Caramel Custard (Pudim Flan)
Creamy Portuguese caramel custard made in a skillet—no oven needed. Sweetened condensed milk and evaporated milk create silky richness; caramel sauce pools underneath.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- ¾ cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- 1
Pour sugar into a heavy skillet over medium heat. Stir constantly until sugar melts and turns deep amber, 5–7 minutes.
- 2
Remove from heat. Quickly tilt and coat the pan bottom with caramel, working fast—it hardens quickly.
- 3
Blend condensed milk, evaporated milk, eggs, and vanilla in a blender until smooth, 30 seconds.
- 4
Pour custard mixture over caramel. Return skillet to medium heat and cook 1 minute, then remove from heat.
- 5
Cover tightly with foil. Let sit at room temperature until set and cooled, about 30 minutes.
- 6
Run a thin knife around edges. Invert onto a serving plate—caramel pools on top. Chill before serving.
Tools you’ll need
- heavy 10-inch skillet
- blender
- spoon or spatula
- foil
- thin knife
- serving plate
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