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Pudim de Leite (Milk Pudding)

Pudim de Leite (Milk Pudding) is a traditional Cape Verdean recipe for a classic gluten-free custard-based flan with milk caramel that looks a little like a cheesecake (but isn't). The full recipe is presented here and I hope you enjoy this classic Cape Verdean version of: Milk Pudding (Pudim de Leite).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+cooling)

Serves:

8

Rating:

Tags : Milk RecipesBaking RecipesCake RecipesCape-verde Recipes

This is a classic Cape Verdean dessert that’s basically a milk-based crustless cheesecake or a Spanish flan. Instead of milk it is also made with tinned condensed milk, in which case it’s called Pudim de Leite Condensado. In both cases it’s topped with a caramel syrup and served cold. Though it can be cooked in a round cake tin it’s more commonly make in a kugelhopf pan (one with a void in the centre).

Ingredients:

250ml (1 cup) milk
200g (1 cup) of sugar
10 yolks
1 egg white
½ teaspoon vanilla extract
finely-grated zest of 1 Lemon

For the Milk Caramel:
200g (1 cup) sugar
125ml (½ cup) milk
125ml (½ cup) hot water

Method:

Beat the egg yolks with the sugar until pale and thick. Now beat in the egg white, followed by the milk, vanilla extract and lemon zest. Pour this mixture into a lightly-greased pan.

Sit this pan in a roasting tin and fill with boiling water to come half way up the side of the cake tin.

Place in an oven pre-heated to 160°C and bake for about 25 minutes, or until the milk pudding is set. Remove from the oven and set aside to cool before turning out on a plate.

In the meantime, prepare the milk caramel. Place the sugar in a small pan, spread evenly over the base of the pan then place over medium-low heat. Cook for 8 minutes, without stirring or shaking the pan so the sugar melts and begins to caramelize. If the sugar has not melted, keep cooking, without stirring until it melts and turns a golden brown. At this point carefully pour in the hot water, stirring constantly. Warm the milk, then take the caramel off the heat and stir in the milk whilst stirring constantly.

Return to the heat and cook, stirring constantly, cook for about 5 minutes, until you have a pourable caramel (15 minutes for a thick caramel you can drizzle). Take off the heat and allow to cool completely.

Once cold, pour over the cake then place in the refrigerator and chill for at least an hour before serving.