Pudim Flan with Strawberries
Silky Portuguese caramel custard that sets in the fridge while you relax. Fresh strawberries add brightness to this creamy, elegant dessert that tastes like a restaurant made it.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- ¾ cup granulated sugar
- 3 tbsp water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 5 large eggs
- 1 tsp vanilla extract
- 1 lb fresh strawberries, sliced
Instructions
- 1
Add sugar and water to a small saucepan over medium heat, stirring until sugar dissolves.
- 2
Stop stirring and let it bubble, swirling the pan occasionally, until deep amber, ~5 minutes.
- 3
Pour caramel into a round 8-inch baking dish, tilting to coat the bottom evenly. Set aside.
- 4
Blend condensed milk, evaporated milk, eggs, and vanilla in a blender until silky smooth, ~60 seconds.
- 5
Pour custard mixture over caramel into the baking dish. Place dish in a larger roasting pan.
- 6
Fill roasting pan with hot water until it reaches halfway up the sides of the baking dish.
- 7
Bake at 325°F for 50–55 minutes until the custard jiggles slightly in the center but edges are set.
- 8
Cool completely, then refrigerate at least 4 hours or overnight until fully chilled.
- 9
Run a thin knife around the edges and invert the flan onto a serving plate to release caramel.
- 10
Arrange sliced strawberries on top or around the sides. Serve chilled.
Tools you’ll need
- small saucepan
- 8-inch round baking dish
- roasting pan
- blender
- thin knife
- serving plate
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