Portuguese Vanilla Flan (Pudim de Baunilha)

Portuguese vanilla flan, known in Portugal as pudim de baunilha, is a rich baked custard finished with a glossy caramel topping. Compared to lighter flan styles, this version is creamier and more indulgent, with a silky texture that sets cleanly while remaining soft and smooth.

What makes Portuguese flan stand out is the balance between cream, milk, eggs, and vanilla. The custard is gently baked in a water bath, which allows it to cook evenly without curdling. The result is a refined dessert that feels both comforting and elegant, making it just as suitable for family gatherings as it is for special occasions.

This is a classic dessert that benefits from patience rather than speed. Allowing the flan to cool fully and chill before serving gives the custard time to firm up and lets the caramel release beautifully when unmolded.

Why You’ll Love This Portuguese Flan

• Silky, smooth custard with a pronounced vanilla flavor and a rich, creamy mouthfeel
• Traditional Portuguese preparation that balances cream and milk for a refined texture
• Glossy caramel topping that releases beautifully when the flan is unmolded
• Consistently reliable results thanks to gentle baking in a water bath
• Perfect make-ahead dessert that improves in texture after chilling

Expert Tips for Portuguese Vanilla Flan (Pudim de Baunilha)

• Allow the sugar to caramelize without stirring. Stirring can cause crystallization, resulting in a grainy caramel instead of a smooth, amber sauce that releases cleanly after baking.
• Warm the cream and milk gently until just steaming. Boiling the dairy can scorch it or cause separation, which affects both flavor and custard texture.
• Temper the eggs slowly by adding the warm dairy in a steady stream while whisking. This prevents the eggs from curdling and helps create a smooth, cohesive custard.
• Strain the custard mixture before baking. This removes air bubbles and any unmixed egg proteins, producing a refined, silky finish once baked.
• Remove the flan while the center still jiggles slightly. The custard continues to set as it cools, and pulling it early prevents a dense or rubbery texture.

Ingredients for Portuguese Vanilla Flan

For the Caramel

• 1/2 cup granulated sugar
• 2 tablespoons water

For the Flan

• 2 cups heavy cream (35% fat)
• 1 1/4 cups whole milk
• 1 cup granulated sugar
• 6 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract

How to Make Portuguese Vanilla Flan

Step 1: Prepare the oven and water bath. Preheat the oven to 160 C. Bring a kettle or saucepan of water to a gentle simmer and set aside.

Step 2: Make the caramel. Combine sugar and water in a saucepan over medium heat. Cook without stirring until the sugar melts and turns light amber. Carefully pour the caramel into a flan mold or bundt pan, tilting to coat the base evenly.

Step 3: Heat the dairy. In a saucepan, heat the cream and milk together until just beginning to steam. Do not boil. Remove from heat and set aside.

Step 4: Mix the custard base. In a bowl, whisk the eggs, egg yolks, sugar, and vanilla until smooth and fully combined.

Step 5: Combine gently. Slowly pour the warm cream mixture into the egg mixture while whisking continuously. This tempers the eggs and prevents curdling.

Step 6: Strain the custard. Pour the custard through a fine-mesh strainer into a clean bowl to remove bubbles and ensure a smooth texture.

Step 7: Fill the mold. Carefully pour the strained custard over the caramel in the prepared mold.

Step 8: Bake in a water bath. Place the mold in a deep baking pan and add hot water until it reaches halfway up the sides. Bake for about 1 hour and 15 to 20 minutes, until the surface is set and the center jiggles slightly.

Step 9: Cool and chill. Remove the flan from the water bath and allow it to cool at room temperature. Refrigerate for at least 2 hours before serving.

Step 10: Unmold and serve. Run a thin knife around the edges, invert onto a serving plate, and lift the mold to release the flan and caramel.

Storage and Make-Ahead Tips

• Store Portuguese flan covered in the refrigerator for up to 3 days.
• Keep the flan in its mold until ready to serve for best presentation.
• Freezing is not recommended, as custard texture can deteriorate.

Frequently Asked Questions About Portuguese Vanilla Flan (Pudim de Baunilha)

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Portuguese Vanilla Flan (Pudim de Baunilha)

Marcela Arias

Portuguese vanilla flan, known as pudim de baunilha, is a rich baked custard made with cream, milk, eggs, and vanilla, finished with a smooth caramel topping. Gently baked in a water bath for a silky, refined texture.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Chill Time 2 hours hrs

Total Time 3 hours hrs 40 minutes mins

Course Dessert

Cuisine Portuguese

Servings 8 Slices

Calories 320 kcal

Equipment

• Medium saucepan (for caramel)
• Mixing bowls
• Whisk
• Fine-mesh strainer
• Flan mold or bundt pan
• Deep roasting pan (for water bath)
• Kettle or saucepan (hot water)
• Oven

Ingredients

  

For the Caramel

• 1/2 cup granulated sugar
• 2 tablespoons water

For the Flan

• 2 cups heavy cream 35% fat
• 1 1/4 cups whole milk
• 1 cup granulated sugar
• 6 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract

Instructions

 

• Preheat the oven to 320°F (160°C). Bring a kettle or saucepan of water to a gentle simmer and set aside.
• Add the sugar and water to a saucepan over medium heat. Cook without stirring until the sugar melts and turns light amber. Carefully pour the caramel into a flan mold or bundt pan, tilting to coat the base evenly.
• In a saucepan, heat the cream and milk together until just steaming. Do not boil. Remove from heat.
• In a mixing bowl, whisk the eggs, egg yolks, sugar, and vanilla until smooth and fully combined.
• Slowly pour the warm cream mixture into the egg mixture while whisking continuously to temper the eggs.
• Strain the custard through a fine-mesh strainer into a clean bowl.
• Carefully pour the strained custard over the caramel in the prepared mold.
• Place the mold in a deep roasting pan and add hot water until it reaches halfway up the sides of the mold.
• Bake for 1 hour and 15 to 20 minutes, until the surface is set and the center jiggles slightly.
• Remove from the oven and water bath. Let cool at room temperature for about 1 hour, then refrigerate for at least 2 hours.
• To serve, run a thin knife around the edges, invert onto a serving plate, and slice.

Notes

Expert Tips

• Avoid stirring the caramel while it cooks to prevent crystallization.
• Heat the dairy gently to preserve flavor and texture.
• Temper the eggs slowly to avoid curdling.
• Straining the custard ensures a smooth, professional finish.
• Remove the flan while the center still jiggles slightly to prevent overbaking.

Keyword baked custard dessert, portuguese flan, Portuguese flan recipe, portuguese vanilla flan, pudim de baunilha, vanilla custard flan