How to Make Brazilian Flan: Creamy Caramel Pudim Recipe

Some desserts look impressive but are made with the simplest ingredients, and Brazilian flan is one of them. Known in Brazil as pudim de leite condensado, this dessert is smooth, creamy, and covered in a glossy caramel sauce that slowly runs over the top when it is served. It is the kind of dessert that feels special enough for a celebration but is easy enough to make at home.

The best part is that you can make it ahead of time. Once it has baked and chilled, simply flip it onto a serving plate and let that beautiful caramel do all the work.

Brazilian Flan Recipe at a Glance

PREP TIME	BAKE TIME	CHILL TIME	SERVES
15 minutes	60-75 minutes	4 hours or overnight	8-10

Ingredients

For the Caramel Sauce

·         1 cup granulated sugar

For the Flan

·         3 can (14 ounces) sweetened condensed milk

·         3 cups whole milk

·         6 large eggs

·         3 teaspoon vanilla extract

What You Will Need

·         Blender or large mixing bowl and whisk

·         Tube pan, ring mold, or Bundt-style pan

·         Large roasting pan for the water bath

·         Hot water

·         Large serving plate with a rim for the caramel sauce

How to Make Brazilian Flan

1. Blend the custard mixture.

Add the sweetened condensed milk, whole milk, eggs, vanilla, and salt to a blender. Blend just until combined and smooth. Avoid over blending, since too much air can create bubbles in the finished flan. If you see to many air bubbles, strain the mixture to remove them.

2. Make caramel.

Add the sugar to a small saucepan over medium heat. Let the sugar dissolve and cook until the mixture turns a deep amber color. Carefully pour the hot caramel into the bottom of your warm pan (run pan under hot water, or place in oven for a few minutes), tilting the pan so the caramel coats the base.

3. Pour and prepare the water bath.

Pour the custard mixture over the caramel layer. Place the flan pan inside a larger roasting pan, then carefully add hot water to the roasting pan until it comes about right below the top of the flan pan. Cover the entire pan with Aluminum Foil.

4. Bake until gently set.

Bake at 400°F for approximately 45 to 50 minutes. The outside should be set, while the center should still have a soft jiggle when lightly moved. Stick a knife in several spots and if it comes out with just a little bit of flan on the knife (gooey not runny), then it's ready. Baking in a water bath helps the flan cook evenly and stay creamy.

5. Cool and chill.

Remove the flan pan from the water bath and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, although chilling overnight gives the best texture and makes unmolding easier.

6. Flip and serve.

Run a thin knife carefully around the edges of the flan. Place a large rimmed serving plate over the pan, then flip it in one confident motion. Lift the pan away and let the caramel sauce pour over the flan before slicing and serving.