Brazilian Condensed Milk Caramel Flan
A silky, melt-in-your-mouth flan draped in a flowing golden caramel — the beloved Brazilian classic made with just three pantry staples. The secret is patience: let it chill overnight and every spoonful will reward you with pure, cool creaminess.
🛒 Ingredients
15 servings
- 2 cans (14 oz / 395 g each) sweetened condensed milk, at room temperature
- 2 cans whole milk (use the empty condensed milk can to measure), at room temperature
- 4 large eggs, at room temperature
- 1 cup (200 g) granulated sugar, for the caramel
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Have a large roasting pan ready to hold the ring or bundt mold.
- 2
Make the caramel: melt the sugar directly in the ring mold over medium heat, swirling the pan without stirring, until it turns deep amber. Tilt to coat the sides. Set aside.
- 3
Bring 1 litre of water to a boil and keep it hot.
- 4
Combine the condensed milk, whole milk and eggs in a blender. Blend for 1 minute until completely smooth.
- 5
Pour the custard into the caramel-lined mold.
- 6
Set the mold inside the roasting pan and pour the boiling water around it to reach halfway up the mold.
- 7
Bake for exactly 1 hour. The centre should still have a gentle wobble when you nudge the pan.
- 8
Turn off the oven and allow the flan to cool completely inside before removing.
- 9
Refrigerate for at least 4 hours, or overnight for the best texture.
- 10
To unmould, run a thin knife around the edges, place a serving plate on top and flip with one confident movement.
💡 Chef's Tip
Never stir the caramel — swirl the pan instead. Any liquid pooling around the unmoulded flan is simply the liquid caramel releasing: totally normal and absolutely delicious.
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