Desserts
Condensed Milk Flan
Ingredients
- - 395 g (1 can, 14 oz) sweetened condensed milk
- - 1 can (395 ml / 1 3/4 cups) whole milk (measured using the empty condensed milk can)
- - 3 large eggs
- - 150 g (3/4 cup) granulated sugar, for caramel
- - 3 tbsp water, for caramel
Method
- Preheat the oven to 180C (350F). Boil a kettle of water for the water bath.
- Make the caramel: heat the sugar and water in a small saucepan over medium heat without stirring, swirling the pan occasionally, until it turns a deep amber colour, about 8-10 minutes.
- Immediately pour the hot caramel into the base of the cake tin, tilting to coat the bottom evenly; set aside to harden slightly.
- Blend the condensed milk, whole milk and eggs together until smooth and well combined.
- Pour the mixture over the hardened caramel in the tin.
- Place the tin inside the larger baking tray and pour boiling water into the tray until it reaches halfway up the sides of the cake tin.
- Bake for 50-60 minutes until the custard is set but still has a gentle wobble in the centre.
- Cool completely, then refrigerate for at least 4 hours or overnight before unmoulding.
- To serve, run a knife around the edge, place a serving plate on top, and invert quickly and confidently.
Introduction: A Brazilian variation of Portuguese and Spanish flan traditions, pudim de leite condensado uses condensed milk to create an exceptionally smooth, dense custard, and is one of the most commonly served desserts at Sunday family lunches across the country.
Cultural Background: A Brazilian variation of Portuguese and Spanish flan traditions, pudim de leite condensado uses condensed milk to create an exceptionally smooth, dense custard, and is one of the most commonly served desserts at Sunday family lunches across the country.
Tips: Do not stir the caramel while it cooks, as this can cause it to crystallise; swirl the pan gently instead. A water bath is essential for even, gentle cooking that prevents a rubbery texture.
Variations: Coconut pudim: add 50 g (1/2 cup) desiccated coconut to the custard mixture for a coconut flan. Cream cheese version: add 100 g (1/3 cup) cream cheese to the blender for an extra-rich, denser texture. Vegetarian: Yes. Not easily veganised due to egg-based custard structure.
Storage: Refrigerate covered for up to 4 days.
Reheating: Not applicable; served chilled.
Nutrition: Per serving (1/8 of flan): approx. 260 kcal, 7 g protein, 7 g fat, 42 g carbohydrate, 0 g fibre.
FAQs:
Q: Why did my flan have air bubbles?
A: Over-blending can incorporate too much air; blend just until smooth and let the mixture rest for a few minutes before pouring.
Q: Can I make this without a blender?
A: Yes, whisk the ingredients together vigorously by hand until fully combined and smooth.