Brazilian flan, or “Pudim de Leite Condensado,” is a beloved dessert in Brazil. This creamy, sweet treat is easy to make and requires only a few ingredients. Its rich texture and caramelized top make it a favorite for any occasion. This recipe will guide you through the steps to create a perfect Brazilian flan.
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/2 cup water
For the Flan
- 2 cans (14 oz each) sweetened condensed milk
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract (optional)
Instructions
Step 1: Prepare the Caramel
- Make the Caramel:
- In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves.
- Once the sugar has dissolved, stop stirring and let the mixture simmer. Swirl the pan occasionally to ensure even cooking. Continue to cook until the syrup turns a deep amber color.
- Carefully pour the caramel into a lightly greased bundt pan or flan mold, tilting the pan to evenly coat the bottom and sides with caramel. Be cautious as the caramel will be extremely hot. Set aside to cool.
Step 2: Prepare the Flan Mixture
- Blend the Ingredients:
- In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract (if using). Blend on medium speed until smooth and well combined.
- If you don’t have a blender, you can use a large mixing bowl and a hand mixer or whisk to achieve a smooth mixture.
- Pour the Mixture:
- Pour the blended mixture over the cooled caramel in the bundt pan or flan mold.
Step 3: Bake the Flan
- Prepare the Water Bath:
- Preheat your oven to 350°F (175°C).
- Place the bundt pan or flan mold inside a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the flan mold. This water bath (bain-marie) helps the flan cook evenly and prevents it from cracking.
- Bake:
- Carefully transfer the water bath setup to the preheated oven. Bake for 60-75 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
Step 4: Cool and Serve
- Cool the Flan:
- Remove the flan from the water bath and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flan to set completely and develop its flavors.
- Unmold and Serve:
- To unmold, run a knife around the edges of the flan to loosen it. Place a large serving plate over the bundt pan or flan mold and quickly invert. Gently lift the pan to release the flan onto the plate. The caramel should flow over the flan, creating a beautiful sauce.
Tips for Success
- Room Temperature Eggs: Ensure your eggs are at room temperature for easier blending and a smoother texture.
- Careful with Caramel: Watch the caramel closely to prevent burning. It should be a deep amber color but not too dark.
- Water Bath: Make sure the water in the water bath remains halfway up the sides of the flan mold throughout the baking process. Add more hot water if necessary.
Variations
- Coconut Flan: Add 1 cup of shredded coconut to the flan mixture before blending for a tropical twist.
- Chocolate Flan: Melt 1/2 cup of semi-sweet chocolate chips and blend into the flan mixture for a chocolate version.
- Orange Flan: Add 1 tablespoon of orange zest to the flan mixture for a citrusy flavor.
This Brazilian flan recipe is a delightful dessert that is sure to impress your family and friends. Its smooth, creamy texture and rich caramel flavor make it a standout dish. Follow these steps, and you’ll have a beautiful, delicious flan ready to serve at any gathering. Enjoy!
