Traditional Brazilian Condensed Milk Flan (Pudim de Leite)

Caramel Glaze

• 1 cup granulated white sugar (200g)
• 1/2 cup warm water (120ml)

Flan Batter

• 1 can sweetened condensed milk (395g / 14 oz)
• 2 empty cans worth of whole milk (approx. 790ml)
• 3 large whole eggs at room temperature

Making the Caramel

1. 1

   In a small saucepan or directly in your 8-inch (20cm) round flan mold with center tube, melt the sugar over medium-low heat until completely smooth and amber-golden.

2. 2

   Carefully add the warm water (watch out for steam!) and stir with a long-handled spoon until any hardened sugar lumps dissolve into a smooth syrup.

3. 3

   Swirl the warm caramel around the bottom and inner tube of the mold to coat evenly. Set aside to cool.

Blender Flan & Baking

1. 4

   In a blender, combine the eggs, sweetened condensed milk, and whole milk. Blend for about 3 minutes until perfectly smooth and homogenized.

2. 5

   Pour the mixture into the caramel-coated mold through a fine mesh strainer to catch any chalazae or foam for an ultra-velvety texture.

3. 6

   Cover the mold tightly with aluminum foil (shiny side down toward the flan).

4. 7

   Set the mold into a larger roasting pan filled with hot water (add a splash of vinegar to prevent water spots on the pan) to create a water bath (banho-maria).

5. 8

   Bake in a preheated oven at 350°F (180°C) for about 1 hour and 30 minutes, or until the center is set with a slight gentle wobble.

6. 9

   Remove from the water bath, let cool completely to room temperature, then refrigerate for at least 4 to 6 hours (preferably overnight) before unmolding.

7. 10

   To unmold like a pro, run a thin butter knife gently along the outer rim and center tube. Warm the bottom of the pan over the stove flame for 15 seconds to loosen the caramel, place a rimmed serving platter on top, and flip with confidence!