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Brazilian Style Flan (Pudim de Leite Condensado)

Brazilian Style Flan (Pudim de Leite Condensado)

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PattyZumba

I learned to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
  3. Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  4. Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
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Reviews

paula
97
6/16/2011

There is a much easier recipe...My husband is brasilian and his mother has been making this recipe for 70 years...Take a metal bundt pan place 1 cup of sugar.. We use more for extra syrup...Place on stove.. Heating sugar to a syrup...stirring aprox...15 minutes...swirl syrup in bundt pan covering sides...place in a glass pan of water... about half way up your bundt.. Place in a blender 12 eggs...3 cans condensed milk 14oz...3 cans of milk...(using your condensed cans)blend for 5 minutes..pour into bundt pan..Bake for 90minutes... on 400 degrees.Refrigerate at least 12hours... You can make different sizes...But this is the holy grail...If your blender doesnt hold it all ,you can pour part in a bowl..I have done both and it comes out the same.even if the ingrediants are uneven to start...There is less pans..No towels..No separating eggs...

Carnaval
54
1/3/2011

This is a great recipe, and I make it at almost every gathering and holiday! I do make it a bit differently. You can get air bubbles if the oven temperature is too high or water in water bath is not enough. I like mine very smooth, and my husband likes it with bubbles. So I make it both ways. I do add water to my syrup and sometimes few drops of vanilla too. Once it's cool, I freeze the syrup so it doesn't mix with flan mixture. I blend 1 can of sweet condensed milk, 1 can (I just use can as measurement) of milk and 3 eggs. I don't separate my eggs, and I find that I like 3 eggs instead of 4.

stephanie
38
1/19/2010

Very tasty! I split it into 5 ramekins for individual servings. The only issue is that mine had tiny air bubbles...why?