Brazilian-Style Flan
Brazilian-Style Flan is a classic Brazilian caramel custard known as Pudim de Leite Condensado.Sweetened condensed milk gives the dessert its signature creamy sweetness.Eggs create the silky custard texture and help the flan set beautifully.A golden caramel layer becomes a luscious sauce when the flan is inverted.Gentle baking in a water bath produces an exceptionally smooth texture.Serve it chilled for an elegant and unforgettable Brazilian dessert.
Ingredients
For the Caramel
- 1 cup granulated sugar
- ¼ cup water
For the Custard
- 1 can (14 oz / 395 g) sweetened condensed milk
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Prepare the Caramel
- Place the sugar and water in a medium saucepan over medium heat.Stir gently at the beginning until the sugar dissolves. Once the mixture begins to boil, avoid excessive stirring.Continue cooking until the sugar turns a deep golden amber color.Watch carefully because caramel can go from perfectly golden to burnt very quickly.
Pour the Caramel into the Pan
- Immediately pour the hot caramel into a 9-inch round flan or cake pan.Carefully tilt and rotate the pan so the caramel coats the bottom evenly.Set aside to cool and harden slightly.
Prepare the Custard
- Add the sweetened condensed milk, whole milk, eggs, vanilla extract, and salt to a blender.Blend on low speed for approximately 20–30 seconds, just until the ingredients are combined.Avoid over-blending because excessive air can create bubbles in the finished flan.
Fill the Pan
- Pour the strained custard gently over the cooled caramel.Cover the pan tightly with aluminum foil.
Bake
- Preheat the oven to 350°F (175°C).Carefully transfer the water bath to the oven.Bake for approximately 55–70 minutes, depending on the depth and size of your pan.The flan is ready when the edges are set but the center still has a gentle wobble.
Cool
- Carefully remove the flan pan from the water bath.Allow it to cool to room temperature.Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.
Serve
- Slice the flan into wedges and spoon extra caramel sauce over each serving.Serve chilled.
Notes
- Full-fat milk: Whole milk creates the richest and creamiest texture.
- Caramel: Cook the sugar until deep golden amber for a balanced caramel flavor.
- Blender: Blend only long enough to combine the ingredients.
- Straining: Don't skip straining if you want an exceptionally smooth custard.
- Water bath: This is essential for gentle, even baking.
- Center: A slight jiggle in the center is normal when the flan is finished.
- Chilling: Proper chilling helps the flan firm up and release cleanly.
- Inverting: Use a plate with a slight rim to catch the caramel sauce.