Pudim De Leite Condensado to celebrate Rio2016
Finally, they have arrived! We're a sport mad household here so the Rio Olympics have been greatly anticipated for quite a while. Tonight, it will all begin in the iconic Maracana stadium with Andy Murray carrying the Union Jack flag during the opening ceremony..... can't wait!
To celebrate the start of the Olympics I've cooked up a Brazilian feast to enjoy this evening. We'll be tucking into Brazil's national dish Feijoada, a stew made with black beans, beef and pork and finishing our meal with this traditional Brazilian milk flan dessert, made with condensed milk, eggs and whole milk. Pudim De Leite Condensado is traditionally made in a bundt tin but I used 4 large ramekins instead and it worked pretty well. Very much like a creme caramel in taste and texture, the tropical fruits give it a lovely tangy twist.
Wherever you are, I hope you enjoy the weeks of sport ahead! We certainly will.
Pudim De Leite Condensado
A Brazilian milk flan dessert served with caramel sauce and tropical fruits.
- 4 TBSP Caster Sugar
- 397g tin of Condensed Milk
- 400ml Whole Milk
- 2 Eggs
- 1 TSP Vanilla Extract
- 1 Mango, chopped (I used Nature's Finest ready prepared mango in coconut water)
Step 1: Preheat the oven to 180cStep 2: In a heavy bottom pan heat the sugar on a medium heat and stir until dark golden brown. Pour equally into 4 ramekins. It wont fully cover the base of each but don't worry!Step 3: In a standing mixer or with a handheld whisk, mix together the condensed milk, milk, eggs and vanilla extract for 3 minutes. Pour into the ramekins.Step 4: Cover each ramekin with foil then place in a large roasting tin. Pour in enough boiling water so it goes a third of the way up the ramekins.Step 5: Bake in the oven for 30 - 35 minutes.Step 6: Leave to cool then chill overnight.Step 7: Take out of the fridge 1 hour before serving, run a knife around the ramekin then turn out onto small dessert plates. Top with the diced mango and eat.
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