Portuguese Pudim Flan
A silky Portuguese custard dessert with a glossy caramel coat. This elegant make-ahead treat requires only eggs, condensed milk, and caramel—no water bath needed.
- Total time
- 45 min
- Servings
- 6
- Calories
- 312
- Protein
- 7g
Ingredients
- 1 cup granulated sugar
- 3 tablespoons water
- 1 14-oz can sweetened condensed milk
- 1 12-oz can evaporated milk
- 5 whole large eggs
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 350°F and wait until the indicator light signals it is fully heated, about 10 minutes.
- 2
Pour 1 cup granulated sugar and 3 tablespoons water into a small saucepan and stir together until the sugar is moistened.
- 3
Place the saucepan over medium-high heat and let it cook without stirring until the edges turn deep amber, about 8 minutes. Swirl the pan occasionally to ensure even cooking.
- 4
Pour the hot caramel immediately into a round 8-inch baking dish, tilting it to coat the bottom and sides evenly. Work quickly—the caramel sets as it cools.
- 5
Crack the 5 eggs into a blender, then add the sweetened condensed milk, evaporated milk, and 1 teaspoon vanilla extract.
- 6
Blend on medium speed for 1 minute until the mixture is completely smooth and uniform, with no streaks of egg white visible.
- 7
Pour the blended custard through a fine-mesh strainer into the caramel-lined dish, pressing gently with a spoon to remove any foam. This creates a silky texture.
- 8
Place the flan dish in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the flan dish. This water bath ensures even, gentle cooking.
- 9
Bake in the preheated 350°F oven for 50 to 60 minutes until the flan is set but still jiggles slightly in the very center when you gently shake the dish—like soft gelatin.
- 10
Remove the flan from the oven and the water bath, then let it cool to room temperature on a wire rack, about 1 hour.
- 11
Cover the cooled flan with plastic wrap and refrigerate for at least 4 hours, or overnight, until completely chilled.
- 12
To unmold, run a thin knife around the edge of the dish to loosen the flan, then invert it onto a serving plate. The caramel will flow over the custard like a sauce.
Tools you’ll need
- 8-inch round baking dish
- small saucepan
- blender
- fine-mesh strainer
- roasting pan (larger than baking dish)
- wire rack
- thin-bladed knife
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