If you’ve ever been to Latin America or grew up in a latino household, you know all about flan, or as we call it in Brasil, pudim. In our home, I cook this whenever craving something sweet and perhaps a little nostalgia. Creamy, smooth, and not too sweet, from just 5 ingredients and a blender.
Make this recipe for someone you love and if you do, share your photos with me on Instagram with the hashtag #bewhatwelove so we can see your delicious creation.
Ingredients:
- 1 cup sugar
- 1/4 cup hot water
- 1 can sweet condensed milk
- Whole milk (use the sweet condensed milk can to measure the same amount of milk)
- 4 eggs
Instructions:
- Preheat your oven to 375F/180C
- In a sauce pan, melt the sugar over medium high heat.
- Once the sugar is melted and is golden brown (about 10 min), add the hot water and stirring until it thickens. This is fast, do NOT turn your back on it.
- Pour the caramel into the bottom of your cake pan (I use a medium round tube cake pan). Carefully swirl the hot caramel to cover the bottom and sides. Let it sit for a few minutes, it is important for the caramel to harden a little before you add the flan mixture.
- Blend the sweet condensed milk, milk and eggs for 5 minutes. Pour the flan mixture into the cake pan and cover with foil.
- Place the flan pan into a roasting pan, and fill the roasting pan with hot water up to about halfway up the flan cake pan. This is know as a bain marie.
- Bake for one hour or until you have a firm consistency. If you’re in doubt, insert a knife or toothpick to check.
- Let it cool and transfer it to the fridge for at least 4 hours, or even better overnight.
- Run a knife along the sides to help it release. I always reheat the bottom of the pan either on the stovetop, with a torch, or in hot water to ensure all the delicious caramel comes out.
