Pudim de Leite

Ingredients

• For the caramel
• 200 g caster sugar
• 60 ml water
• For the custard
• 395 g condensed milk, one standard tin
• 395 ml whole milk, use the emptied condensed milk tin as measure
• 3 eggs, whole, at room temperature
• For the water bath
• as needed boiling water

Method

1. 1
   Heat the sugar and water in a heavy saucepan over medium-high heat without stirring until the syrup reaches deep amber and registers 175 °C on a thermometer. The caramel is ready when it gives off a faint bitter, almost smoky fragrance and the colour is a dark, burnished gold — not pale honey.
2. 2
   Immediately pour the caramel into the base of a 22 cm ring mould (forma de pudim). Tilt and rotate the mould at once so the caramel climbs the sides before it sets. Work without hesitation: the caramel is fluid for no more than 30 seconds once off the heat. The mould is correctly lined when the base and lower sides carry an even amber coat.
3. 3
   Preheat the oven to 150 °C. In a bowl, combine the condensed milk, whole milk, and eggs. Whisk gently and slowly — the objective is a homogeneous mixture, not a foamed one. No air should be incorporated. The mixture is ready when it is smooth and uniformly pale, with no visible streaks of egg.
4. 4
   Pass the custard mixture through a fine-mesh sieve into a clean jug; repeat the straining a second time. Pour the double-strained custard gently into the caramel-lined mould. The surface should be perfectly still and free of bubbles.
5. 5
   Set the mould in a deep roasting tin. Pour boiling water into the tin to reach halfway up the sides of the mould. Place in the oven and bake at 150–160 °C for 50–60 minutes. The pudim is done when the edges are fully set but the centre retains a gentle, even tremble when the tin is nudged — it should move as one mass, not ripple liquidly at the core.
6. 6
   Remove the mould from the water bath and allow it to cool to room temperature. Cover and refrigerate for a minimum of 8 hours, or overnight. The custard is sufficiently firm only after this full chill: it must feel completely set and resistant when the mould is pressed lightly through its cover.
7. 7
   To unmould, run a thin knife around the inner and outer edges of the mould. Invert a deep-lipped serving plate over the mould, hold both firmly together, and turn in one decisive movement. The pudim will release with an audible soft suction. Lift the mould away to reveal the custard sitting in its pool of dark amber caramel.