Name: Brazilian Flan
Prep time: 15 min
Cook time: 60 min
Total time: 370 min
Cuisine: Brazilian
Ingredients: 14 oz Sweetened condensed milk (397 grams); 350 ml Evaporated milk or regular whole milk; 3 eggs; 3/4 cup granulated sugar

Brazilian

Sieve

Springform pan

Heat approximately 1 quart (1 liter) of water in a kettle or pan.

Meanwhile, in a blender, blend the condensed milk with the milk and eggs, for approximately one minute. Reserve.

Follow the instructions below to make the syrup. After the tube pan is already caramelized, hold a sieve over it and slowly pour the custard inside. Discard any foam left in the sieve.

Cover the tube pan with aluminum foil and place it inside a baking pan to make the water bath (bain-marie). Place pans inside the oven and carefully pour the hot water in the baking pan. Add water until it reaches about halfway up the sides of the pan.

Bake for approximately 1 hour. Time varies between ovens, but you can tell it&#039;s ready when you touch it and it&#039;s firm like gelatin. If you stick a toothpick it will come out clean or almost clean.

Remove from the oven and let it cool. Then refrigerate for at least 5 hours or overnight.

To unmold, heat the bottom of the pan on the burner flame of the stove or place the pan inside another pan with an inch of hot water. This will help to melt the caramel and unmold the flan. Carefully, run a thin knife around the edges and place a large rimmed plate on top of the pan. Quickly flip it over, and voila! Your Brazilian Flan is ready to be eaten!

Get an 8-inch tube pan, like an Angel Food Cake pan, and set it aside. (Don&#039;t use a springform pan, as the custard will probably leak).

Spread sugar evenly in a wide pan (I like to use nonstick for the syrup to slide easily), and turn on the medium heat. As soon as there are signs that the sugar is melting, lower the heat and let it melt, swirling it around as needed. The syrup will be ready when the sugar is completely melted, with golden caramel color. Be careful not to let it burn. If your syrup is already getting dark and you still have some sugar that hasn&#039;t melted, you can remove this part, to prevent the rest of the syrup from burning.

As soon as the syrup is done, pour it carefully into the tube pan (hold it with gloves as it will get very hot), and rotate the pan, so that the syrup spreads over the bottom and a little on the sides.

Brazilian Flan

Utensils needed:

Overview

Category

Cuisine

Tagged with