This Brazilian recipe is extremely popular and traditional. You can easily find it in a restaurant or sitting on the table of a Brazilian family after that Sunday lunch. It also happens to be my older brother’s favourite dessert and whenever I’d make it at home, it would quickly disappear!
There are few reasons why it is so popular: it requires only a few simple ingredients, which makes it inexpensive, it’s extremely easy to make (you can mix it all at once in a blender) and finally satisfies that sweet tooth we all have now and then.
It tastes somewhat like creme brûlée and the texture is rich and creamy.
You can make it look fancy by adding some caramelised sugar decoration like in the picture, whipped cream on top or even more caramel to go with it on the side.
Give it a try and you’ll see it’s is an effortless and delicious recipe!
- 1 cup granulated sugar (for the caramel)
- 1 can of condensed milk
- 1 can of whole milk (use the condensed milk can to measure)
- 4 egg yolks
- 4 egg whites
- 1 tsp. vanilla (optional)
- Preheat oven to 180°C or 350°F.
For the caramel:
- Cook sugar in a heavy saucepan over medium-low heat, and after it starts browning on the edges, start whisking frequently.Don’t worry about any lumps in the mix, they’ll all melt and you’ll get a smooth golden and thin caramel, that should take about 15 – 20 minutes.
- Quickly pour caramel into a ring mold, or silicon cupcake mold (you will need about 12 cupcake molds for this recipe) and swirl until the bottom of the pan/mold is coated. Set aside to cool and for about 10 minutes until it hardens, so when you add the flan mixture, they won’t mix together.
For the Flan:
- If you’re not using a blender whisk the condensed milk, egg yolks, and vanilla until thoroughly combined, make sure to whisk not beat, then add the egg whites and make sure you mix them gently until fully incorporated, finally add the milk and whisk everything till all ingredients are well incorporated. You can also pulse all the ingredients at the same time in the blender for a minute if you want to make it faster.
- Pour the flan mixture over the cooled caramel and cover with foil.
- Prepare a water bath by placing the flan pan in a larger pan and adding warm water halfway up the side of the flan pan.
- Bring it to the oven and bake in bain-marie until the flan is set and firm to the touch, about 90 minutes.
- Remove the pudim from the water bath and let cool to room temperature. Cover and refrigerate until cold, for a minimum of three hours or overnight.
- To unmold run a thin knife around the edge of the flan, place a large flat plate over the pan, and flip quickly the pudim should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.