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READY IN 3+ hrs

Brazilian Style Flan (Pudim de Leite Condensado)

Read Reviews (17)

"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!" — PattyZumba

Ingredients Edit and Save

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All about Eggs

Original recipe makes 8 servings Change Servings

1 cup white sugar
4 eggs, separated
1 (14 ounce) can sweetened condensed milk

3/4 cup milk, plus
2 tablespoons milk

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Directions

Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 3 hrs 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 03, 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.

—Carnaval

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Most Helpful Critical Review

Jun 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...

—paula

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26 Ratings

Jan 19, 2010

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

—stephanie

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Oct 19, 2009

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 nicely. Next time I will refrigerate it first. I can't wait to make it again.

—Bea

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Aug 13, 2009

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.

—Al Gilbert

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Jan 24, 2011

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 rather glorified scrambled eggs in a ramekin. I've never had trouble with custards cooked in a water bath before. This was very disappointing, I hate wasting food.

—grgutierrez

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Oct 12, 2010

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 (For me it was at least 5) you can feel the confidence and enjoy the perfect taste. A recipe that is brillant and beautiful. Obrigada!

—Salads4me

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Feb 20, 2011

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 turn up the heat and hope I don't burn it. (edit) I had flan in Brazil many times during my recent visit and this is the real thing. If you have some Brazilian friends for whom you'd like to make a classic Brazilian desert you can't go wrong with this. I recommend topping it with super fine coconut shreds for the real deal.

—~Plu~

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Nutrition

Calories
303 kcal
15%

Carbohydrates
53.1 g
17%

Cholesterol
125 mg
42%

Fat
7.3 g
11%

Fiber
0 g
0%

Protein
7.9 g
16%

Sodium
108 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brazilian Style Flan (Pudim de Leite Condensado)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 303
Calories from Fat: 65

% Daily Value *
Total Fat 7.3g 11 %
Saturated Fat 3.8g 19 %
Cholesterol 125mg 42 %
Sodium 108mg 4 %
Potassium 256mg 7 %
Total Carbohydrates 53.1g 17 %
Dietary Fiber 0g 0 %
Protein 7.9g 16 %
Sugars 53.1g
Vitamin A 6 %
Vitamin C 2 %
Calcium 23 %
Iron 6 %
Thiamin 7 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 7 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.