brazilian flan (pudim de leite condensado)

How To Make brazilian flan (pudim de leite condensado)

• 1

  Tip: You will need a blender, a pan to make the caramelized sugar sauce, Bain-marie (hot water bath), and a flan form. I have used a Bundt cake pan, but that doesn't work as well. You can use a round cake pan as well, it just won't have a hole in the center, which is nice to have to hold the sauce. Although it is not absolutely required, I use aluminum foil to cover the pan.
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  2

  For the sauce, cook the sugar (stirring constantly) in a pan over medium heat for about 3 - 5 minutes or until it is melted down and is a nice golden brown.
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  3

  This can be tricky because you need to take care not to burn the sugar.
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  4

  When the sugar melts down completely, stir in the water. Adjust the heat to low, and keep stirring until the sauce is smooth.
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  5

  Then pour the sauce into the bottom of the flan form/pan. Swirl it around to get an even coverage over the entire bottom of the pan. The sauce should harden up a bit. You may have to move quickly to get the pan covered before it hardens.
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  6

  For the flan portion, just put the eggs, both kinds of milk, and vanilla into the blender and blend it for about 1 minute.
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  7

  Once the sauce is fairly hardened (not runny), pour the flan mixture into the form over the sauce.
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  8

  Cover the top of the pan with aluminum foil. Place the pan in another pan filled with enough hot water for it to just barely float (hot water bath).
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  9

  Place pans in the oven preheated to 350 degrees and cook for 40 to 45 min.
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  10

  When done, a toothpick when inserted into the flan will come out clean. You will need to place the cooked flan in the refrigerator for a few hours to cool down.
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  11

  Gently, run a knife along the edges of the flan and pan.
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  12

  Then take a plate, wide enough to comfortably accommodate the flan, place it onto the pan and then flip the pan and plate. The flan should settle/drop onto the plate.
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  13

  Once you have the flan on the plate, then scrape the sauce left in the pan into the center of the flan. At this point, it is ready to enjoy.
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