Traditional Brazilian "Pudim de Leite"

During the 19th Century, the crème caramel, also known as crème renversée, was widely found in European restaurants because it was easy to prepare in large quantities. In Spanish speaking countries this recipe is known as flan and it is commonly called pudim de leite in Portuguese. With a basic recipe that includes milk, eggs and sugar and most of the time baked in water bath, this is today an internationally famous dessert. The Brazilian pudim de leite today is most of the time prepared with condensed milk in a recipe called 1-2-3, because it uses 1 can of condensed milk, 2 cans of whole milk and 3 eggs. The result is good for the practicality and ended up causing the original recipe to be forgotten in most of grandma’s recipe... But why forget something that was a success after meals in a time when the condensed milk did not even exist? Feel the nostalgia preparing this treasured recipe! Old Fashioned Brazilian Pudim de Leite Ingredients:

½ cup sugar and ¼ cup water for the caramel

1 cup sugar

3 cups whole milk

3 eggs

3 egg yolks

1 tsp vanilla extract Prepare:

Cook the caramel until golden brown and pour on a bundt cake pan. Reserve. In a pan, heat the milk with vanilla until before boiling. In a bowl, whisk well the eggs, egg yolks and sugar. Slowly add the milk continuously whisking. Pour the mixture on top of the caramel and bake in water bath at 300F for approximately 1 1/2 hour or until it is firm. Let it cool before removing from the pan. Refrigerate before serving.