This Brazilian flan is a milk-and-egg custard baked over caramel and unmoulded once cold. Allow time for both baking and chilling: it is not a one-hour dessert. The centre must be cooked, although it may still wobble gently when it leaves the oven.
8 portions. About 20 minutes preparation, 60–75 minutes baking, cooling time and at least 6 hours chilling. Use a 20 cm ring mould holding at least 1.5 litres.
Ingredients
- 395 g sweetened condensed milk
- 300 ml whole milk
- 3 medium eggs
- 150 g granulated sugar for the caramel
- 60 ml water for the caramel
- Enough hot water for the water bath
Method
- Heat the oven to 180°C/160°C fan. Combine the sugar and 60 ml water in a small saucepan. Heat until dissolved, then boil without stirring with a spoon until amber. Remove from the heat before it becomes too dark.
- Wearing oven gloves, pour the caramel into the mould and carefully tilt it to coat the base. Let it harden. Caramel can cause serious burns: do not touch or taste it, or pour cold water into the hot caramel.
- Blend the condensed milk, milk and eggs just until combined. Strain if you want less foam. Pour into the caramel-lined mould.
- Place the mould in a larger roasting tin. With it on the oven shelf, pour hot water into the outer tin to reach roughly halfway up the mould. Cover the mould with foil without touching the custard.
- Bake for about 60–75 minutes. The edges should be set and the centre gently wobbling, with no runny egg mixture. A clean food thermometer should register 75°C for 30 seconds in the centre. Continue baking if needed and carefully top up the water bath with hot water.
- Carefully lift the mould out of the water bath. Let the intense heat subside and refrigerate within 2 hours. Chill for at least 6 hours. Gently loosen the edges, cover with a rimmed serving plate and invert to unmould.
Eggs and the setting point
Eggs provide the structure in this flan. Flaxseed, chia or extra milk are not equivalent replacements in this formula. Chilling raw custard does not replace cooking it. A completely motionless centre can indicate overcooking rather than undercooking.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Why does the caramel become liquid later?
Moisture from the flan dissolves some of the caramel during cooking and resting, forming the sauce. Use a rimmed plate to catch it when unmoulding.
