Classic Brazilian Flan (Pudim de Leite Condensado)

The Undisputed Crown Jewel of Brazilian Desserts: Pudim de Leite

Every Brazilian Sunday family lunch concludes with the glorious arrival of Pudim de Leite Condensado. Rich, silky, and bathed in an intoxicating cascade of amber caramel sauce, it is universally adored across Brazil.

While flan exists in many Latin cultures, Brazil’s rendition is distinguished by its ultra-luxurious, melt-in-your-mouth mouthfeel derived from sweetened condensed milk and whole milk.

With only 3 pantry staples and zero gelatin or artificial thickeners, this authentic recipe delivers bakery-standard results every single time.

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Ingredients (US Customary & Metric Grams)

For the Golden Amber Caramel:

• Granulated White Sugar: 1 cup / 200g
• Boiling Water: ⅓ cup / 80ml

For the Velvety Custard:

• Sweetened Condensed Milk: 1 can (14 oz / 395g)
• Whole Milk: 1 ½ cups / 360ml (or 1 empty condensed milk can filled with milk)
• Large Eggs (Room Temperature): 3 large eggs
• Pure Vanilla Extract (Optional): 1 teaspoon / 5ml

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Key Ingredient Notes & Substitutions

• Sweetened Condensed Milk: Use full-fat condensed milk (around 8% milk fat) such as Nestlé Carnation or Magnolia. Do not use fat-free or condensed creamer, as high-fat dairy is essential for the structure.
• Whole Milk: Always use whole milk. Low-fat or skim milk will dilute the rich mouthfeel and increase cooking time.

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Step-by-Step Instructions

1. Caramelize the Mold

1. Place 1 cup of sugar directly into an 8-inch (20 cm) round flan/Bundt pan with a center hole (or a heavy saucepan) over medium-low heat.
2. Allow the sugar to melt gently without stirring. Swirl the pan occasionally until the sugar turns into a deep amber, honey-colored liquid.
3. Carefully pour in the ⅓ cup of boiling water (caution: it will bubble vigorously). Stir with a wooden spoon until the caramel is completely smooth.
4. Swirl the warm caramel around the bottom and sides of the flan mold to coat evenly. Set aside to cool and harden (about 5 minutes).

2. Prepare the Custard

1. In a blender (or large mixing bowl with a whisk), combine the sweetened condensed milk, whole milk, eggs, and vanilla extract.
2. Blend on low speed for 1 minute until fully homogenous.
3. The Chef’s Secret: Pour the mixture through a fine-mesh wire sieve directly into the caramel-coated pan. Straining removes any chalaza (egg cords) and air bubbles, guaranteeing a glass-smooth custard.

3. Bake in a Water Bath (Banho-Maria)

1. Preheat your oven to 325°F (160°C).
2. Cover the flan pan tightly with a sheet of aluminum foil (shiny side down).
3. Place the flan pan inside a larger roasting pan. Pour hot boiling water into the outer roasting pan until it reaches halfway up the side of the flan pan.
4. Bake at 325°F (160°C) for 1 hour to 1 hour and 15 minutes, or until the center is set but still jiggles slightly like gelatin when gently shaken.

4. Chill & Unmold Like a Pro

1. Remove the flan pan from the water bath and cool to room temperature on a wire rack.
2. Refrigerate for at least 4 hours, preferably overnight.
3. To unmold: run a thin, flexible butter knife gently around the outer edge and center tube. Briefly hold the bottom of the pan over low stovetop heat for 20 seconds to loosen the caramel.
4. Invert a large rimmed serving platter over the pan, hold firmly with both hands, and flip in one swift motion. Lift off the mold and let the gorgeous golden caramel pool around the flan!

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Chef Mary’s Pro Tips

• Smooth vs. With Holes (Com Furinhos): In Brazil, families debate whether pudim should be glassy-smooth or have tiny porous air pockets. If you want tiny holes, bake at 350°F (180°C) without foil. If you want ultra-velvety French-style smoothness, bake covered at 325°F (160°C) and strain through a sieve.
• Never unmold warm: Pudim relies on the natural proteins in the eggs setting firmly when chilled. Unmolding while lukewarm will result in a collapse.