Baked Brigadeirão — Brazilian Chocolate Flan
Brazil's most beloved sweet gets a baked twist: silky condensed milk and rich cocoa combine in a water bath for a flan that melts on the tongue. The slightly caramelized crust gives way to a deeply chocolatey, creamy center. Make it the night before — it only gets better.
🛒 Ingredients
10 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 1 can table cream or heavy cream (10 oz / 300 ml)
- 1 cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 tablespoon unsalted butter
- 3 large eggs
- Butter and sugar to grease the pan
- Chocolate sprinkles for garnish
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease a bundt or ring pan with butter, then coat evenly with granulated sugar, tapping out any excess.
- 2
Add the condensed milk, cream, cocoa powder, sugar, butter and eggs to a blender. Blend on high for 2 minutes until completely smooth and uniform.
- 3
Pour the batter into the prepared pan. Set it inside a large roasting dish and fill with hot water until it reaches halfway up the sides of the pan.
- 4
Bake uncovered for 60 minutes, or until a toothpick inserted in the center comes out clean and the surface feels set when gently pressed.
- 5
Cool to room temperature, then refrigerate for at least 6 hours — overnight is ideal — before unmolding.
- 6
Invert onto a serving plate, shower with chocolate sprinkles and serve chilled.
💡 Chef's Tip
Short on time? As soon as it's out of the oven, place the pan in a larger bowl packed with ice water and ice cubes — it sets in about 30 minutes. Never cover with foil during baking; trapped steam slows cooking significantly.
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