Caramel Custard Pudim Flan
Indulge in the silky-smooth decadence of Caramel Custard Pudim Flan, a classic dessert that melds rich, creamy custard with a luscious caramel topping. This beloved recipe, inspired by both Portuguese and Latin American cuisines, features a heavenly blend of whole milk, sweetened condensed milk, and eggs, delicately flavored with vanilla extract. The caramel, made by melting sugar to a perfect amber hue, creates a glossy, bittersweet layer that beautifully complements the custard's velvety texture. Baked to perfection in a bain-marie, this treat achieves an ultra-smooth consistency that melts on the tongue. Perfect for special occasions or a sweet indulgence at home, this chilled dessert is a stunning centerpiece that dazzles with each slice. Whether you call it flan, pudim, or caramel custard, this timeless recipe is a must-try for custard lovers everywhere.
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Recipe Information
Ingredients
- 200 grams Granulated sugar (for caramel)
- 500 milliliters Whole milk
- 400 grams Sweetened condensed milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 50 milliliters Water (for caramel)
Instructions
Preheat your oven to 160°C (320°F). Prepare a large roasting pan that can fit your pudding mold or ramekins for a bain-marie (water bath).
To make the caramel, combine the granulated sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves completely, then stop stirring and let it cook until it turns a deep amber color. Be careful not to burn it.
Quickly pour the hot caramel into the bottom of a round flan mold or several individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
In a blender or large mixing bowl, combine the whole milk, sweetened condensed milk, eggs, and vanilla extract. Blend or whisk until completely smooth.
Carefully pour the custard mixture over the hardened caramel in the mold or ramekins. Use a fine sieve to strain the custard for extra smoothness, if desired.
Place the mold or ramekins in the roasting pan, then pour hot water into the roasting pan until it comes halfway up the sides of the mold or ramekins. This will create a water bath to gently cook the custard.
Bake in the preheated oven for 50-60 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be firm, and a knife inserted into the center should come out clean.
Remove the mold or ramekins from the water bath and let cool at room temperature for about 30 minutes. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To unmold, run a knife around the edge of the flan and gently invert it onto a serving plate. The caramel should flow down the sides of the custard.
Slice and serve chilled. Enjoy your creamy and luscious Caramel Custard Pudim Flan!
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 443.4 g | 161% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 443.7 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 1885 mg | 145% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2546 mg | 54% | |
*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.
