Brazilian Flan Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Cooling Time
5 hrs
-
Total Time
6 hrs 30 mins
-
Servings
10 Servings
-
Calories
230 kcal
-
Course
Dessert
-
Cuisine
South American, Brazilian
Brazilian Flan Recipe
Description
The Brazilian Flan Recipe is centered around a custard mixture consisting of eggs, whole milk, and sweetened condensed milk pureed lightly to combine. The caramel sauce is prepared separately by simmering sugar and water without stirring until it turns a deep amber shade, then carefully coating the bundt pan with this hot caramel. The custard is poured over the caramel, and the flan is baked in a water bath to provide gentle, even cooking conditions that prevent curdling and encourage a silky texture.
The finished flan features a rich but delicate custard with a smooth consistency that is offset by the bittersweet amber caramel layer that coats each serving. This balancing of sweet condensed milk custard and caramelized sugar offers a classic dessert experience. The flan is allowed to cool and typically chilled before unmolding and serving, presenting an inverted flan with caramel sauce drizzling over the custard.
This dessert is best served cold, often after dinner, and is suitable for those looking to prepare a custard dessert with a traditional caramel topping. Its texture and presentation make it an elegant choice for special occasions or as a finishing touch to a meal.
Helpful tips include gently reheating the pan if the caramel coating sticks when unmolding to ensure the flan releases easily. Handle the hot caramel with care during preparation to avoid burns.
Ingredients
For the Custard
- 4 egg
- 2 cups milk whole
- 2x oz sweetened condensed milk cans of
For the Caramel
- 1 cup sugar
- 1/3 cup water
Instructions
- Preheat your oven to 350F.
Make the Custard:
- Add all custard ingredients (eggs, milk and sweet condensed milk) to a blender and pulse a few times to combine. Set aside.
Make the Caramelized Sugar Sauce:
- In a kettle, or medium pan, bring approximately 2.5-3 quarts of water to a boil for the hot water bath.
- Add the sugar and the water to a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until it turns an amber color, approximately 13 mins. Be sure to watch the pan at all times to avoid burning the sugar, and never, ever, ever stir it.
- When the sugar is amber color, carefully pour it in the bundt pan. Coat the inside of the pan with the caramel by swirling it gently up the sides and center of the pan–see the photo in post above. The sugar will be super hot, so be extra careful!
- Place the bundt pan in a large roasting pan. Then, pour the custard on top of the caramel.
- Pour boiling water into the roasting pan until the water is about approximately halfway up the sides of the bundt pan and bake for 1 hour to 1 hour 15 mins, then remove the cooked flan from the oven. Please note that the flan will still jiggle a little at the center. It will firm up as it cools.
- Let the cooked flan sit in the water bath outside of the oven for another hour or so, until the pan is cool to touch.
- After that hour, loosen the flan from the sides of the pan by running a paring knife around the inside and the outside rims. Then place plastic wrap over the flan and refrigerate in the pan for at least 4 hours - preferably overnight.
- Unmold* and transfer to a plate, then serve and enjoy!
Notes
- If the flan is difficult to release from the pan, warming the pan gradually on the stove can help loosen the caramel layer.
- Exercise caution when pouring and spreading the hot caramel to avoid burns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 46mg | 2% |
| Potassium | 88mg | 2% |
| Sugar | 23g | 46% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
