Best 3 Brazilian Flan Pudim De Leite Recipes
**Indulge in the Creamy Delight of Brazilian Flan (Pudim de Leite): A Culinary Journey to Sweet Perfection**
Embark on a tantalizing culinary adventure with Brazilian Flan (Pudim de Leite), a dessert that epitomizes the essence of velvety smoothness and caramelized bliss. This beloved treat, with its origins deeply rooted in the vibrant culture of Brazil, has captured the hearts of dessert enthusiasts worldwide. Prepare to be mesmerized by its rich, custard-like texture, perfectly balanced sweetness, and the symphony of flavors that dance on your palate. As you venture into the realm of Brazilian Flan, discover a treasure trove of delectable recipes that cater to every taste and dietary preference. From the classic rendition, infused with the warmth of vanilla and a hint of citrus zest, to the decadent chocolate flan, boasting a rich and indulgent cocoa embrace, this collection offers an array of culinary wonders. Vegans and those with lactose intolerance can rejoice in the dairy-free options, where creamy plant-based milk and yogurt create a symphony of flavors just as captivating. Gluten-free variations ensure that everyone can partake in this delightful indulgence. Whether you prefer a traditional baked flan or the convenience of a no-bake version, these recipes provide a culinary canvas to suit every occasion and skill level.
**Recipes Included:**
1. **Classic Brazilian Flan (Pudim de Leite):** Experience the timeless elegance of this traditional recipe, featuring a velvety custard base enveloped in a golden caramel glaze.
2. **Chocolate Brazilian Flan:** Surrender to the irresistible charm of chocolate in this decadent variation, where rich cocoa powder weaves its magic into the creamy custard, creating a symphony of flavors that will tantalize your taste buds.
3. **Dairy-Free Brazilian Flan:** Embrace the goodness of plant-based ingredients in this dairy-free rendition, where creamy almond milk and coconut milk blend harmoniously with cornstarch to create a luscious custard that rivals its traditional counterpart.
4. **Gluten-Free Brazilian Flan:** Indulge in the delightful world of gluten-free baking with this recipe, where almond flour and tapioca flour unite to form a tender and flavorful crust that complements the creamy custard filling.
5. **No-Bake Brazilian Flan:** Discover the convenience of a no-bake flan that delivers on flavor without compromising on texture. This recipe utilizes gelatin to create a firm and velvety custard that can be enjoyed without the hassle of baking.
BRAZILIAN FLAN (PUDIM DE LEITE)
A brazilian lady friend called 'Maria do Carmo' would bring this to all my brazilian parties. She finally gave me the recipe. This flan is inexpensive and easy to do.
Provided by celiavolpe
Categories Dessert
Time 1h15m
Yield 1 flan, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan.
- For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot.
- Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.
BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)
I learned to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!
Provided by PattyZumba
Categories World Cuisine Recipes Latin American South American Brazilian
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
- Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 53.1 g, Cholesterol 111.8 mg, Fat 7.3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 108.2 mg, Sugar 53.1 g
BRAZILIAN FLAN (PUDIM DE LEITE CONDENSADO)
I spent a couple of years in Brazil, and the Brazilian Flan was one of my favorite desserts.
Provided by Richard Cooley
Categories Puddings
Number Of Ingredients 6
Steps:
- 1. Tip: You will need a blender, a pan to make the caramelized sugar sauce, Bain-marie (hot water bath), and a flan form. I have used an Bundt cake pan, but that doesn't work as well. You can use a round cake pan as well, it just won't have a hole in the center, which is nice to have to hold the sauce. Although it is not absolutely required, I use aluminum foil to cover the pan.
- 2. 1. For the sauce, you cook the sugar (stirring constantly) in a pan over medium heat until it is melted down and is a nice golden brown. This can be tricky because you need to take care not to burn the sugar.
- 3. 2. When you get the sugar melted down completely, then you will stir in the water. Adjust the heat to low, and keep stirring until the sauce is smooth.
- 4. 3. Then pour the sauce into the bottom of the flan form/pan. Swirl it around to get an even coverage over the entire bottom of the pan. The sauce should harden up a bit. You may have to move quickly to get the pan covered before it hardens.
- 5. 4. For the flan portion, just put the eggs, milks, and vanilla into the blender and blend it for about 1 minute. You will pour the mixture into the flan form/pan (over the caramelized sugar) later.
- 6. 5. Once the sauce is fairly hardened (not runny), then pour the flan mixture into the form over the sauce.
- 7. 6. Cover the top of the pan with aluminum foil. Place the pan in another pan filled with enough hot water for it to just barely float (hot water bath).
- 8. 7. Place pans in the oven preheated to 350 degrees and cook for 40 to 45 min. When done, a toothpick when inserted into the flan will come out clean.
- 9. 8. You will need to place the cooked flan in the refrigerator for a few hours to cool down.
- 10. 9. Gently, run a knife along the edges of the flan and pan.
- 11. 10. Then take a plate, wide enough to comfortably accommodate the flan, place it onto the pan and then flip the pan and plate. The flan should settle/drop onto the plate.
- 12. 11. Once you have the flan on the plate, then scrape the sauce left in the pan into the center of the flan. At this point it is ready to enjoy.
Tips:
- Use a high-quality, full-fat milk for the best flavor and texture.
- Do not overmix the eggs and sugar. Overmixing can cause the flan to be dense and rubbery.
- Bake the flan in a water bath to prevent it from curdling.
- Allow the flan to cool completely before refrigerating. This will help it to set properly.
- Serve the flan chilled with your favorite toppings, such as fresh fruit, caramel sauce, or whipped cream.
Conclusion:
Brazilian Flan (Pudim de Leite) is a delicious and easy-to-make dessert that is perfect for any occasion. With its smooth and creamy texture and rich, caramel flavor, this flan is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give Brazilian Flan a try. You won't be disappointed!
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