Discover the magic of Brazilian Flan, also known as Pudim de Leite Condensado. This classic dessert boasts an incredibly creamy texture, a rich caramel topping, and a surprisingly simple preparation.
It is the perfect make-ahead treat, allowing you to enjoy a taste of Brazil without the stress. Using common ingredients like condensed milk, you will create a stunning and delicious dessert.
Table of Contents
Why You’ll Love This Brazilian Flan
- Enjoy the rich, authentic flavor of this beloved Brazilian dessert.
- Impress your family and guests with its elegant presentation and decadent taste.
- It’s incredibly easy to make with just a few simple ingredients, perfect for beginners.
- This Brazilian Flan is a fantastic make-ahead dessert, freeing up your time on party day.
- Relish the smooth, creamy texture perfectly balanced with luscious, golden caramel.
Ingredients
Gathering just a few simple items is all it takes to create this divine Brazilian Flan. This recipe relies on everyday pantry staples to achieve its signature rich flavor and silky texture.
- For the Custard:
- 4 large eggs
- 2 cups whole milk
- 2x 14oz cans of sweetened condensed milk
- For the Caramel:
- 1 cup granulated sugar
- 1/3 cup water
Notes & Substitutions
Using whole milk is key for the creamiest, most luxurious texture; avoid skim or low-fat varieties. Any good quality brand of sweetened condensed milk works perfectly, providing essential sweetness and body.
For the caramel, stick to granulated sugar. While you can experiment with other sweeteners, they might not achieve the same consistent amber color and classic flavor.
Equipment
You only need a few basic kitchen tools to make this delightful Brazilian Flan.
- Blender (for the custard)
- 9-inch bundt pan (or a similar flan mold)
- Heat-safe gloves or a thick towel
- Small saucepan (for caramel)
- Large roasting pan (for the water bath)
- Measuring cups and spoons
- Serving platter
Instructions For The Best Brazilian Flan
Make the Custard
First, preheat your oven to 350°F (175°C). Add the eggs, whole milk, and both cans of sweetened condensed milk to a blender. Pulse a few times until the mixture is completely smooth and well combined.
Set the blended custard aside to rest while you prepare the caramel; this helps reduce air bubbles for a smoother flan.
Make the Caramel
- Bring approximately 2.5-3 quarts of water to a boil in a kettle or medium pan for the hot water bath. Next, combine the granulated sugar and 1/3 cup water in a small saucepan over medium-high heat. Bring this mixture to a simmer.
- Allow it to simmer without stirring until it transforms into a beautiful amber color, which usually takes about 13 minutes. It is crucial to watch the pan constantly to prevent the sugar from burning.
- As soon as the caramel reaches an amber hue, carefully pour it into your 9-inch bundt pan. Using heat-safe gloves or a thick towel, immediately and carefully swirl the pan to coat the bottom and slightly up the sides and center with the hot caramel. Work quickly as the caramel sets fast.
Assemble & Bake
- Place the caramel-coated bundt pan into a larger roasting pan. Slowly pour the rested custard mixture on top of the caramel layer in the bundt pan.
- Carefully pour the boiling water into the roasting pan until the water reaches approximately halfway up the sides of the bundt pan. This creates a gentle water bath.
- Bake your Brazilian Flan for 1 hour to 1 hour and 15 minutes. The flan will still jiggle slightly in the center, which is normal; it will firm up as it cools.
Cool & Chill
- Once baked, remove the roasting pan from the oven and let the cooked Brazilian Flan sit in the hot water bath for about an hour, allowing it to cool down gradually.
- After this hour, the pan should be cool enough to touch. Carefully run a thin paring knife around both the inside and outside edges of the flan to loosen it from the pan.
- Cover the bundt pan tightly with plastic wrap. Refrigerate the flan in its pan for at least 4 hours, or preferably overnight, for best results. This crucial chilling time allows the flan to fully set and the caramel to liquefy into a beautiful sauce.
- Research in food science highlights how egg proteins denature to set custards, giving flan its characteristic smooth and firm texture.
Unmold & Serve
- When ready to serve, remove the chilled flan from the refrigerator. Gently shake the pan to ensure the flan is fully loosened. Place your serving plate over the top of the bundt pan, then carefully and confidently invert the flan onto the plate.
