Pudim de Leite

Pudim de Leite (Angolan-style flan) – Caramelized condensed-milk custard steamed in a lidded pot

Like many former Portuguese colonies, Angola savors rich, egg-based sweets. Pudim de Leite is a classic example: a silky custard flan caramelized with sugar. This dessert begins as a deep amber caramel coating a mold, and a creamy custard made of sweetened condensed milk, whole milk and fresh eggs. In Angola, this flan is traditionally steamed in a covered pot rather than baked in an oven – a practical method when ovens are scarce. The result is a dense, tender pudding crowned with a sweet caramel sauce. Each slice is smooth and jiggly, with the golden caramel seeping into the custard.

This flan is often served at festive meals and family gatherings in Angola. It pairs wonderfully with tropical flavors: a sprinkle of lime zest adds freshness, or a touch of vanilla or rum gives a fragrant note. The custard is lush without being heavy, since the steamed method gently cooks the eggs. Pudim de Leite is essentially Angola’s take on a Latin American caramel flan, but it is made uniquely Angolan by technique and ingredient proportions. Making it feels almost ceremonial: slow-cooking the sugar to caramel, gently whisking the eggs and condensed milk, then carefully steaming to set the custard. The effort pays off in a classic dessert that feels both elegant and homely.

Pudim de Leite – Creamy Angolan Custard Flan
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Pudim de Leite – Creamy Angolan Custard Flan

Recipe by Travel S HelperCourse: DessertCuisine: AngolanDifficulty: Moderate
Servings

8

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

280

kcal
Chilling Time

4

hours

This Pudim de Leite is an easy and impressive Angolan caramel custard. First, sugar is melted into caramel and poured into a loaf pan or mold. Next, a custard of sweetened condensed milk, whole milk, eggs and flavoring is whisked together. Pour this mixture over the set caramel, then cover and place the mold in a large pot of simmering water (a water bath). Steam it gently for about 45–60 minutes, until the flan is set. Chill it well, then unmold: the rich caramel syrup will flow over the creamy pale custard. The texture is silky and dense, yet tender. This make-ahead dessert keeps well, so it’s ideal for special occasions or weekend treats.

Ingredients

  • 395 g (1 can) sweetened condensed milk – provides sweetness and creaminess (or use an equal amount of evaporated milk plus sugar to taste).

  • 395 ml (1 can) whole milk – adds volume and mellows the sweetness (adjust with coconut milk if dairy-free).

  • 4 large eggs – beaten; they bind the custard and give structure.

  • 150 g sugar – for the caramel topping (about ¾ cup granulated sugar).

  • ½ teaspoon vanilla extract (optional) – for extra aroma.

  • Pinch of salt – enhances overall flavor.

Directions

  • Make the caramel (10 minutes): In a small saucepan, combine 150 g sugar with a splash of water (just enough to moisten). Cook over medium heat without stirring, just swirling the pan, until the sugar melts and turns a golden amber color. Immediately pour the hot caramel into a heatproof loaf pan or flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.

  • Prepare the custard (5 minutes): In a mixing bowl, whisk the eggs lightly with a pinch of salt. Add the sweetened condensed milk, regular milk, and vanilla extract; whisk until smooth and well combined. Be careful not to create too many bubbles.

  • Fill the mold (2 minutes): Pour the custard mixture gently over the cooled caramel in the mold. Do not overfill. Tap the mold lightly on the counter to remove any air bubbles. Cover the mold tightly with aluminum foil to prevent water from seeping in.

  • Steam the flan (50 minutes): Place the covered mold in a large pot with about 5 cm of boiling water (the water should come halfway up the sides of the mold). Cover the pot and simmer on low heat. Steam gently for about 45–60 minutes, or until the custard is just set (a skewer inserted in the center should come out clean). If the water level drops too low, carefully add more hot water.

  • Cool and unmold (at least 4 hours): Remove the mold from the water bath. Let the flan cool to room temperature, then refrigerate it for at least 4 hours (overnight is best). To serve, run a knife around the edges, invert onto a plate, and lift off the mold. Slice and enjoy with the luscious caramel sauce oozing over each piece.

Equipment Needed

  • Small saucepan (for caramel)
  • Medium mixing bowl and whisk
  • Loaf pan or flan mold (with lid or foil)
  • Large pot with lid (for steaming)
  • Spatula or spoon
  • Aluminum foil (to seal mold)
  • Cooling rack or refrigerator space

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Serve chilled. The caramel creates a sauce on the plate that can be garnished with fresh lime zest or a light dusting of cinnamon. Pudim de Leite is delightful alongside tropical fruits (like mango or pineapple) or a spoonful of coconut cream. It also pairs nicely with a strong coffee or a dessert wine. Portion control is key – the slices should be small, as this pudding is rich and sweet.
  • Storage & Reheating: Keep this flan covered in the refrigerator for up to 3 days. The caramel topping remains liquid and the custard stays tender even when cold. Do not freeze, as the texture will suffer. Since the flan is intended to be served cold, reheating is not necessary – simply slice and serve straight from the fridge.

Variations & Substitutions:

  • Citrus Rum Flan: Add 1 tablespoon dark rum and the zest of 1 orange to the custard for a festive twist.
  • Chocolate Flan: Dissolve 1–2 tablespoons cocoa powder into the milk before mixing for a mocha-flavored custard.
  • Dairy-Free Vegan: Use one can (400 ml) of full-fat coconut milk plus an extra beaten egg or 1 tsp agar-agar (dissolved first) in place of condensed milk, and replace whole milk with more coconut milk. Flavor with a little vanilla or cinnamon.
  • Quick Oven Method: If you have an oven, bake the flan in a water bath at 160°C (325°F) for 50–60 minutes instead of steaming.

Chef’s Tips:

  • Avoid Curdling: Temper the eggs gently. Stir a few spoonfuls of warm milk mixture into the beaten eggs before adding all of it back into the pot.
  • Smooth Caramel: Cook sugar on medium-low; rushing it on high can quickly burn the sugar. It should be a deep amber but not bitter.
  • Even Cooking: Keep the water at a gentle simmer. Too vigorous a boil can make the flan jiggle unevenly. Covering the outer pot traps steam and cooks the custard evenly.

Shopping & Make-Ahead:

  • Shopping List: Sweetened condensed milk, whole milk, eggs, granulated sugar, vanilla.
  • Make Ahead: The flan improves if made a day ahead. Prepare the caramel and custard the night before and steam the next day. The pudding is designed to sit and chill, so plan accordingly.

Nutrition Facts (per serving)

Calories

280 kcal

Total Fat

8 g

Sat. Fat

5 g

Carbs

42 g

Fiber

0 g

Sugar

41 g

Protein

9 g

Allergens

Dairy (milk), Eggs

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