Silky Caramel Condensed Milk Flan — Pudim de Leite Condensado
Brazilian birthday-table centrepiece, silky three-ingredient condensed milk flan baked in a ring mould and inverted to flood with dark caramel sauce.
Brazilian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 170°C. Whisk condensed milk, whole milk, 1 egg, and vanilla extract in a bowl 30 seconds until combined—do not aerate. Strain through a fine sieve and set aside.
Bake 1
Combine 38g caster sugar and 2.25 tsp water in a small saucepan over medium heat. Cook 4–5 minutes without stirring until deep amber, swirling gently. Pour immediately into a 15cm ring mould (or small baking dish), tilting to coat base and sides. Cool until set.
Bake 2
Strain custard into the caramel-lined mould. Place mould in a small roasting pan, pour boiling water halfway up the sides, cover loosely with foil. Bake 30–35 minutes at 170°C until edges set but centre wobbles slightly when tapped.
Rest
Lift mould from water bath. Cool 20 minutes at room temperature, then refrigerate at least 3 hours or overnight until fully chilled and firm—essential for clean unmoulding.
Plate
Run a thin knife around the outer edge and central chimney. Invert a large rimmed plate over the mould and turn confidently in one motion; lift the mould away. The caramel floods down and pools around the pudim. Slice into 2 portions and serve with generous caramel.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.