Hi, friends! Valeria here. My grandmother liked making dessert ahead of Sunday lunch, and this smooth Brazilian flan is perfect for that rhythm. Condensed milk gives it sweetness and body; a gentle water bath and slow mixing keep the custard silky. Make room in the refrigerator before you start, because the chilling time matters as much as the baking.
- Prep
- 20 minutes
- Cook or chill
- 70–90 minutes, plus at least 6 hours chilling
- Yield
- 10 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Caramel
- 1 cup granulated sugar (200 g)
- ½ cup hot water (120 ml)
Custard
- 1 can sweetened condensed milk (395 g; about 14 oz)
- 395 ml whole milk (about 1⅔ cups)
- 3 large eggs
- 1 teaspoon vanilla extract, optional
How to make it
- Use an 18–20 cm tube mold, about 7–8 inches across, with a capacity of roughly 1½ liters (6 cups). Preheat the oven to 325°F (160°C). Set out a larger roasting pan for the water bath.
- Melt the sugar in a heavy saucepan over low heat until amber, swirling the pan as needed. Take it off the heat and add the hot water gradually, keeping your face and hands away from the rising steam. Return to low heat to dissolve any hardened pieces.
- Carefully coat the mold with the caramel and let it firm up. Hot caramel causes serious burns; handle the mold with oven mitts.
- Pass the eggs through a sieve without forcing the residue through. Slowly whisk the eggs, condensed milk, whole milk, and optional vanilla together, keeping the whisk below the surface to avoid foam.
- Strain the custard into the mold and skim off visible foam. Cover tightly with foil. Place the mold in the roasting pan and carefully add hot water to reach halfway up its sides.
- Bake for 70–90 minutes. The edges should be set and the center should jiggle softly rather than slosh. Remove the mold vertically with oven mitts; keep the hot water bath stable.
- Let the flan cool, then refrigerate promptly for at least 6 hours. Do not leave it out for the entire cooling period. Loosen the outside edge with a thin knife and gently warm the base briefly if needed. Invert onto a rimmed serving plate.
Small details that help
Fast blending and a vigorously boiling water bath can create air holes. Hand mixing, straining, foil, and a low oven give you more control. A few small bubbles are normal in a homemade dessert and do not affect its flavor. Never force a warm flan out of the mold.
Serving and storing
Keep this dairy-rich dessert covered in the refrigerator at 40°F or below. Use within 4 days. Take out only the portions you plan to serve. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I use a blender?
Yes, but blend only briefly, let the foam settle, and strain. Slow hand mixing usually introduces less air.
Is hardened caramel a problem?
No. It firms up as it cools and some becomes liquid again during baking and chilling. Do not try to scrape a hot mold with your hands.
How long does it keep?
Keep it covered in the refrigerator for up to 4 days. Serve only the portions you need and return the rest to the refrigerator.
Why is the center too soft?
Pan material and oven temperature affect the time. The baked center should wobble gently, not contain liquid custard; chilling then finishes firming it.