamiest texture and makes unmolding easier.

Chef's Tip: For a smooth pudim with no little holes, bake at a low temperature and keep the foil on. For the holey style some families love, blend longer and skip the resting time.

Keto Swap: The Brazilian classic is made with a can of sweetened condensed milk, whole milk and a sugar caramel. Cream and almond milk sweetened with allulose replace the condensed milk, and the caramel is made with allulose.

Success Tip: Bake it the day before a family lunch. It needs a long chill, so it is the perfect make-ahead dessert.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 204kcal | Protein: 5g | Fat: 19g | Fiber: 0.1g

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About This Dish

Pudim de leite condensado became a Brazilian favorite as sweetened condensed milk spread through home kitchens in the 20th century. Nestlé began producing condensed milk in Brazil in 1921, and its can became a pantry staple, with pudim recipes printed on labels and in recipe booklets. The pudim is usually baked in a tall ring mold with a hole in the center, called a forma de pudim. Brazilians happily debate whether a perfect pudim should be smooth or full of tiny holes. It is a classic dessert at Sunday family lunches.

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 11: Desserts (Sugarloaf Mountain (Pão de Açúcar)). See all Brazilian recipes