Portuguese Caramel Flan (Pudim Flan)
Silky baked custard draped in deep amber caramel, a classic Portuguese dessert.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
This creamy baked custard gets its glossy cap from caramelized sugar poured straight into the mold before baking. A gentle water bath keeps the eggs smooth and dense rather than airy, giving the flan its signature rich, slice-able texture. Serve chilled after dinner or for a holiday gathering, with the caramel forming a syrupy sauce as it unmolds.
Ingredients
- 1 1/2 cups granulated sugar, divided
- 1/4 cup water
- 5 large eggs
- 2 cups whole milk
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon lemon zest, finely grated
Method
-
Preheat the oven to 350°F. Set a 9-inch round baking pan or flan mold near the stove and have a kettle of water heating for the water bath.
-
In a small saucepan over medium heat, combine 1 cup of the sugar and the water. Cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber caramel, 8 to 10 minutes.
-
Immediately pour the hot caramel into the baking pan, tilting to coat the bottom evenly. Set aside to harden while you prepare the custard.
-
In a large bowl, whisk the eggs with the remaining 1/2 cup sugar until smooth and well combined, but not frothy.
-
Whisk in the whole milk, sweetened condensed milk, vanilla extract, salt, and lemon zest until fully blended.
-
Strain the custard mixture through a fine-mesh sieve into the caramel-lined pan to remove any egg strands and ensure a silky texture.
-
Place the flan pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan.
-
Carefully transfer to the oven and bake until the custard is set around the edges but still slightly wobbly in the center, 55 to 65 minutes.
-
Remove the flan pan from the water bath and let cool to room temperature on a wire rack, about 1 hour.
-
Cover and refrigerate until thoroughly chilled and firm, at least 4 hours or overnight.
-
To unmold, run a thin knife around the edge of the flan, place a serving platter upside down over the pan, and invert in one confident motion so the caramel sauce flows over the custard.
-
Slice into wedges and serve chilled, spooning extra caramel sauce from the platter over each portion.
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Portuguese Caramel Flan (Pudim Flan)
This creamy baked custard gets its glossy cap from caramelized sugar poured straight into the mold before baking. A gentle water bath keeps the eggs smooth and dense rather than airy, giving the flan its signature rich, slice-able texture. Serve chilled after dinner or for a holiday gathering, with the caramel forming a syrupy sauce as it unmolds.
6 hr 8 slices 310 cal
Ingredients
- 1 1/2 cups granulated sugar, divided
- 1/4 cup water
- 5 large eggs
- 2 cups whole milk
- 1 can sweetened condensed milk (14 ounces)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon lemon zest, finely grated
Method
- 1
Preheat the oven to 350°F. Set a 9-inch round baking pan or flan mold near the stove and have a kettle of water heating for the water bath.
- 2
In a small saucepan over medium heat, combine 1 cup of the sugar and the water. Cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber caramel, 8 to 10 minutes.
- 3
Immediately pour the hot caramel into the baking pan, tilting to coat the bottom evenly. Set aside to harden while you prepare the custard.
- 4
In a large bowl, whisk the eggs with the remaining 1/2 cup sugar until smooth and well combined, but not frothy.
- 5
Whisk in the whole milk, sweetened condensed milk, vanilla extract, salt, and lemon zest until fully blended.
- 6
Strain the custard mixture through a fine-mesh sieve into the caramel-lined pan to remove any egg strands and ensure a silky texture.
- 7
Place the flan pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan.
- 8
Carefully transfer to the oven and bake until the custard is set around the edges but still slightly wobbly in the center, 55 to 65 minutes.
- 9
Remove the flan pan from the water bath and let cool to room temperature on a wire rack, about 1 hour.
- 10
Cover and refrigerate until thoroughly chilled and firm, at least 4 hours or overnight.
- 11
To unmold, run a thin knife around the edge of the flan, place a serving platter upside down over the pan, and invert in one confident motion so the caramel sauce flows over the custard.
- 12
Slice into wedges and serve chilled, spooning extra caramel sauce from the platter over each portion.