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Pudim is a creamy caramel flan dessert, popular in Brazil and other Latin American countries, made mainly of eggs, milk, sugar, and sweetened condensed milk.

Keep pudim covered in the refrigerator, where it will stay fresh for up to 5 days.

Run a knife gently around the mold's edges, then invert onto a plate. If stuck, briefly set the base in warm water to loosen the caramel.

While similar, pudim is typically creamier, richer, and uses sweetened condensed milk; flan often relies more on plain milk or cream.

A standard 8- or 9-inch (20-23cm) round cake or bundt pan works well for most recipes.

Whole milk is ideal for creaminess, but you can use evaporated milk or half-and-half for a richer or lighter texture.

The edges should be set but the center slightly jiggly. A knife inserted in the center should come out mostly clean.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Prepare a caramel sauce for the mold, blend the main ingredients (eggs, sweetened condensed milk, whole milk), pour into the caramel-lined mold, bake in a water bath, cool, then invert and serve.

Yes, you can freeze pudim for up to 1 month. Thaw it overnight in the refrigerator before serving.

Allow it to cool to room temperature, then refrigerate at least 4 hours (ideally overnight) before serving.

Air bubbles or too high baking temperature can cause holes. Bake in a gentle water bath and strain your mixture before pouring.

Traditional pudim uses eggs for texture, but some recipes use substitutes like cornstarch or gelatin for eggless versions.

Heat sugar in a pan over medium heat, letting it melt and caramelize until golden brown. Quickly pour into the mold and swirl to coat.

Yes, pudim is best when made a day ahead so it can fully chill and set in the refrigerator.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.