Brazilian Flan (Pudim de Leite Condensado)
Traditional Brazilian condensed milk flan with silky custard texture and glossy caramel topping. A classic make-ahead dessert for special occasions.
Equipment
- Saucepan
- Whisk fine
- Mesh strainer
- Flan mold or round baking dish
- Roasting pan
- Kettle
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/4 cup water
For the Flan Custard
- 1 can 14 oz sweetened condensed milk
- 1 1/2 cups whole milk
- 4 large eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Combine the sugar and water in a saucepan over medium heat. Let it bubble and caramelize without stirring until it turns a deep golden amber. Carefully pour into a flan mold or round baking dish and tilt to coat the bottom evenly.
- Whisk the condensed milk and whole milk together until smooth.
- Add the eggs, egg yolks, vanilla, and salt. Whisk just until combined. Avoid vigorous mixing to prevent bubbles.
- Strain the custard through a fine mesh sieve into a clean bowl. This step makes a big difference in texture.
- Pour the custard into the caramel-coated mold.
- Place the flan mold in a deep roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the mold. Bake for 55 to 65 minutes, until the edges are set and the center jiggles slightly.
- Cool the flan at room temperature for about 45 minutes. Refrigerate for at least 6 hours, ideally overnight.
- Run a thin knife around the edges. Invert onto a serving plate and lift the mold. Slice and serve chilled.
Notes
- Use a deep amber caramel for the best flavor, but remove it before it turns too dark or it can taste bitter.
- Mix the custard gently to avoid foam. Too many bubbles can create small holes in the baked flan.
- For the smoothest texture, strain the custard before baking.
- Chill the flan for at least 6 hours before unmolding. Overnight chilling gives the cleanest release and best slice.
- If the caramel sticks, dip the bottom of the mold in warm water for 10–15 seconds before flipping.