Creamy Brazilian Condensed Milk Flan
A silky Brazilian flan with a glossy homemade caramel — comfort dessert made from a handful of pantry staples. It looks impressive on the table and tastes like pure velvet.
🛒 Ingredients
10 servings
- 1 cup granulated sugar (about 200 g), for the caramel
- 1 can sweetened condensed milk (400 g / 14 oz)
- 2 measures of whole milk (800 ml — measure in the empty condensed milk can)
- 3 large eggs
- 1/2 cup hot water (about 120 ml)
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Directions
- 1
Melt the sugar in a wide-bottom saucepan over medium heat, without stirring, until it turns a deep amber.
- 2
Carefully pour in the hot water (it will splatter) and stir with a wooden spoon.
- 3
Simmer gently until every sugar lump has dissolved and the caramel thickens slightly.
- 4
Coat a 19 cm (7.5 in) tube pan with the warm caramel and set it aside.
- 5
Blend the eggs, condensed milk and whole milk for 2 to 3 minutes until completely smooth.
- 6
Pour the mixture into the caramel-lined pan and cover tightly with foil.
- 7
Bake in a water bath in a preheated oven at 180 °C (350 °F) for about 1 hour 30 minutes.
- 8
Let it cool to room temperature, then chill in the fridge for about 6 hours.
- 9
Unmold carefully onto a deep platter with a rim and serve well chilled.
💡 Chef's Tip
Don't stir the sugar while it melts — stirring makes it crystallize, and a grainy caramel never sets smooth. Let the flan cool completely before it goes in the fridge too; a warm flan will weep and lose its silky texture. Run a thin knife around the edge before flipping for a clean unmold.
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