Brazilian Flan
Indulge in the creamy decadence of Brazilian Flan, a classic dessert that’s irresistibly rich, silky, and crowned with a luscious golden caramel topping. Crafted with just six simple ingredients—sweetened condensed milk, whole milk, eggs, vanilla extract, sugar, and water—this authentic recipe captures the essence of traditional Latin American sweets. The key to its smooth, velvety texture lies in blending the custard to perfection and baking it in a water bath, ensuring every bite melts in your mouth. Serve this impressive yet surprisingly easy-to-make treat chilled, with its stunning caramel sauce cascading beautifully over each slice. Perfect for holidays, special gatherings, or simply treating yourself, this Brazilian Flan is a show-stopping dessert that brings vibrant flair to your table.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 0.25 cup Water
- 14 ounces Sweetened condensed milk
- 14 ounces Whole milk
- 3 whole Large eggs
- 1 teaspoon Vanilla extract (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the granulated sugar and water over medium heat, stirring until it dissolves. Then, allow the mixture to cook without stirring until it turns into a golden caramel. This should take 8–12 minutes. Be careful not to burn the caramel.
Immediately pour the caramel into a 9-inch round cake pan or bundt pan, tilting it to evenly coat the bottom and sides. Set the pan aside to allow the caramel to harden.
In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract (if using). Blend on medium speed until smooth and well-mixed, about 30 seconds.
Pour the blended mixture through a fine-mesh sieve directly into the caramel-coated pan. This step helps ensure a smooth texture by removing any bubbles or egg solids.
Place the flan-filled pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan, creating a water bath.
Carefully transfer the roasting pan to the preheated oven. Bake for 50–60 minutes, or until the flan is set but still slightly jiggly in the center when lightly shaken.
Remove the flan pan from the water bath and let it cool to room temperature. Once cool, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate upside-down over the pan, then quickly flip to release the flan onto the plate. The caramel sauce will flow over the top.
Slice and enjoy!
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 437.3 g | 159% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 435.0 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1703 mg | 131% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2275 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
