A personal selection of photographs with their stories.
053. Pudim de leite
FEBRUARY 2006: Flan
Brazilians have a sweet tooth. In addition to dozens of starter and main course dishes, buffets of a better quality also include a variety of sweet desserts: various chocolate cakes (sometimes six inches high!); delicious maracujá (passion fruit) mousse decorated with crispy maracujá seeds; eye-catching pudim de leite, which is also known as flan. It is a kind of caramel pudding made of sugar, milk, condensed milk and eggs. This flan was made by an aged servant, who has been living with the family of a good friend for a very long time. Thanks to her skillful hands and years of knowledge, this pudding tasted better than most flans I already had tasted before!
© Adriano Antoine Robbesom 2006, 2014
SANTA LUZIA (MG)
This delicious dessert on the colorful plate was served in Santa Luzia, a suburb north of Belo Horizonte. Santa Luzia is a small historical city, but has expanded greatly in the past decades to more than 200 thousand inhabitants.
Quite a few inhabitants from Belo Horizonte have their second home within the borders of Santa Luzia, some of them have a so-called sítio, a kind of weekend resort, in a large, green area. Such a sítio is a simple construction, without excess of luxury. Most important are the kitchen, the shower, and a lot of beds and mattresses. Because of the islolated location, people are free to organize big parties that may last a few days even. No one to bother or to be bothered. One may scream, sing, play loud music without problems.
At such a party, this pudim was served.
Pudim (de leite) is a dessert made of condensed milk. In English it is known as Flan, or Crème Caramal, originating from France or Spain. To prepare the pudim, one use two cans of condensed milk, two cans of milk, and five eggs; for the caramel sauce, one use one part of water and two parts of refined sugar. First, the caramel sauce is prepared by heating the ingredients, then the ingredients for the pudim are mixed together and added to the sauce. The form with the pudim is then slightly heated, followed by cooling in the fridge. The pudim is served cold.
Camera: SONY DSC-P73
f/3.5 1/50 sec. ISO-120