This caramel-like pudding is enjoyed in every corner of Brazil. 


  • 13¾ oz (395 g) tinned condensed milk

  • 1½ oz (40 g) all-purpose (plain)

  • flour, sifted, plus extra for dusting

  • 2 whole eggs, plus 2 yolks

  • 3½ oz (100 g) unsalted butter, plus extra for greasing

  • 2¼ oz (60 g) granulated (white) sugar

  • 1 scoop vanilla ice cream

  • strawberries, to garnish


  • 1.

    Too make the “Doce de Leite”, add enough water to a pot so it would completely cover the tin of condensed milk. Bring the water to the boil. Remove the label from the can of condensed milk and rinse well. Add the can to the boiling water and make sure the can is totally covered with water. Cover the pot and simmer for 2 hours.

  • 2.

    Using tongs, remove the can from the water and set aside to cool completely (this should take about 2 hours).

  • 3.

    Pour the contents of the tin into a saucepan over low heat and add the butter. Stir well until heated through. This shouldn’t take more than 5 minutes.

  • 4.

    Allow the mixture to cool down, then add the sugar and eggs. Mix well, then add the flour, and mix well to combine.

  • 5.

    Lightly grease six 4 fl oz (120 ml) molds with the extra butter and dust with the extra flour. Pour the mixture into the molds. Don’t fill all the way to the top.

  • 6.

    Place the molds in the freezer for 4 hours or until frozen. Once completely frozen, remove from the freezer. Place in a 500°F (250°C) oven for 8 minutes. Leave to cool for about 3 minutes.

  • 7.

    Gently unmold the little cakes onto serving plates. Serve with vanilla ice cream and garnish with the strawberries.


This recipe is featured in Braza cookbook.

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