It has been a while since I last made pudim (flan)... Pudim has always been one of my favorite desserts.
There is something so comforting and enjoyable about it that I can’t find words to describe it. I love not only its sweet taste, but most of all its smooth, creamy texture. For me, eating pudim is a totally out-of-this-world experience. The most popular custard in my home country is pudim de leite (or caramel flan), although it can be made with other flavors e.g. orange, chocolate, corn, coconut, or cassava flan, among others.
Since Brazil is responsible for about a third of all coffee produced worldwide– the largest coffee producer in the world for the last 150 years– I decided to make a pudim de café (coffee flan) this time, in its honor. It is really something that I as a Brazilian am very proud of. I think this explains why coffee is the most popular beverage in Brazil.
About 74% of the coffee produced in Brazil is arabica coffee. The states of São Paulo, Minas Gerais, and Paraná are the largest producers in the country due to their well-suited landscapes, climate and rich soil. I would like to note that although Colombian coffee is more well-known in the U.S., one of the most renowned coffee brands in the world, the Italian brand Illy, uses mostly Brazilian coffee in its blend. Hooray, Brazil!!!
In contrast to the coffee that you might be familiar with here in the U.S., Brazilian coffee is very strong. This is why it is often served in a small/mini cup, called cafezinho. The coffee flan recipe that I am about to introduce to you today can either be enjoyed by itself or, even better, accompanied by a small cup of coffee or cafezinho.
Enjoy!!!!
xx
Coffee Flan
Yield: 8 to 12 slices
Segment: Brazilian cuisine
Ingredients:
- 1 (14 ounce/396 g) can sweetened condensed milk
- 4 eggs at room temperature
- 1 can of whole milk (use the empty can of condensed milk to measure)
- 1/2 cup strong brewed coffee, at room temperature
For the caramel:
- 1 cup granulated sugar
Directions:
1. Preheat oven to 350 º F (180 º C).
2. Prepare the caramel: Place sugar in the bottom of a medium pan, evenly distributed. Over high heat, let sugar melt for 1-2 minutes or until caramel starts to form. Then, stir sugar in a circular motion with a wooden spoon until sugar is completely melted and caramel is lump free. Pour caramel into a round baking pan with a central hole (i.e. a Bundt cake pan, 8.7 inches or 22 cm diameter). Using gloves, rotate pan in a circular motion so that the caramel uniformly distributes on both the bottom and sides of the baking pan. Keep turning the pan for about 3 minutes and you will notice that the caramel is getting thicker. Let rest for about 5 minutes on a rack; meanwhile, prepare the flan mixture.
3. In a blender, blend the condensed milk, eggs, milk and coffee until homogeneous. Use a toothpick to pop the bubbles onthe surface or skim off the foam. Pour into the caramelized pan and bake in preheated oven, in a bain-marie, for about 30 – 35 minutes or until set (be careful not to bake too much or it not will have a smooth consistency). Let cool on a rack and then refrigerate for about 6 hours. Unmold and serve!
You might also enjoy:
- Strawberry-White Chocolate Flan (Flan de Morango e Chocolate Branco)
- Brazilian Chocolate Fudge Flan (Brigadeirão)
- Blanc-Mange (Manjar Branco)
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Receita em Português:
Pudim de Café
Rendimento: 8 a 12 fatias
Ingredientes:
- 1 (396 g) lata de leite condensado
- 4 ovos à temperatura ambiente
- 1 lata de leite integral líquido (use a lata vazia de leite condensado para medir)
- 1/2 xícara de (chá) de café forte preparado e coado ( à temperatura ambiente)
Para a calda:
- 1 xícara de (chá) de açúcar granulado
Modo de Preparo:
1. Pré-aqueça o forno a 180 º C.
2. Prepare a calda: Ponha o açúcar em uma panela média, distribuído uniformemente. Sobre fogo alto, deixe o açúcar dissolver por 1 a 2 minutos ou até que o caramelo comece a se formar. Desse ponto em diante, mexa bem em movimentos circulares com o auxílio de uma colher de pau até que o açúcar fique totalmente dissolvido e se tranforme em um caramelo livre de pelotas de açúcar. Despeje o caramelo dentro de uma forma de buraco (22 cm de diâmetro) e , com o auxílio de luvas, gire a forma para que o caramelo seja distribuído uniformemente em ambos o fundo e lados da forma. Continue girando a forma por uns 3 minutos e você notará que o caramelo ficará mais denso. Quando isso ocorrer, deixe a forma descansar por uns 5 minutos em cima de uma grade. Nesse meio-tempo, prepare a mistura do pudim.
3. Bata no liquidificador o leite condensado, os ovos, o leite e o café até obter uma mistura homogênea. Use um palito para estourar as bolhas da superfície. Despeje dentro da forma caramelada e leve ao forno pré-aquecido, em banho-maria, por aproximadamente 30 a 35 minutos ou até firmar (cuidado para não assar demais ou não ficará com uma textura lisa e macia). Deixe esfriar sobre uma grade e depois leve à geladeira por umas 6 horas. Desenforme e sirva!
Outras receitas similares nossas:
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Lovely dessert! Very pretty too-))
Thanks a lot, Yelena!!!! I am so happy for your visit…
Ohhh…I missed your recipes, I’m having hard time at the office and just found some free time to review my favorites blogs. I never had flan made with coffee, but sounds delicious…!!!
