Este pudim de leite é a quintessência da sobremesa caseira portuguesa. É uma receita que nos transporta para a cozinha das nossas avós, onde a paciência e os ingredientes simples se transformavam em pura magia. O segredo deste pudim está em apurar lentamente o leite com o açúcar, um método antigo que antecede o leite condensado e que confere ao doce uma cremosidade e um sabor a caramelo inigualáveis. É o final perfeito para um almoço de domingo em família.

Ingredientes

  • 1 l de leite gordo
  • 6 ovos
  • 6 c. de sopa cheias de açúcar
  • 1/2 vagem de baunilha ou essência (usei a vagem)
  • Açúcar q.b. para o caramelo

Preparação

  1. Ferver o leite com o açúcar até reduzir para
    ¾, isso em lume brando (demora algum tempo, deixei mais de meia hora, é que antigamente não havia leite condensado em lata =P ).
  2. Quando estiver apurado, retirar do lume e deixar arrefecer um pouco, para não talhar os ovos. Na forma colocar o açúcar e levar ao lume até ficar em caramelo.
  3. Numa taça bater os ovos até ficar uma mistura esbranquiçada e homogénea.
  4. Adicionar a baunilha e o leite quente em fio. Colocar a mistura em forminhas caramelizadas ou numa forma castelo caramelizada e levar ao forno (175⁰C) em banho-maria.
  5. Desenformar depois de frio.

For those who appreciate the art of traditional dessert making, here is the English version of this timeless classic.

Classic Portuguese Milk Flan (Pudim de Leite)

This is a true classic of the Portuguese dessert table, a testament to the beauty of simple ingredients and patient cooking. Unlike many modern flan or crème caramel recipes that rely on condensed milk for speed, this traditional method takes you back to basics. The heart of the recipe lies in slowly simmering milk and sugar until it reduces and thickens, creating a beautifully subtle, caramelized milk base long before any caramel sauce is even made.

The result is a baked custard that is incredibly smooth and creamy, with a more delicate and nuanced sweetness than its modern counterparts. It’s a comforting, elegant dessert that relies on technique rather than a long list of ingredients. The slow cooking in a “banho-maria” (water bath) is essential, as it gently cooks the custard, ensuring a silky-smooth texture without any rubberiness.

This is the kind of dessert that tastes of home and heritage. It requires a little patience, but the reward is a truly authentic and delicious pudim that will melt in your mouth.

Ingredients

  • 1 litre whole milk
  • 6 large eggs
  • 6 heaped tablespoons of sugar
  • 1/2 vanilla pod or 1 tsp vanilla extract
  • Sugar, as needed, to make the caramel

Method

  1. Begin by making the reduced milk base. Pour the milk and the 6 tablespoons of sugar into a saucepan. If using a vanilla pod, split it and scrape the seeds into the milk, then drop the pod in as well. Simmer over a very low heat until the milk has reduced by about a quarter (to ¾ of its original volume). This will take some time, at least 30 minutes. The goal is to gently concentrate the flavours.
  2. Once reduced, remove the pan from the heat and let it cool down a little so it doesn’t scramble the eggs. Remove the vanilla pod.
  3. Meanwhile, prepare the caramel. Add a generous layer of sugar to the bottom of your pudding mould (a ring mould is traditional). Place it directly over a low heat and let the sugar melt and turn into a golden amber caramel. Swirl the tin carefully to coat the bottom and sides. Set aside.
  4. In a large bowl, beat the eggs until they are pale and well combined.
  5. Slowly pour the warm (not hot) reduced milk into the eggs in a thin, steady stream, whisking constantly. If using vanilla extract, add it now.
  6. Pour the custard mixture through a sieve into the caramel-lined mould. Place the mould into a larger, deep baking dish and fill the outer dish with hot water to come halfway up the sides of the mould. This creates the bain-marie (water bath).
  7. Carefully place in a preheated oven at 175°C (160°C Fan / Gas Mark 4) and bake until the custard is just set. It should still have a slight wobble in the centre.
  8. Let it cool completely, then chill in the fridge for several hours or overnight before unmoulding to serve.

Tips:

  • The slow reduction of the milk is the most important step for achieving the authentic flavour and texture. Don’t be tempted to boil it quickly.
  • When making the caramel, watch it carefully as it can go from perfect to burnt in seconds. Do not stir it; just swirl the pan gently.
  • The bain-marie is crucial for a smooth, creamy texture. It ensures the custard cooks gently and evenly.
  • The pudding must be completely cold before you attempt to unmold it. To release it, run a thin knife around the edge and then invert it onto a lipped serving plate to catch all the caramel sauce.