This egg-free Brazilian pudim uses gelatin to set a creamy milk base. A thin caramel layer adds contrast to each chilled cup. Gentle blending and careful gelatin mixing make a smoother dessert than a frothy, hurried mixture.
- Prep
- 20 minutes
- Cook or chill
- at least 4 hours chilling, plus caramel cooling
- Yield
- about 10 small dessert cups
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. volumes, pan sizes, and oven settings are rounded; listed grams and milliliters are the best guide for repeating a batch. Use Brazilian table cream and 50% cocoa chocolate powder where specified, rather than assuming U.S. heavy cream or unsweetened cocoa is identical.
Milk base
- 395 g sweetened condensed milk
- 200 g Brazilian table cream
- 400 ml whole milk
- 12 g unflavored gelatin, weighed (packet sizes vary)
- 5 tablespoons water (75 ml) for gelatin
- 1 teaspoon vanilla extract
Caramel
- 1 cup granulated sugar, measured in a 240 ml cup
- ½ cup hot water (120 ml)
How to make it
- Use clean food-safe cups suitable for cold desserts and set them on a tray. Keep dairy ingredients refrigerated.
- Melt the caramel sugar in a light-colored heavy saucepan until amber. Carefully add the hot water a little at a time: it will bubble and release very hot steam. Stir until dissolved, then let the syrup cool safely.
- Sprinkle the gelatin over its measured water. Let it hydrate and dissolve following its package instructions, without boiling.
- Blend condensed milk, cream, milk, and vanilla just until combined. Keep blending brief to avoid foam.
- Mix a little milk base into the dissolved gelatin to bring the temperatures closer, then blend that mixture into the remaining base.
- Put cold caramel in each cup and distribute the milk base evenly, leaving space under the lids.
- Cover and refrigerate for at least 4 hours, until set. Wipe the dry exterior before labeling and keep refrigerated.
Small details that help
Gelatin added when too cold can form threads; boiling it can weaken its setting power. Measure 12 g rather than assuming a U.S. packet matches the Brazilian envelope. Do not pour hot caramel into containers that are only designed for cold serving.
Portioning and packaging
Weigh syrup and custard separately in each trial cup. A lid should fit securely without pressing the dessert. The formula needs continuous refrigeration and an appropriate commercial storage assessment before sale.
Thinking of selling this in the U.S.?
Check this exact product with your state and local food regulator before taking orders. Home-food permissions depend on the location, recipe, kitchen, and sales channel. Refrigerated dairy, custard, chicken, and meat products must not be assumed eligible for cottage-food sales. Ask about permits, approved facilities, handling, labeling, and delivery restrictions. The FDA food-business overview is a starting point, not approval to sell this recipe.
Calculate costs from your own batch
- Record ingredient quantities and current local costs in U.S. dollars.
- Add packaging, labels, utilities, refrigeration or freezing, waste, and labor.
- Divide the batch cost by the actual number of acceptable finished units.
- Include applicable taxes, overhead, delivery, and payment fees when setting a price.
No selling price, profit margin, sales volume, or income is guaranteed. A trial batch helps you assess consistency; it does not validate commercial food safety.
Labels and allergens
Check ingredient and packaging labels for milk, eggs, wheat, soy, nuts, and other allergens that apply to this batch. Keep supplier information and ingredient subcomponents, and prevent cross-contact. A short list of likely allergens is not a complete sales label. Ask the regulator what ingredient order, net quantity, business identification, allergen statements, and any cottage-food notice are required. See the FDA food-allergen guidance.
Storage and delivery
Frequently asked questions
Is this the same as baked flan?
No. It sets with gelatin rather than eggs and heat, so its texture and preparation differ.
How do I prevent bubbles?
Blend briefly on low speed. Let foam settle and strain if needed before portioning.
Can gelatin make it safe without a refrigerator?
No. Setting a milk mixture does not make it shelf-stable.