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1
Make the Caramel
10 Mins • Hands-On
Medium heat; caramel about 170°C (340°F)
Put the sugar and the 60 ml of water in a small, heavy pan over medium heat. Stir once to dissolve, then stop stirring and let it boil until it turns a deep amber — about 8 minutes. Swirl the pan gently if the colour is uneven, but never stir, or the sugar will crystallise. Working quickly, pour the caramel into the buttered mould and tilt it so the caramel coats the base and a little way up the sides.
Deep amber, not pale gold and not dark brown: pale caramel tastes only of sugar, and dark caramel tastes bitter. If it smokes, it is burnt — start again.
Done when: A deep amber caramel coating the base of the mould, beginning to set.
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2
Blend the Custard — Gently
5 Mins • Hands-On
No heat
Put the condensed milk, whole milk, eggs and vanilla in a blender and blend for just 30 seconds, or whisk gently by hand until smooth. Do not over-blend: air beaten into the custard becomes bubbles and holes in the finished flan. Strain the mixture through a fine sieve into a jug — this removes any strands of egg white and guarantees a silky texture.
The sieve is not optional — it is the difference between a silky flan and one with white threads running through it.
Done when: A smooth, even, pale-yellow liquid with no bubbles and no egg strands.
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3
Fill the Mould and Build the Water Bath
5 Mins • Hands-On
Oven 180°C (350°F); water boiling
Pour the custard gently into the caramel-lined mould. Set the mould in the deep roasting tray and pour boiling water into the tray until it comes halfway up the sides of the mould. The water bath cooks the custard gently and evenly — without it, the edges overcook and curdle before the centre sets.
Pour the boiling water carefully, away from the mould — a splash of water in the custard leaves a pale, weeping patch in the finished flan.
Done when: Mould filled, sitting in a tray of boiling water halfway up its sides.
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4
Bake Slowly Until Just Set
60 Mins • Baking
180°C (350°F)
Bake at 180°C (350°F) for 55–60 minutes. The pudim is done when the surface is lightly golden and the centre still trembles slightly when you shake the tray — it will firm up as it cools. A skewer pushed into the centre should come out clean. If the top browns too fast, lay a loose sheet of foil over the tray for the last 15 minutes.
Do not overbake — five minutes too long and the flan turns rubbery and dull. Trembling when it comes out is correct; it sets as it cools.
Done when: Lightly golden surface, centre set but trembling slightly; a skewer comes out clean.
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5
Cool, Chill and Turn Out
5 Mins • Hands-On, Plus 4 Hours Chilling
No heat; chill at least 4 hours
Lift the mould out of the water bath and leave it to cool for 30 minutes, then chill in the fridge for at least 4 hours — overnight is best. Pudim must be cold before it is turned out, or it will break. To unmould, run a thin knife around the edge, set a rimmed plate on top, and flip it over in one quick movement. Lift the mould off slowly so the caramel runs down over the flan.
If the flan sticks, dip the base of the mould in hot water for 10 seconds and try again — the caramel melts and releases it.
Done when: A smooth, pale flan with amber caramel running down its sides, served cold.
auto_awesome Finishing Touches & Plating
Turn the chilled pudim out onto a rimmed plate so the caramel pools around it, slice with a hot, wet knife, and serve cold — with strong coffee, the way Brazilian families do.
Brazil
1h 5m
