Pudim Flan
This classic Portuguese flan features a silky smooth custard base with a rich caramel topping. It's a delightful and elegant dessert that is surprisingly simple to prepare, offering a perfect balance of sweetness and creamy texture.
An original recipe by Forkin
- Total time
- 4 hr 10 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 595 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
caramel
- 1.5 cupgranulated sugar
- 0.25 cupwater
custard
- 6 pcseggs, large
- 2 pcsegg yolks, large
- 1 cansweetened condensed milk
- 1.5 cupwhole milk
- 1 tspvanilla extract
Equipment
9-inch round baking dish · saucepan · large bowl · wire rack · knife · whisk · large roasting pan
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
- 2
Prepare the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water for the caramel over medium heat.
- 3
Cook without stirring, swirling the pan occasionally, until the sugar dissolves and turns into a rich, amber-colored caramel.
About 10 min
Cook’s note: Do not stir the sugar with a spoon, as this can cause crystallization. Swirl gently.
- 4
Carefully pour the hot caramel into a 9-inch round baking dish or a flan mold, tilting the dish to evenly coat the bottom and slightly up the sides.
About 1 min
Cook’s note: Work quickly as the caramel hardens fast. Use oven mitts to protect your hands from the heat.
- 5
Set the caramel-coated dish aside to cool and harden.
About 5 min
- 6
Prepare the custard: In a large bowl, whisk together the eggs and egg yolks until just combined.
About 1 min
Cook’s note: Do not overwhisk, as too much air can create bubbles in the cooked flan.
- 7
Stir in the sweetened condensed milk, whole milk, and vanilla extract until the mixture is smooth.
About 2 min
- 8
Carefully pour the custard mixture into the caramel-lined baking dish.
About 1 min
- 9
Place the baking dish into a larger roasting pan.
- 10
Pour hot water into the roasting pan until it reaches about halfway up the sides of the flan dish.
About 1 min
Cook’s note: This water bath (bain-marie) ensures even cooking and a silky-smooth texture for the flan.
- 11
Carefully transfer the roasting pan with the flan dish to the preheated oven.
- 12
Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
About 50 min
Cook’s note: A knife inserted near the edge should come out clean. The jiggle in the center will set as it cools.
- 13
Remove the roasting pan from the oven and carefully take the flan dish out of the water bath.
About 1 min
- 14
Let the flan cool completely on a wire rack at room temperature.
About 1 hr
- 15
Once cooled, cover the flan dish with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to chill thoroughly and allow the caramel to liquefy.
About 2 hr
Cook’s note: Chilling is crucial for the flan to set properly and for the caramel to become saucy.
- 16
To unmold, run a thin knife around the edge of the flan to loosen it.
About 1 min
- 17
Place a serving plate upside down over the flan dish and, holding both firmly together, quickly invert them.
Cook’s note: You may need to gently shake the dish to release the flan.
- 18
Lift the dish to reveal the beautiful caramel-coated flan.
Per serving
Nutrition
- Calories
- 595.2kcal
- Protein
- 16.3g
- Carbs
- 100g
- Fat
- 16.2g
- Sugar
- 90.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pudim Flan covered in the refrigerator.
Eaten cold.