Pudim de Leite — Print Recipe — The Culinary Codex

A silky Cape Verdean caramel custard with a bittersweet caramel top, trembling and golden — the islands' most elegant dessert.

Ingredients

1 Make caramel: heat sugar and water in a saucepan, swirling (not stirring) until deep amber. Pour into mold, tilting to coat bottom.
2 Blend milk, condensed milk, eggs, and vanilla until smooth.
3 Pour custard mixture over the set caramel.
4 Place mold in a bain-marie (roasting pan filled with hot water halfway up the mold).
5 Bake at 160°C (320°F) for 50-60 min until set but still slightly jiggly in the center.
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."