This Brazilian Flan is a silky, creamy, and irresistibly rich baked custard topped with a sweet caramel layer. It's served cold making it the perfect make-ahead dessert for special occasions or family gatherings.
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Why My Recipe
My Brazilian Flan is a classic pudim de leite condensado-a beloved Brazilian dessert known for its creamy texture and golden caramel color. Made with just a few simple ingredients, it's elegant enough for guests yet easy enough for a weeknight treat. The recipe uses a bain marie (hot water bath) to achieve that luscious, custard-like consistency. This impressive dessert is make-ahead friendly-ideal when you want a show-stopping dessert that looks as impressive as it tastes.
If you love exploring rich, globally inspired sweets, be sure to checkout my entire desserts section.
Ingredients and Substitutions
For the caramel:
- Granulated sugar
- Water
If you prefer a deeper flavor, try using raw cane sugar for a slightly toasty note.
For the Brazilian flan:
- Sweetened condensed milk
- Whole milk - Whole, regular milk will give you the best results. Evaporated milk can also be used or try a mixture of whole milk and coconut milk for a slight tropical flavor- or try My No Bake Banana Pie!
- Eggs - I use large fresh eggs.
- Vanilla extract - Optional but recommended for depth. Almond or coconut extract can also complement the caramel flavor.
Equipment:
- Pan: 8-inch ring mold, bundt pan, or round cake pan (you can even use a tube pan).
- You'll also need a larger roasting pan for the hot water bath (be sure the ring mold fits inside) some aluminum foil, and oven mitts for safe handling.
How to make Brazilian Flan
- Make the caramel:
In a medium pan over medium heat, combine sugar and water. Let it melt and caramelize without stirring (swirl the pan gently) until it turns a deep amber color-about 6 to 8 minutes. Immediately pour into the bottom of your ring mold or bundt pan, tilting quickly to coat the bottom evenly before it sets. Use caution-it's very hot and hardens fast. - Prepare the custard:
Preheat the oven to 350°F and bring a kettle of water to a boil for your bain-marie.
In a large bowl, beat eggs with a whisk until smooth. Then combine sweetened condensed milk, whole milk, beaten eggs, and vanilla using a whisk. You can use a hand mixer on low speed, just be careful not over mix and incorporate too much air. Let any air bubble settle before assembling. - Assemble and bake:
Pour the flan mixture gently over the caramel in your pan.
Place the pan inside a larger roasting pan and pour the hot water around it until it comes halfway up the sides. Cover loosely with aluminum foil.
Bake for 50 to 55 minutes, or until the center jiggles slightly like gelatin but is mostly set. A toothpick inserted near the center should come out mostly clean. - Cool and unmold:
Remove from the water bath and let cool completely at room temperature. Cover and refrigerate for at least 4 hours-overnight is best.
To unmold, run a thin knife around the sides, dip the bottom of the pan in warm water for 1 minute, then invert onto a serving plate. The golden caramel sauce will flow beautifully over the top.
Tips for Success
- Don't rush the caramel-it should reach a deep golden brown but not burn.
- Avoid over baking and over-mixing; this ensures a smooth, creamy texture without cracks.
- Always use the water bath-this gentle heat is key for perfect results.
- Chill thoroughly before unmolding for clean slices and a glossy finish.
- Serve with fresh fruits or a drizzle of extra caramel syrup for an elegant touch.
- If you love caramel, try my Quick Caramel Sauce made with caramel candies!
How to Store
Store leftover Brazilian flan covered in the refrigerator for up to 5 days. The flavor actually improves after a day as the caramel soaks into the custard. Avoid freezing, as it can alter the creamy consistency.
Related recipes
If you love this Brazilian Flan recipe, you can find more inspiration by exploring all of my Brazilian recipes in my Latin American section.
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Brazilian Flan
Ingredients
For the caramel layer:
- 1 cup granulated sugar
- ⅓ cup water
For the flan:
- 1 can 14 oz sweetened condensed milk
- 28 oz whole milk I fill the empty condensed milk can 2 times
- 4 large eggs
- 1 teaspoon vanilla extract or other flavoring of choice
Instructions
- Preheat oven to 350°F (177°C).
For the caramel layer:
- In a medium saucepan over medium heat, combine sugar and water.
- Let the sugar dissolve and caramelize without stirring (you can swirl the pan gently). Cook for about 6-8 minutes until caramelized and deep golden brown or amber in color.
- Immediately pour the sugar mixture into the bottom of your baking pan, quickly tilting to coat the bottom evenly before it sets. Be careful-it's hot and it hardens quickly. Set aside.
For the flan:
- Bring a kettle of water to a boil (for the water bath).
- Beat the eggs with a whisk until smooth. Combine sweetened condensed milk, whole milk, beaten eggs, and vanilla with a whisk until well combined and smooth. Avoid over mixing to prevent incorporating too much air. Let any bubble settle before adding to the baking pan.
- Pour the custard gently over the caramel in your pan.
- Place the pan into a larger baking dish and pour hot water around it to come halfway up the sides (this is your water bath).
- Bake for 50 to 55minutes, or until the center jiggles slightly like gelatin but is mostly set. A toothpick inserted should come out mostly clean, just like cakes do.
- Remove from the water bath and let cool to room temperature.
- Cover and refrigerate for at least 4 hours or overnight.
- When ready to unmold, run a thin knife around the edges. Then, dip the bottom of the pan in warm water for about a minute, then invert it onto a plate. The caramel will flow beautifully over the flan.
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