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This Brazilian dessert is similar to Spanish flan.

Martha Stewart Living, February/March 1992


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Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. In a small saucepan, combine sugar and water. Cook over medium-high heat without stirring, until sugar turns amber. Immediately pour into a 1 1/2-quart steamed-pudding mold. Using pot holders, pick up mold and swirl mixture to coat bottom and sides completely.

  • Beat eggs, condensed milk, and orange juice on low speed until well combined. Pour into prepared mold, clamp on lid, and place in a small roasting pan. Pour in boiling water to reach halfway up sides of mold, and bake 1 to 1 1/2 hours. Start checking for doneness after 1 hour; a knife blade inserted into pudding should come out clean. Let cool to room temperature, then refrigerate until cold. Unmold onto a plate just before serving. Garnish with candied orange zest.

Cook's Notes

Bake this dessert in a pudding mold with a lid that clamps on.