Pudim Flan (Portuguese Caramel Custard)
In short: A smooth baked caramel custard made with eggs, milk and condensed milk, chilled and turned out so the golden caramel pools around it. It takes about 1 h 35 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Resting
- 6 h
- Total
- 1 h 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Pudim flan is the dessert that appears at nearly every Portuguese family lunch and restaurant menu. Sweetened condensed milk makes the custard dense and silky, and a deep amber caramel poured into the mold flows over it when it is turned out. It bakes gently in a water bath so it stays smooth, with no bubbles. Make it a day ahead, because it needs several hours in the fridge to set and slice cleanly.
Instructions
- Heat the oven to 160°C (325°F). Boil a kettle of water. Have a 1.2 liter (5 cup) pudding mold or 20 cm (8 in) cake pan ready, along with a deep roasting pan.
- Make the caramel: put the sugar and water in a saucepan over medium heat. Do not stir, only swirl, until the syrup turns deep amber, 6 to 8 minutes. Pour into the mold at once and tilt to coat the base and part of the sides.
- Blend or whisk the condensed milk, milk, eggs, yolks, vanilla and lemon zest until just combined, without making foam. Strain through a fine sieve.
- Pour the custard into the mold and cover tightly with foil. Set the mold in the roasting pan and pour in hot water to come halfway up its sides.
- Bake for 60 to 70 minutes, until the edges are set and the center wobbles slightly. Lift the mold out of the water and cool for 20 minutes.
- Chill for at least 6 hours or overnight. Run a thin knife around the edge, set a rimmed plate on top and flip, letting the caramel flow over the flan.
Tips
- Blend gently and strain the custard to keep it free of bubbles and lumps. The water bath keeps the heat low and the texture smooth.
- Do not stir the caramel once the sugar melts. Take it off the heat at deep amber, because it keeps darkening and turns bitter if it burns.
Questions and answers
How do I know when pudim flan is done?
The edges are set and the center still wobbles slightly, like a soft gelatin. It firms up fully as it chills.
Why does my flan have holes?
Tiny holes mean the custard baked too hot or was beaten with too much air. Use a water bath at 160°C (325°F) and mix the custard gently.
Can I make it without condensed milk?
Yes. Use 700 ml (3 cups) whole milk, 150 g (3/4 cup) sugar and 6 whole eggs in place of the condensed milk, milk, eggs and yolks. The custard will be lighter and less sweet.
How long does it take to make Pudim Flan (Portuguese Caramel Custard)?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Pudim Flan (Portuguese Caramel Custard)?
About 320 kcal per serving, with 9 g of protein, 48 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 48 g |
| Fat | 10 g |
| Fiber | 0 g |
| Sugar | 47 g |
| Sodium | 140 mg |
Estimated values, calculated from the ingredients.