Nydia:
I am glad to know that you are doing well. I do understand!
I am about to prepare a cooking class to teach at Central Market Cooking School in May and my time is getting shorter and shorter. Things can get crazy!!!
I hope everything turns out well at the office and you can get free time to make several of your mouthwatering desserts. Miss you! Have a great week, my friend!
This looks super yummy. Will definitely try it. Do drop by Square Meals.
Aparna
Thanks so much, Aparna! I am pleased to meet you. I’ll definetely be visiting you soon…
This looks super yummy.
Aparna
Once again Denise, you have made my mouth water for a delicious dessert! Just can’t miss with coffee and caramel!
Thanks, my dear Laura! I so miss you. I hope you can make this flan.
If you are a coffee lover and like creamy textures, you’ll fall in love with it. xx
This looks like a very yummy dessert. I love your photos they are very lovely.
Thanks so much, Dawn, for your sweet words! Wishing you a great week (and see you soon)…
O seu pudim de cafe looks delicious Denise…can you believe that I never had this? I must try this, and soon.
Have a great week
Muito obrigada, Juliana! É bom saber que você está de volta de sua viagem. Espero que você tenha aproveitado bastante. Uma boa semana, querida!
I love flan…and I adore coffee! It;s a win win for me
This looks wonderful Denise!
Nazneen
Thanks a lot, Nazneen! I do appreciate your visits.
I love flan. My mom used to make us when we were kids so many times. Sometimes we’d not have enough patience to wait for Mom to take it out of the pan.
Now, after seeing yours I want some. Love the coffee flavor.
Thanks, Roxana! Flan has always been one of my favorite desserts. I love its smooth texture…
I hope you try this coffee one. Thanks for stopping by!
A most beguiling flan! The coffee adds a depth of flavor that is impeccable!
Thanks, Deb! I do agree with you: coffee adds a very good depth of flavor to this dessert.
Flavor is getting better and better every single day.
Oh yum Denise, your flan sounds so good! It looks gorgeous too
Thanks, Rosie! I’d love to have invited you to come over to eat it with me if you lived nearby.
I was just looking for a flan recipe! Your coffee version looks amazing! I don’t drink coffee anymore, but I love the flavor of coffee in desserts
Thanks, Liz! I hope you can try this recipe that I love so much.
Thanks for stopping by and have a great weekend!!!
Just found your blog while browsing to a friend’s blog. How fun and delicious!!! I love your version of the original pudim de leite! Just got back from Brazil and brought a good amount of coffee with me. My next pudim de leite will have an special ingredient in it…coffee:) Great photos!
Thanks a lot, Ana Helena! I hope you enjoy it…
Adoro pudim de leite. Sempre foi uma das minhas sobremesas favoritas! I am a big fan of the coffee version as well.
Thanks for stopping by! Tchau, tchau!!!
Always wanted to make a flan! Pinning it and can’t wait to try it! Love all the flavors in this recipe!
Thanks a lot, Julia! I do appreciate it…I do hope you enjoy the flan.
Oh my that looks so creamy and delicious. I’m going to have to try it
Thanks, Maureen! Your visits always make me happy.
This looks wonderful. I love flan but never thought of making it in a Bumdt pan, such a pretty presentation!
Thank you, Cris!
I am glad that you like my flan. Congrats on the birth of your grandchild!!!
Hello,
Its a pleasure to meet you wow, what a lovely site, cant take my eyes off from coffee flan.
I would love to follow you, wants to learn Brazilian foods.
Regards,
Rashida Shaikh
Thanks a lot, Rashida! I hope you follow From Brazil To You and learn more and more about Brazilian cuisine.
The best way is to subscribe by email. Thanks for your visit and comment. I do appreciate…
In Japan we have coffee purin (it’s coffee flan) and used to enjoy it. Wow so nostalgic. Haven’t had it for nearly 20 years? I cannot believe it. Your flan looks so pefect! I want to eat this like RIGHT NOW. Thanks for bringing back nice memory of mine…
Thanks, Nami! I happy to find out that this flan brought back nice memories of your childhood!
Found you through the guest post you did on Nazneen’s blog. Absolutely amazed by your space. Following you.
Love this flan.
Thanks a lot, Lail!
I do appreciate both your comment and following my blog. I hope you do try to make this flan — I am a big fan of it!!
Wow what an amazing looking flan, I love them and can eat them in one sitting.
Thanks a lot, Raymund! I love this flan a lot as well.
I just came across your website and I am *so* glad i did! I was looking on the internet for instructions on how to cook tapioca.
I spent 8 lovely weeks in São Paulo last summer and 1 week in Morro de São Paulo. The pudim that I ate was delicious and creamy – not like the typical flan that I am used to here in the States. The flan that I know has a weird texture that seems to almost break apart when I eat it, and I do not like it.
Does this pudim have the same consistency as typical flan, or is it more homogenous and creamy like I had in Brazil? I would love to be able to make a nice pudim de leite.
Sarra: Thank you for stopping by! I am glad that you had a great time in Brazil.
This is the pudim ,homogeneous and creamy, that I used to eat in Brazil — the only difference is that I have added 1/2 cup of brewed coffee to the traditional recipe.
If you’d like to make the pudim de leite, follow this recipe — only skipping the brewed coffee of course. In order to the pudim to have the right texture, watch the cooking time closely (do not overcook it!!!). That’s all! If you have any questions, I’d be happy to answer them!!!