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Easy Coffee Flan (Pudim de Café)

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It has been a while since I last made pudim (caramel flan)… Pudim (flan), including this easy and delicious coffee flan, has always been one of my favorite desserts. If you are a coffee lover, this coffee flan will become a favorite!

There is something so comforting and enjoyable about both caramel and coffee flans that I can’t find words to describe it.  I love not only its sweet taste, but most of all its smooth, creamy texture.  For me, eating coffee flan or pudim de café is a totally out-of-this-world experience.  The most popular custard in my home country is pudim de leite (or caramel flan), although it can be made with other flavors e.g. coffee, orange, chocolate, corn, coconut, or cassava flan, among others.

Since Brazil is responsible for about a third of all coffee produced worldwide– the largest coffee producer in the world for the last 150 years– I decided to make a pudim de café (coffee flan) this time, in its honor — instead of the traditional caramel flan or pudim de leite.  It is really something that I as a Brazilian am very proud of.  I think this explains why coffee is the most popular beverage in Brazil.

About 74% of the coffee produced in Brazil is arabica coffee.  The states of São Paulo, Minas Gerais, and Paraná are the largest producers in the country due to their well-suited landscapes, climate and rich soil.  I would like to note that although Colombian coffee is more well-known in the U.S., one of the most renowned coffee brands in the world, the Italian brand Illy, uses mostly Brazilian coffee in its blend.  Hooray, Brazil!!!

In contrast to the coffee that you might be familiar with here in the U.S., Brazilian coffee is very strong.  This is why it is often served in a small/mini cup,  called cafezinho.  The coffee flan recipe that I am about to introduce to you today can either be enjoyed by itself or, even better, accompanied by a small cup of coffee or cafezinho.

Enjoy our delightful coffee flan!!!!

xx

Pudim de Café - Coffee Flan

pudim-de-café
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Coffee Flan (Pudim de Café)

An easy and delicious coffee flan adored by coffee lovers!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Author Denise Browning

Ingredients

  • For the Coffee Flan:
  • 1 can sweetened condensed milk 14 ounce/396 g
  • 4 eggs at room temperature
  • 1 can whole milk use the empty can of condensed milk to measure
  • 1 tablespoon instant coffee dissolved in 1-2 tablespoons of warm water
  • For the Caramel:
  • 1 cup granulated sugar

Instructions

  1. Preheat oven to 350 º F (180 º C).
  2. Prepare the caramel: Place sugar in the bottom of a medium pan, evenly distributed. Over high heat, let sugar melt for 1-2 minutes or until caramel starts to form. Then, stir sugar in a circular motion with a wooden spoon until sugar is completely melted and caramel is lump free. Pour caramel into a round baking pan with a central hole (i.e. a Bundt cake pan, 8.7 inches or 22 cm diameter). Using gloves, rotate pan in a circular motion so that the caramel uniformly distributes on both the bottom and sides of the baking pan. Keep turning the pan for about 3 minutes and you will notice that the caramel is getting thicker. Let rest for about 5 minutes on a rack; meanwhile, prepare the coffee flan mixture.
  3. In a blender, blend the condensed milk, eggs, milk and dissolved coffee until homogeneous. Use a toothpick to pop the bubbles on the surface or skim off the foam. Pour into the caramelized pan and bake in preheated oven, in a bain-marie, for about 25-30 minutes or until set (be careful not to bake too much or it not will have a smooth consistency). Let coffee flan cool on a rack and then refrigerate for about 6 hours. Unmold coffee flan and serve!

Recipe Notes

If using a regular round baking pan (no ring pan), it will take longer for the flan be cooked (about 40 minutes instead of 25-30 minutes).

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Pudim de Café - Coffee Flan

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Comments

    • Denise Browning

      Nydia:
      I am glad to know that you are doing well. I do understand!
      I am about to prepare a cooking class to teach at Central Market Cooking School in May and my time is getting shorter and shorter. Things can get crazy!!!
      I hope everything turns out well at the office and you can get free time to make several of your mouthwatering desserts. Miss you! Have a great week, my friend!

      Reply

  5. Laura King

    Once again Denise, you have made my mouth water for a delicious dessert! Just can’t miss with coffee and caramel!

    Reply

  7. Juliana

    O seu pudim de cafe looks delicious Denise…can you believe that I never had this? I must try this, and soon.
    Have a great week 🙂

    Reply

  13. Liz

    I was just looking for a flan recipe! Your coffee version looks amazing! I don’t drink coffee anymore, but I love the flavor of coffee in desserts 🙂

    Reply

  14. Ana Helena Campbell

    Just found your blog while browsing to a friend’s blog. How fun and delicious!!! I love your version of the original pudim de leite! Just got back from Brazil and brought a good amount of coffee with me. My next pudim de leite will have an special ingredient in it…coffee:) Great photos!

    Reply

    • Denise Browning

      Thanks a lot, Ana Helena! I hope you enjoy it…
      Adoro pudim de leite. Sempre foi uma das minhas sobremesas favoritas! I am a big fan of the coffee version as well.
      Thanks for stopping by! Tchau, tchau!!!

      Reply

  17. The Café Sucré Farine

    This looks wonderful. I love flan but never thought of making it in a Bumdt pan, such a pretty presentation!

    Reply

  18. Rashida Shaikh

    Hello,
    Its a pleasure to meet you wow, what a lovely site, cant take my eyes off from coffee flan.
    I would love to follow you, wants to learn Brazilian foods.
    Regards,
    Rashida Shaikh

    Reply

    • Denise Browning

      Thanks a lot, Rashida! I hope you follow From Brazil To You and learn more and more about Brazilian cuisine.
      The best way is to subscribe by email. Thanks for your visit and comment. I do appreciate…

      Reply

  19. Nami | Just One Cookbook

    In Japan we have coffee purin (it’s coffee flan) and used to enjoy it. Wow so nostalgic. Haven’t had it for nearly 20 years? I cannot believe it. Your flan looks so pefect! I want to eat this like RIGHT NOW. Thanks for bringing back nice memory of mine… 🙂

    Reply

  22. Sarra

    I just came across your website and I am *so* glad i did! I was looking on the internet for instructions on how to cook tapioca. 🙂
    I spent 8 lovely weeks in São Paulo last summer and 1 week in Morro de São Paulo. The pudim that I ate was delicious and creamy – not like the typical flan that I am used to here in the States. The flan that I know has a weird texture that seems to almost break apart when I eat it, and I do not like it.
    Does this pudim have the same consistency as typical flan, or is it more homogenous and creamy like I had in Brazil? I would love to be able to make a nice pudim de leite.

    Reply

    • Denise Browning

      Sarra: Thank you for stopping by! I am glad that you had a great time in Brazil.
      This is the pudim ,homogeneous and creamy, that I used to eat in Brazil — the only difference is that I have added 1/2 cup of brewed coffee to the traditional recipe.
      If you’d like to make the pudim de leite, follow this recipe — only skipping the brewed coffee of course. In order to the pudim to have the right texture, watch the cooking time closely (do not overcook it!!!). That’s all! If you have any questions, I’d be happy to answer them!!!

      Reply

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