A silky Cape Verdean caramel custard with a bittersweet caramel top, trembling and golden — the islands' most elegant dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Make caramel: heat sugar and water in a saucepan, swirling (not stirring) until deep amber. Pour into mold, tilting to coat bottom.
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2
Blend milk, condensed milk, eggs, and vanilla until smooth.
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3
Pour custard mixture over the set caramel.
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4
Place mold in a bain-marie (roasting pan filled with hot water halfway up the mold).
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5
Bake at 160°C (320°F) for 50-60 min until set but still slightly jiggly in the center.
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6
Cool completely, then refrigerate at least 4 hours. Invert onto a plate to serve.
Did You Know?
The sign of a perfect pudim is when it trembles like a wave when you tap the plate — Cape Verdeans call this the "ocean wobble."
Chef's Notes
Equipment Tips
- pudding mold or bundt pan
- saucepan
- bain-marie or roasting pan
Garnishing
caramel sauce, mint leaf
Accompaniments
The Story Behind Pudim de Leite
Pudim de leite arrived in Cape Verde with Portuguese colonizers and became the dessert of choice for every celebration. Cape Verdean versions tend to be denser and more caramelized than Portuguese originals, reflecting the islands' love of bold, sweet flavors.
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