Brazilian Pudim de Leite

Directions

1. 1

   Watch the caramel, don't stir it

   Melt the sugar in a saucepan over medium heat, swirling the pan occasionally rather than stirring with a spoon - stirring can cause the sugar to seize and crystallize. Cook for 8-10 minutes until it turns a deep amber color, close to the shade of strong tea.

2. 2

   Move fast to coat the pan

   The instant the caramel hits that deep amber shade, pour it immediately into a round baking dish and tilt and swirl the dish quickly to coat the bottom evenly - caramel hardens within seconds once it's off the heat, so there's no time to hesitate here.

3. 3

   Blend the custard until silky

   Combine the condensed milk, evaporated milk, eggs, and vanilla in a blender and blend for a full 30 seconds, until completely smooth with no streaks of egg visible.

4. 4

   Pour gently over the set caramel

   Once the caramel layer has hardened, pour the blended custard mixture carefully over the top, trying not to disturb the caramel underneath.

5. 5

   Bake in a proper water bath

   Set the filled dish inside a larger roasting pan and add hot water halfway up its sides before sliding it into a 350F (175C) oven. The water bath insulates the custard from direct heat, which is what keeps it silky rather than curdled. Bake for 50-55 minutes, until set at the edges with only a gentle jiggle remaining in the center.

6. 6

   Cool completely, then chill properly

   Let the pudim come to room temperature, then refrigerate for at least 3 hours, ideally overnight - this resting time lets the caramel soften into a proper sauce that will pour beautifully over the custard once unmolded.

7. 7

   Unmold with confidence

   Run a thin knife around the edge to loosen it, place a serving plate upside down over the dish, and invert both together in one smooth, quick motion. The caramel will cascade down over the custard as you lift the dish away. Slice and serve chilled.