In a very swift and THOROUGH departure from both the lower-sugar eating and the vegan food… I bring you a dish based around eggs, condensed milk, and sugar. But all for a special occasion!
My dad claims he doesn’t like sweets all that much.
This doesn’t really fit with the empirical data I’ve gathered over the years: the disappearing Easter candy (apparently the bunny likes to retract his gifts), the cookies that are gone before morning, or the fact that I have to literally hide my chocolate chips in the pantry so that they don’t get attacked.
There is, however, one dessert he has always claimed to love: my grandma’s “pudim de leite condensado.” Basically, it’s a Brazilian flan. And it’s delicious.
I have a very distinct memory of a cold Thanksgiving when we were taking one of these gems to our friend’s house for the celebration. My dad drove uncharacteristically slowly and took every curve with utmost caution. Not because of us, of course, but because of his precious pudim. I’ve also gotten into more than one disagreement about him about the last piece… It’s that good.
So in honor of his birthday today (yes, he’s getting old!), I bring you the recipe. It’s not healthy. It has a ton of sugar. But it’s made with love, and it nourishes the soul. So it’s worth every gram of fat, sugar, and calories.
(And for those of you who are fans of my grandma, she’s featured prominently in this, as it is her signature dish!)
Pudim de Leite Condensado
Recipe from here (click for more specific tips on each step)…
Pictures of the process from me!
1 scant cup sugar (for the caramel)
1 can sweetened condensed milk
Equal volume of regular milk (use the can to measure)
1 8-inch ring mold
Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°. *This time, my grandma opted to use a double boiler, but either way works!
Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel.
Spoon it up the sides of the mold until evenly spread.
Combine the condensed milk, regular milk and eggs in a blender.
Whip until smooth.
Pour into mold and place into center of roasting pan with water, or double-boiler.
Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
Happy birthday Dad!!!
What’s your family’s favorite, traditional dessert recipe?