Pudim de Leite (Brazilian Condensed-Milk Flan)

First the caramel. Put the sugar and 60 ml water in a light-coloured saucepan over medium heat. Let it melt and bubble without stirring until it turns a deep amber, 6–8 minutes.

💡 Don't stir once it boils — swirl the pan instead. Stirring makes sugar crystallise and go grainy. Pull it off just before it looks as dark as you want; it keeps cooking off the heat.

Quickly pour the hot caramel into a 20 cm ring mould (or deep cake tin), tilting to coat the base and a little of the sides. Set aside — it will harden.

Heat the oven to 180°C and boil a kettle for the water bath. Put the condensed milk, milk and eggs into a blender.

Blend on low for about 1 minute until completely smooth. Blending gently, not on high, keeps the froth down so the baked pudim has no bubble holes.

Pour the custard through a sieve into the caramel-lined mould to catch any stray egg strands.

Set the mould inside a larger roasting tin and pour boiling water into the tin to come halfway up the mould's sides. Cover the pudim loosely with foil.

💡 This water bath (banho-maria) is essential — it shields the custard from direct heat so it sets creamy and even instead of curdling at the edges.

Bake for 50–60 minutes. It is done when the centre wobbles like set jelly but is no longer liquid — a knife slid into the edge should come out clean.

Lift out of the water bath, cool to room temperature, then chill in the fridge for at least 4 hours (overnight is best).

To unmould, run a thin knife around the edge, set a rimmed plate over the mould, and flip in one confident motion. Lift the mould — the caramel floods down the sides.

💡 If the caramel clings, dip the mould's base in hot water for 20 seconds to loosen it before flipping.