Brazilian condensed milk flanHomemade Brazilian condensed milk flan
A carefully written homemade recipe with exact quantities, clear timing and practical guidance for a reliable result.
This complete localized version preserves every ingredient, group and cooking stage of the Brazilian recipe, including the essential texture cues, resting time and safe handling guidance.
Ingredients
Caramel
Custard
Preparation
Make the caramel
Melt the sugar over medium heat until amber. Wearing oven gloves, coat the bottom and sides of a 20 cm ring mold.
10 minutesMix the custard
Mix the condensed milk, milk and eggs for 1 minute. Let stand for 10 minutes, then strain without incorporating air.
12 minutesPrepare the water bath
Pour into the caramel-coated mold, cover with foil and place inside a roasting pan filled halfway up the mold with hot water.
5 minutesBake gently
Bake at 160 °C for 80 to 90 minutes, until the edges are set and the center still jiggles slightly.
90 minutesChill and unmold
Cool completely and refrigerate for at least 4 hours. Briefly warm the bottom of the mold, then unmold.
245 minutes
Substitutions
A carefully written homemade recipe with exact quantities, clear timing and practical guidance for a reliable result.
Storage
Cool promptly and store covered in the refrigerator.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
