Brazilian Style Flan (Pudim de Leite Condensado)

Brazilian Style Flan (Pudim de Leite Condensado)

PattyZumba 0

"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!"


3 h 15 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 31 Ratings


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...Plac...

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 ...

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

Flan was super delicious. I would use more sugar to get extra caramel sauce. It took about 15 minutes to become syrupy. I turned the flan after 2 hours of cooling off but it did not flip as nic...

This is one of my all-time favorite desserts. Rates up there with German chocolate cake. I have to restrain myself from eating a much bigger portion than I should.

Followed the recipe exactly. Cooked it at the specified temperature, with a water bath, covered for the recommended amount of time (45 minutes). The flan did not turn out as a custard, but rathe...

I LOVE THIS. But it is difficult to make for a new cook or an inexperienced kitchen diver. The carmel can burn and getting the right consistency is scary. But once you make this a few times (Fo...

Delicious flan. I'll have to try some in Brazil on my next visit. My only complaint is that the sugar took FOREVER to turn to syrup. I was stirring for more like 25 minutes next time I will t...

Pudim is a very good desert, but I could not get the caramel sauce to turn out for anything in the world with this recipe. I found other recipes online that said to use water when making it and...