Pudim Flan
This classic Portuguese flan features a silky smooth custard base with a rich caramel topping. It's a delightful and elegant dessert that is surprisingly simple to prepare, offering a perfect balance of sweetness and creamy texture.
An original recipe by Forkin
- Total time
- 4 hr 10 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 595 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
caramel
- 1.5 cupgranulated sugar
- 0.25 cupwater
custard
- 6 pcseggs, large
- 2 pcsegg yolks, large
- 1 cansweetened condensed milk
- 1.5 cupwhole milk
- 1 tspvanilla extract
Equipment
9-inch round baking dish · saucepan · large bowl · wire rack · knife · whisk · large roasting pan
The method
Step by step
- 1
Preheat your oven to 160°C (325°F).
- 2
Prepare the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water for the caramel over medium heat.
- 3
Cook without stirring, swirling the pan occasionally, until the sugar dissolves and turns into a rich, amber-colored caramel.
About 10 min
Cook’s note: Do not stir the sugar with a spoon, as this can cause crystallization. Swirl gently.
- 4
Carefully pour the hot caramel into a 9-inch round baking dish or a flan mold, tilting the dish to evenly coat the bottom and slightly up the sides.
About 1 min
Cook’s note: Work quickly as the caramel hardens fast. Use oven mitts to protect your hands from the heat.
- 5
Set the caramel-coated dish aside to cool and harden.
About 5 min
- 6
Prepare the custard: In a large bowl, whisk together the eggs and egg yolks until just combined.
About 1 min
Cook’s note: Do not overwhisk, as too much air can create bubbles in the cooked flan.
- 7
Stir in the sweetened condensed milk, whole milk, and vanilla extract until the mixture is smooth.
About 2 min
- 8
Carefully pour the custard mixture into the caramel-lined baking dish.
About 1 min
- 9
Place the baking dish into a larger roasting pan.
- 10
Pour hot water into the roasting pan until it reaches about halfway up the sides of the flan dish.
About 1 min
Cook’s note: This water bath (bain-marie) ensures even cooking and a silky-smooth texture for the flan.
- 11
Carefully transfer the roasting pan with the flan dish to the preheated oven.
- 12
Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
About 50 min
Cook’s note: A knife inserted near the edge should come out clean. The jiggle in the center will set as it cools.
- 13
Remove the roasting pan from the oven and carefully take the flan dish out of the water bath.
About 1 min
- 14
Let the flan cool completely on a wire rack at room temperature.
About 1 hr
- 15
Once cooled, cover the flan dish with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to chill thoroughly and allow the caramel to liquefy.
About 2 hr
Cook’s note: Chilling is crucial for the flan to set properly and for the caramel to become saucy.
- 16
To unmold, run a thin knife around the edge of the flan to loosen it.
About 1 min
- 17
Place a serving plate upside down over the flan dish and, holding both firmly together, quickly invert them.
Cook’s note: You may need to gently shake the dish to release the flan.
- 18
Lift the dish to reveal the beautiful caramel-coated flan.
Per serving
Nutrition
- Calories
- 595.2kcal
- Protein
- 16.3g
- Carbs
- 100g
- Fat
- 16.2g
- Sugar
- 90.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pudim Flan covered in the refrigerator.
Eaten cold.
More recipes
All recipessauce
Fudge Sauce Topping
A rich and decadent chocolate fudge sauce, perfect for drizzling over ice cream, brownies, or other desserts. This classic recipe is quick to make on the stovetop and results in a smooth, glossy topping that thickens as it cools.
45 min 266 kcalmain course
Dongpo Pork
This classic Hangzhou dish features succulent pork belly, slow-cooked until incredibly tender. The meat is braised in an aromatic soy sauce and Shaoxing wine mixture, resulting in a rich, savory flavor with a melt-in-your-mouth texture. It's a comforting and impressive main course.
3 hr 30 min 1,342 kcalsnack
Broiled Potato Chips
A quick, low-fat alternative to fried potato chips. Thinly sliced potatoes are broiled until crisp with a savory soy and oil glaze for a delicious, golden finish.
25 mindessert
Germknödel
A classic Austrian dessert featuring a large, fluffy yeast dumpling filled with a rich, spiced plum jam. The dumpling is steamed until light and tender, then served warm with melted butter and a sweet poppy seed topping.
2 hr 5 min 994 kcalside dish
Bhindi Masala
Bhindi Masala is a flavorful and aromatic Indian and Pakistani dish featuring okra cooked with a blend of spices, onions, and tomatoes. This vegan-friendly recipe is a perfect side dish, offering a delightful texture and rich taste. It's a staple in many South Asian homes.
45 min 170 kcalside dish
Three 'P' Salad
A simple, classic side salad combining the sweetness of peas, the crunch of peanuts, and the tangy bite of sweet pickles. The creamy mayonnaise dressing brings everything together for a quick and easy dish perfect for potlucks or a simple lunch.
40 min 380 kcalmain course
Bakso (Indonesian Meatball Soup)
This recipe makes a comforting bowl of bakso, a popular Indonesian meatball soup. Tender beef meatballs are served in a clear, savory broth with noodles and fresh garnishes. It's a satisfying and flavorful meal.
1 hr 30 min 518 kcal