Brazilian Condensed Milk Flan
Here's the Brazilian dessert that wins everyone over: a condensed milk flan with an unbeatable softness, bathed in homemade amber caramel. Four ingredients, a blender and a water bath — and the magic happens. Serve it well chilled, in generous slices.
🛒 Ingredients
10 servings
- 1 can sweetened condensed milk (about 400 g)
- 1 can whole milk (370 ml — measure with the empty can)
- 4 whole eggs
- 150 g sugar (for the caramel)
- 1 tbsp white vinegar (for the water bath)
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Directions
- 1
Preheat the oven to 180 °C. Pour the custard ingredients (condensed milk, milk and eggs) into a blender and blitz until perfectly smooth.
- 2
The longer you blend, the more airy and speckled with tiny bubbles the flan becomes — blend to the texture you prefer.
- 3
Make the caramel: pour the sugar into a ring mould (bundt-style tin with a central hole) and melt over medium heat, stirring constantly, until it reaches the golden shade you want.
- 4
Gently pour the custard over the caramel and bake in a water bath for about 40 minutes, until the flan is just set.
- 5
Speed trick: fill the water bath with already-hot water and add 1 tablespoon of white vinegar so the tin doesn't get stained.
- 6
Let it cool, then refrigerate for at least 4 hours before unmoulding.
💡 Chef's Tip
The vinegar in the water bath isn't about flavour: it keeps the tin from tarnishing and staining. For a perfectly smooth flan, chill it overnight — it slices more cleanly and the caramel coats it even more beautifully.
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