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Loading...A silky Brazilian classic, this baked caramel flan uses sweetened condensed milk for a rich, velvety texture and deep sweetness. Served chilled and inverted to reveal a glossy amber caramel sauce, it is the beloved finale to family meals and Sunday gatherings across Brazil.
Prep Time15 mins
Cook Time60 mins
Total Time75 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 365 kcalCalories
- 10 gFat
- 5 gSaturated Fat
- 58 gCarbs
- 0 gFiber
- 55 gSugar
- 10 gProtein
- 130 mgSodium
- 280 mgPotassium
- 220 mgCalcium
- 0.8 mgIron
- 1 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the Caramel
- 1 cup (200 g) granulated sugar
- 2 tablespoons water
For the Custard
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (240 ml) whole milk
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Directions
- Preheat the oven to 350°F (175°C). Place a folded kitchen towel in a large roasting pan and set a 6-cup metal ring mold or Bundt pan on top.
- Make the caramel: combine the sugar and water in a heavy saucepan over medium heat. Swirl the pan gently (do not stir) until the mixture turns a deep amber color, then immediately pour into the mold, tilting to coat the bottom and partway up the sides. Set aside.
- In a blender, combine the condensed milk, whole milk, eggs, egg yolks, vanilla, and salt. Blend for about 30 seconds until completely smooth.
- Strain the custard through a fine-mesh sieve into the caramel-lined mold to ensure a silky, bubble-free texture.
- Place the mold in the prepared roasting pan and pour hot water into the pan until it reaches halfway up the sides of the mold to create a water bath.
- Carefully transfer the pan to the oven and bake for 55 to 60 minutes, until the edges are set but the center still has a slight, creamy jiggle.
- Remove the mold from the water bath and cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.
- To unmold, run a thin knife around the edges, place a rimmed serving plate on top, and confidently invert in one smooth motion so the caramel sauce cascades over the flan.
- Slice with a warm knife and serve chilled, spooning extra caramel sauce over each portion.
Cook’s Notes
- Strain the custard twice through a fine-mesh sieve for the absolute silkiest texture and to remove any chalazae from the eggs.
- Do not stir the caramel while it cooks—swirl the pan gently to prevent sugar crystallization and ensure a smooth, glossy sauce.
- Use a metal pan for the water bath (not glass) so heat transfers evenly and the custard sets gently without curdling.
- For a tropical twist, swap the whole milk for an equal amount of full-fat coconut milk for a subtle coconut note.
- Always start with hot water in the water bath; this helps the custard bake gently from the outside in and prevents a rubbery texture.
