Bolo Pudim, also known as Flan Cake, is a delightful Brazilian dessert that combines the rich creaminess of flan with the light texture of cake, creating a unique and irresistible treat. This dessert is particularly loved for its smooth, velvety consistency and the luscious caramel topping that adds a sweet, rich flavor. The popularity of Bolo Pudim transcends borders, making it a favorite among both locals and those experiencing Brazilian cuisine for the first time. As one food enthusiast notes, “Bolo Pudim is not just a dessert; it’s a celebration of flavors that brings people together.” Its dual nature as both a pudding and a cake makes it a versatile option for any occasion, from family gatherings to festive celebrations. Whether served chilled or at room temperature, Bolo Pudim is sure to leave a lasting impression on anyone fortunate enough to indulge in this delightful confection.
Bolo Pudim (Flan Cake) Recipe
Bolo Pudim, also known as Flan Cake, is a delightful Brazilian dessert that combines the creamy texture of flan and the fluffy goodness of a sponge cake. This two-in-one dessert is a favorite at family gatherings and special occasions in Brazil. The origins of bolo pudim can be traced back to European influences on Brazilian cuisine, where traditional custard recipes were blended with local flavors, resulting in this exquisite treat that captivates the taste buds.
Preparation
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Flan: | |
| Sweetened condensed milk | 1 can (395g) |
| Milk | 2 cups |
| Sugar | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| For the Cake: | |
| All-purpose flour | 1 cup |
| Sugar | 1 cup |
| Baking powder | 1 tsp |
| Eggs | 3 large |
| Milk | ½ cup |
| Butter, melted | ½ cup |
| Vanilla extract | 1 tsp |
Step-by-Step Instructions
- Prepare the caramel:
- In a medium saucepan, combine 1 cup of sugar with ¼ cup of water over low heat.
- Stir gently until the sugar dissolves completely.
- Increase the heat to medium and cook without stirring until the mixture turns a golden caramel color.
- Quickly pour the caramel into a bundt pan, tilting it to coat the bottom evenly. Allow it to harden.
- Make the flan:
- In a blender, combine the sweetened condensed milk, milk, sugar, eggs, and vanilla extract.
- Blend until smooth.
- Pour the flan mixture over the hardened caramel in the bundt pan.
- Prepare the cake batter:
- In a separate bowl, beat the eggs and sugar until light and fluffy.
- Add the melted butter and vanilla extract, mixing well.
- Sift together the flour and baking powder, then gradually add to the egg mixture, alternating with milk.
- Mix until smooth and fully combined.
- Layer the cake batter:
- Gently pour the cake batter over the flan mixture in the bundt pan. Do not mix.
- Bake the Bolo Pudim:
- Preheat the oven to 350°F (175°C).
- Place the bundt pan in a larger baking dish filled with hot water to create a water bath.
- Bake for approximately 50-60 minutes, or until a toothpick inserted in the cake comes out clean.
- Cool and unmold:
- Remove the bundt pan from the water bath and let it cool to room temperature.
- Once cooled, refrigerate for at least 2 hours or overnight.
- To unmold, run a knife around the edges and flip the pan onto a serving plate.
- Serve:
- Slice and serve chilled, garnished with fresh fruit or whipped cream if desired.
Enjoy this delicious and creamy Bolo Pudim with family and friends!
Frequently Asked Questions
What is Bolo Pudim?
Bolo Pudim is a popular Brazilian dessert that combines a traditional flan with a cake, often featuring a caramel topping.
How is Bolo Pudim made?
It is made by blending ingredients for both flan and cake, baking them together to create a unique texture that incorporates both.
What ingredients are needed for Bolo Pudim?
Common ingredients include eggs, sugar, milk, flour, and vanilla, along with caramel for topping.
Can I make Bolo Pudim gluten-free?
Yes, you can substitute regular flour with gluten-free alternatives like almond or coconut flour.
How long does Bolo Pudim last in the fridge?
When stored properly, Bolo Pudim can last up to 5 days in the refrigerator.
Is Bolo Pudim served warm or cold?
Bolo Pudim is typically served cold, allowing the flavors to meld together perfectly.
Can I add flavors to Bolo Pudim?
Absolutely! You can add flavors like cocoa powder for a chocolate version or citrus zest for freshness.
What is the best way to unmold Bolo Pudim?
To unmold, run a knife around the edges, then briefly immerse the mold in warm water to loosen the dessert before inverting it onto a plate.
Is Bolo Pudim suitable for special diets?
Bolo Pudim can be adapted for special diets; for example, using dairy-free milk for lactose intolerance.
Can I freeze Bolo Pudim?
Yes, Bolo Pudim can be frozen, but it’s best consumed fresh for optimal texture and flavor.
What is the texture of Bolo Pudim?
The texture is creamy and smooth for the flan layer, complemented by a soft, moist cake layer.
How do I serve Bolo Pudim?
Serve Bolo Pudim sliced, drizzled with the caramel sauce, and garnish with fresh fruit or mint if desired.
Can I make Bolo Pudim in advance?
Yes, Bolo Pudim can be made a day ahead, allowing the flavors to develop and making it convenient for serving later.
What drinks pair well with Bolo Pudim?
Bolo Pudim pairs well with coffee, sweet wines, or light juices, enhancing the dessert experience.
