Brazilian Classic Flan

I am convinced that Brazilians have more desserts made with condensed milk than any other country. There is always a can of condensed milk in my kitchen cupboard to make brigadeiro or a Brazilian classic flan. This is a simple recipe that requires very few ingredients and is one of the most popular puddings featured on a Brazilian menu. It is a creamy dessert treat. A dessert for all ages.

Classic Flan

It is served on its own but in the south of Brazil we usually serve it with sagu, another dessert made with tapioca pearls and red wine, a typical countryside dessert.

There are two ways of making this dessert and both require bain marie. The way I make is by cooking bain-marie on a stove top but in most brazilian recipes you will find the “bake in the oven in a water bath” method.

Classic Flan Recipe

In terms of mold I use the very traditional one but mine comes with a lid. You can easily cover the top with 2 sheets of aluminum foil to prevent the water entering the dessert.

You can make this dessert 1 or 2 days before serving, just leave the mold and in the fridge and turn onto a serving plate before serving.

Brazilian Classic Flan
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  1. 3 eggs
  2. 1 can of condensed milk
  3. 380 ml double cream
  4. 1 cup of sugar
  1. Add the sugar to the ring mold and place the mold directly over a medium heat stirring constantly until the sugar melts into a golden light brown caramel. Spoon it up the sides of the mold carefully so as not to burn the sugar or yourself. Let the mold cool down.
  2. Combine the condensed milk, double cream and eggs in a blender and blend until the mixture is smooth.
  3. Pour the mixture into the mold, cover with the lid or seal the top with foil and place the mold inside a large pan of water. The water should not be higher than 5-6 cm otherwise it will enter the mixture.
  4. Place the pan on top of a high heat and let the mixture cook in bain marie for about 40 min. If the water reduces add more hot water.
  5. Take the pan out of the heat, allow to cool and place in fridge for 3-4 hours, preferably overnight, until completely set.
  6. Just before serving, carefully run the tip of a knife around the inside of the mold to release the flan and turn out onto a serving plate. Spoon the caramel sauce on top and serve.
  1. You will need: An 8-inch ring mold with lid or you can seal the mold with 2 sheets of aluminum foil.
  2. Tips: if you find it difficult to get the flan out of the mold, place the mold on top of a medium heat flame for less than a minute and then turn the flan out on to the serving plate.
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