- The caramel will cascade down the sides, creating a stunning presentation. If the flan doesn’t release easily, you can briefly warm the bottom of the pan in hot water for a few seconds to loosen any stuck caramel. Serve this delightful Brazilian Flan chilled and enjoy every creamy bite!
Pro Tips & Troubleshooting
- Caramelizing: Never stir the sugar and water mixture while it cooks; stirring encourages crystallization. Watch it constantly as it can burn quickly. Once amber, pour and swirl immediately as it hardens fast.
- Custard: Resting the blended custard for 10-15 minutes before pouring helps air bubbles rise and pop, resulting in a smoother flan. Ensure the water bath remains hot throughout baking for even cooking.
- Unmolding: Proper, lengthy chilling is essential for the flan to set and release cleanly. Use a very thin, sharp knife to thoroughly loosen all edges. If the flan sticks, gently warm the bottom of the pan for a few seconds over a low flame or in hot water to soften the caramel, then try unmolding again.
Serving, Storage & Variations
- Serving: This Brazilian Flan is perfect served chilled, letting the luscious caramel sauce flow around each slice. For an extra touch of elegance, consider adding a sprinkle of fresh berries or a dollop of homemade whipped cream.
- Storage: Store any leftover flan covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. Do not freeze flan, as freezing can alter its creamy texture and make it watery upon thawing.
- Variations: Feel free to experiment with different pan shapes or sizes, adjusting baking time as needed. For a twist, infuse the custard with shredded coconut, a hint of coffee, or a vanilla bean pod. You can also add a touch of orange zest or a splash of rum for extra flavor.
Nutrition
Enjoying a slice of homemade Brazilian Flan is a truly satisfying experience. Below is the approximate nutritional information per serving for this rich and creamy dessert. This gives you a general idea of the caloric and macronutrient content.
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Carbohydrate Content | 23 g |
| Protein Content | 4 g |
| Fat Content | 3 g |
| Saturated Fat Content | 1 g |
| Trans Fat Content | 1 g |
| Cholesterol Content | 70 mg |
| Sodium Content | 46 mg |
| Sugar Content | 23 g |
| Serving Size | 1 serving |
Fequently Asked Questions
What does Brazilian flan taste like?
Brazilian Flan offers a delightful balance of sweet, creamy, and rich flavors. Its texture is smooth and custardy, often a bit firmer than a French crème brûlée, with the distinct taste of caramelized sugar.
How long does it take to cook Brazilian flan?
The flan bakes for 1 hour to 1 hour 15 minutes. However, it requires a crucial chilling time of at least 4 hours, or preferably overnight, to fully set.
Can I make Brazilian flan in a different pan?
Yes, while a bundt pan is traditional, you can use other flan molds or even a springform pan. Adjust baking times as needed for different pan dimensions.
Conclusion
This irresistibly creamy Brazilian Flan recipe brings a classic dessert within reach for any home baker, whether you are a beginner or a busy parent. Its simple ingredients, straightforward steps, and make-ahead convenience make it a perfect treat for any occasion.
Don’t hesitate to try this beloved Pudim de Leite Condensado; you’ll love its smooth texture and rich caramel flavor. Share your experiences and photos with us; we can’t wait to see your delicious creations!
Brazilian Flan (Pudim de Leite Condensado)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Blend eggs, milk, and sweetened condensed milk until smooth. Let rest to reduce bubbles.
- Boil 2.5–3 quarts of water for water bath. In a small saucepan, simmer sugar and water until amber-colored caramel forms (about 13 minutes). Do not stir.
- Pour caramel into 9-inch bundt pan, swirl to coat bottom and sides. Work quickly before caramel sets.
- Place bundt pan in large roasting pan. Pour custard over caramel. Add boiling water to roasting pan halfway up sides. Bake 1 to 1 hour 15 minutes until just jiggly in center.
- Let flan sit in water bath for 1 hour to cool. Run a paring knife around edges. Cover and chill at least 4 hours or overnight.
- To unmold, loosen flan and invert onto serving plate. Briefly warm bottom of pan if needed to release caramel. Serve chilled.
Nutrition
Notes
- Use whole milk for the creamiest texture.
- Let custard rest before baking to reduce air bubbles.
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