Brazilian Flan (Pudim de Leite)
This is a classic national favorite in Brazil. Though the ingredient list is straightforward, the recipe can be a little tricky to get right. Don’t be afraid to redo the caramel step if needed (it is easily burnt and will be bitter if not done right). Be patient and do not rush this recipe. It is best done the day before you wish to serve it.
You will need an approximate 9-inch straight sided fluted pan like a solid angel food pan (not one with a removable bottom or the batter will leak). A Bundt pan will also work or individual ramekins. Also, you will need a large roasting pan as this flan should be baked in a water bath.
Ingredients
CARAMEL SAUCE
- – 1 cup granulated white sugar
- – 1/3 cup water
FLAN
- – Two 14oz cans of sweetened condensed milk
- – 2 cups of whole milk
- – 4 eggs
- – 1 tsp vanilla extract optional
Instructions
- Preheat oven to 350F
- Fill a kettle or pot of water and bring to a boil. This will be used for the hot water bath to bake the flan.
- Make the flan custard. Combine the sweetened condensed milk, whole milk, eggs and vanilla (if using) in a blender or food processor. Pulse for a few seconds until smooth. Set aside to rest.
- Make the caramel. Be patient with this step! In a small saucepan combine the sugar and water, swirling the pan to combine. Bring to a simmer and let it simmer until the mixture turns an amber color. Do NOT stir the mixture otherwise hard sugar crystals will form and the caramel will be ruined. Be vigilant and watch the pan closely as it may take a while to get to a golden color but very quickly turns an amber color. If you are not watchful, the caramel will burn and be bitter.
- As soon as the caramel is an amber color, carefully pour the liquid in the fluted pan. Using oven mitts or a thick kitchen towel (since the liquid and pan will be hot), swirl the caramel all round the bottom and sides of the pan. This will coat the pan and help the custard release later.
- Once the caramel coat is done, place the fluted pan inside the roasting pan. Gently and slowly pour the custard into the fluted pan. After this, carefully fill the roasting pan with boiling water from the kettle until the water is halfway up the sides of the fluted pan.
- Bake the custard in the water bath for about 1hr to 1hr 15min. Similar to cheesecake or a custard pie, the flan should be set but still jiggle a little when shaken. A toothpick inserted in the flan should come out clean or mostly clean.
- Remove the custard and let it sit in the water bath for another hour to gently and slowly cool. Once cooled, remove from the water bath and gently loosen the sides of the custard from the pan with a thin spatula or butter knife. Cover with plastic wrap and refrigerate a few hours or overnight.
- When ready to serve, unmold the chilled flan onto a large serving dish that will hold the custard and the caramel sauce. Something with a lip or raised sides works best.
- Enjoy!
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