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brazilian flan (pudim de leite condensado)

(1 rating)
Blue Ribbon Recipe by
Richard Cooley
Valparaiso, FL

I spent a couple of years in Brazil and the Brazilian flan was one of my favorite desserts.

Blue Ribbon Recipe

Silky smooth, and filled with caramel flavor, this Brazilian flan is an impressive dessert. Tons of caramel sauce fills the center of the flan. When the flan is sliced, the sauce spills out. Make sure to dip each bite of the vanilla custard in the sweet sauce. It's luscious and delicious. This dessert recipe is easier to make than one might think and is perfect for a special occasion.

— The Test Kitchen @kitchencrew
(1 rating)
yield 10 -12
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For brazilian flan (pudim de leite condensado)

  • 1 can
    sweetened condensed milk (14 oz)
  • 14 oz
  • 4 lg
  • 1/4 tsp
    vanilla extract
  • 1 c
    white sugar
  • 1/4 c

How To Make brazilian flan (pudim de leite condensado)

  • 1
    Tip: You will need a blender, a pan to make the caramelized sugar sauce, Bain-marie (hot water bath), and a flan form. I have used a Bundt cake pan, but that doesn't work as well. You can use a round cake pan as well, it just won't have a hole in the center, which is nice to have to hold the sauce. Although it is not absolutely required, I use aluminum foil to cover the pan.
  • Cooking sugar in a saucepan.
    For the sauce, cook the sugar (stirring constantly) in a pan over medium heat for about 3 - 5 minutes or until it is melted down and is a nice golden brown.
  • Golden brown color of the cooked sugar.
    This can be tricky because you need to take care not to burn the sugar.
  • Stirring in water.
    When the sugar melts down completely, stir in the water. Adjust the heat to low, and keep stirring until the sauce is smooth.
  • Sauce poured into pan.
    Then pour the sauce into the bottom of the flan form/pan. Swirl it around to get an even coverage over the entire bottom of the pan. The sauce should harden up a bit. You may have to move quickly to get the pan covered before it hardens.
  • Eggs, both kinds of milk, and vanilla in a blender.
    For the flan portion, just put the eggs, both kinds of milk, and vanilla into the blender and blend it for about 1 minute.
  • Egg mixture poured over sugar.
    Once the sauce is fairly hardened (not runny), pour the flan mixture into the form over the sauce.
  • Pan covered with aluminum foil.
    Cover the top of the pan with aluminum foil. Place the pan in another pan filled with enough hot water for it to just barely float (hot water bath).
  • Baking the flan in a water bath.
    Place pans in the oven preheated to 350 degrees and cook for 40 to 45 min.
  • Checking to see if the flan is baked.
    When done, a toothpick when inserted into the flan will come out clean. You will need to place the cooked flan in the refrigerator for a few hours to cool down.
  • Running a knife around the edges of the flan.
    Gently, run a knife along the edges of the flan and pan.
  • Flan flipped onto a serving plate.
    Then take a plate, wide enough to comfortably accommodate the flan, place it onto the pan and then flip the pan and plate. The flan should settle/drop onto the plate.
  • A slice of Brazilian Flan on a plate with caramel sauce.
    Once you have the flan on the plate, then scrape the sauce left in the pan into the center of the flan. At this point, it is ready to enjoy.

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