Classic Brazilian Caramel Flan
Indulge in the creamy richness of our Classic Brazilian Caramel Flan, a beloved dessert that embodies the essence of Brazilian cuisine. This flan features a beautifully golden caramel layer that adds a touch of decadence to the velvety smooth custard made from sweetened condensed milk, whole milk, and fresh eggs. Perfect for gatherings or a sweet ending to any meal, this flan is best served chilled and makes for a delightful treat that everyone will adore. Share this delightful dessert with your friends and family, and experience the joy of one of Brazil's most cherished recipes!
14
Servings
N/A
Calories
4
Ingredients
Ingredients
white sugar
2 cups (granulated)
sweetened condensed milk
3 cans (14 ounces each) (canned)
whole milk
3 cups (liquid)
eggs
6 (large, beaten)
Instructions
1
Start by making the caramel: In a medium saucepan over medium heat, add the 2 cups of granulated sugar. Cook the sugar, stirring constantly, until it melts and forms a golden brown liquid, approximately 12 to 15 minutes. Be careful not to burn the sugar. Once ready, quickly pour the caramel into a 10-inch mold pan, tilting it to ensure the caramel coats the bottom and climbs about 1.5 inches up the sides. Allow the caramel to cool and harden while you prepare the flan.
2
Preheat your oven to 350°F (175°C). In a large blender, combine the 3 cans of sweetened condensed milk, 3 cups of whole milk, and 6 beaten eggs. Blend the mixture for about 20 seconds, or until smooth. If your blender cannot accommodate all the ingredients at once, blend them in two batches.
3
Once blended, strain the milk mixture into a large bowl through a fine-mesh sieve, discarding any foam that forms on the surface for a silky texture.
4
Carefully pour the strained milk mixture into the caramel-coated mold pan, ensuring the caramel has firmed up enough to avoid mixing with the custard. Cover the mold tightly with aluminum foil to prevent water from seeping in during baking.
5
Prepare a baking dish filled with warm water, large enough to accommodate your mold pan. Place the mold pan into the water bath carefully. Transfer the baking dish to the preheated oven and bake for approximately 50 minutes, or until a knife inserted into the center comes out clean.
6
Once baked, remove the flan from the oven and allow it to cool at room temperature for about 30 minutes. After cooling, refrigerate the flan for at least 4 hours or overnight for the best results.
7
To serve, run a knife around the edges of the flan to loosen it from the mold. Invert the mold onto a serving plate, allowing the caramel to flow over the flan. Enjoy it chilled!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Brazilian Caramel Flan?
It is a rich, creamy dessert featuring a golden caramel layer and a velvety custard made from sweetened condensed milk, whole milk, and fresh eggs.
What are the main ingredients for this Brazilian flan?
The main ingredients are 2 cups of white sugar, 3 cans of sweetened condensed milk, 3 cups of whole milk, and 6 large beaten eggs.
How long does it take to make the caramel?
It takes approximately 12 to 15 minutes for the sugar to melt and form a golden brown liquid over medium heat.
What is the correct oven temperature for baking the flan?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should I blend the custard mixture?
You should blend the condensed milk, whole milk, and eggs for about 20 seconds or until the mixture is smooth.
What should I do if my blender is too small for all the ingredients?
If your blender cannot accommodate all ingredients at once, you can blend them in two separate batches and then combine them.
Why is it important to strain the custard mixture?
Straining the mixture through a fine-mesh sieve helps remove foam and ensures a silky, smooth texture for the finished flan.
What type of mold is recommended for this recipe?
A 10-inch mold pan is recommended for this recipe.
How high should the caramel climb up the sides of the mold?
When coating the mold, the caramel should cover the bottom and climb about 1.5 inches up the sides.
Do I need to cover the flan while it bakes?
Yes, you should cover the mold tightly with aluminum foil to prevent water from seeping into the custard during the baking process.
What is a water bath and how is it used here?
A water bath (Bain-marie) involves placing the mold into a larger baking dish filled with warm water to ensure gentle, even cooking.
How long does the flan need to bake in the oven?
The flan should bake for approximately 50 minutes.
How can I tell if the flan is finished baking?
The flan is done when a knife inserted into the center comes out clean.
How long should the flan cool at room temperature?
After removing it from the oven, let the flan cool at room temperature for about 30 minutes.
How long must the flan be refrigerated before serving?
The flan should be refrigerated for at least 4 hours, though leaving it overnight produces the best results.
What is the best way to unmold the flan?
Run a knife around the edges to loosen the custard, then invert the mold onto a serving plate so the caramel flows over the top.
How many servings does this recipe yield?
This recipe makes approximately 14 servings.
What type of sugar is best for the caramel?
White granulated sugar is used to create the golden brown caramel liquid.
Is this a traditional Brazilian recipe?
Yes, it is described as a beloved dessert that embodies the essence of traditional Brazilian cuisine.
What should the consistency of the custard be?
The custard should have a velvety smooth and creamy richness.
Can I use low-fat milk for this recipe?
The recipe specifically calls for whole milk to achieve the traditional creamy texture.
How many cans of sweetened condensed milk are needed?
The recipe requires 3 cans (14 ounces each) of sweetened condensed milk.
Should the eggs be beaten before blending?
Yes, the recipe suggests using 6 large, beaten eggs.
What is the category of this recipe?
This recipe falls under the Dessert category.
What are the tags associated with this dish?
The tags include Brazilian, dessert, flan, caramel, custard, sweet, and traditional.
Should the flan be served warm or cold?
Classic Brazilian Caramel Flan is best served chilled.
How much sugar is used for the caramel layer?
The recipe uses 2 cups of white granulated sugar for the caramel.
Does the caramel harden in the mold?
Yes, you should allow the caramel to cool and harden in the mold before pouring in the custard mixture.
What should I do with the foam on the surface of the milk mixture?
The foam should be discarded after straining to ensure a silky texture.
Can I share this dessert with others?
Yes, it is specifically noted as being perfect for gatherings and sharing with friends and family.