Pudding is always a staple at family lunches, don’t you agree? Today we are sharing a unique twist on this classic that we’re sure you’ll love: Brazilian Corn Pudding (Pudim de Milho).
Ingredients for Corn Pudding:
Caramel Sauce:
- 1 cup granulated or demerara sugar;
- 1/2 cup filtered water;
Pudding Base:
- ¾ cup heavy cream;
- 1 can (14 oz) sweetened condensed milk;
- ½ cup coconut milk;
- 3 tbsp (approx. 40g) unsalted butter;
- 1 can (15 oz) whole kernel corn, drained;
- 3 large eggs
How to make Corn Pudding:
Caramel Sauce:
- In a saucepan, add the water and sugar.
- Stir gently to combine.
- Turn on the heat and do not stir again.
- Wait until it reaches a golden caramel color, being careful not to let it burn.
- Once it reaches the perfect color, remove from heat and pour into your pudding mold.
- Let the caramel harden.
- Once hardened, lightly grease the sides of the mold with a little oil.
- Preheat your oven to 325°F (160°C) and prepare a bain-marie (water bath) by placing a larger pan with water in the oven.
Pudding
- Blend all the pudding ingredients in a blender until smooth.
- Strain the mixture through a fine-mesh sieve into the mold to ensure a silky texture.
- Cover the mold with aluminum foil and place it inside the water bath in the oven.
- Bake for 45 minutes.
- Remove from the oven and let it cool completely.
- Once cooled, unmold carefully to serve.
Your delicious corn pudding is ready to enjoy!
Did you know?
Traditional puddings originated as hearty, solid dishes made from a variety of ingredients held together by a binder—such as flour (like Yorkshire Pudding), blood (black pudding), eggs (bread pudding), or a mixture of fat and flour (plum pudding). These savory or sweet dishes could be baked, steamed, or boiled. They remain a staple in many cultures, especially in Great Britain, where they can be served as a main course or a decadent dessert.
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