Recipe: Brazilian Flan (Pudim de Leite Condensado)
- 1 cup
14-ounce can sweetened condensed milk
- 2 1/2 cups
whole or 2% milk
eggs, lightly beaten
- 1 1/2 teaspoons
vanilla bean paste or pure vanilla extract (optional)
Preheat oven to 350°F.
Cook sugar in a heavy saucepan over medium-low heat, whisking frequently, until a smooth golden caramel forms, about 15 - 20 minutes. Quickly pour caramel into an 8-inch round cake pan (or a ring mold) and swirl until the bottom of the pan is coated. Set aside to cool and harden for about 10 minutes.
Meanwhile, whisk the condensed milk, milk, eggs, and vanilla until thoroughly combined (or pulse in the blender for a minute). Pour the milk mixture over the cooled caramel. Prepare a water bath by placing the cake pan into a larger baking dish. Set the whole assembly in the oven and then pour enough hot water into the larger baking dish to come about halfway up the side of the cake pan.
Bake until the custard is set and firm to the touch, about 90 minutes. Remove the pudim from the water bath and let cool to room temperature. Cover and refrigerate until cold, for a minimum of three hours or overnight. Before serving, run a thin knife around the edge of the flan, place a large flat plate over the pan, and flip quickly to unmold.