{"id":5313,"date":"2025-11-01T12:00:00","date_gmt":"2025-11-01T15:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5313"},"modified":"2026-10-14T13:10:25","modified_gmt":"2026-10-14T16:10:25","slug":"classic-brazilian-condensed-milk-caramel-flan","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/classic-brazilian-condensed-milk-caramel-flan\/","title":{"rendered":"Classic Brazilian Condensed Milk Caramel Flan"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Brazilian pudim de leite condensado is a creamy baked caramel flan, made with condensed milk, milk and eggs. It is a popular festive dessert in Brazil and is quite different from British Christmas pudding. Bake gently in a water bath, then chill for at least four hours before turning out.<\/strong><\/p>\n<p><strong>Condensed milk caramel flan<\/strong> brings a smooth custard and glossy amber sauce to the Christmas table. This guide explains the ingredients, gentle baking method and chilling needed to help it hold its shape.<\/p>\n<p><\/p>\n<h2>Ingredients for Classic Condensed Milk Caramel Flan<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/milk-eggs-and-sugar-for-brazilian-caramel-flan-5313-1.webp\" alt=\"Milk, eggs and sugar for Brazilian caramel flan\" title=\"Milk, eggs and sugar for Brazilian caramel flan\"><\/p>\n<p>The ingredients for <strong>classic condensed milk caramel flan<\/strong> are straightforward. Measure the milk by the volume of the emptied condensed-milk tin, not by treating the tin\u2019s weight in grams as millilitres.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><strong>1 tin sweetened condensed milk, about 395\u2013397 g<\/strong> \u2014 the sweet base. A plant-based product changes the recipe; it does not make an egg-based flan vegan on its own.<\/li>\n<li><strong>Whole milk measured using the emptied tin<\/strong> \u2014 refill to approximately the original condensed-milk level. The tin\u2019s stated 395\u2013397 g is a weight, not the required milk volume. Lower-fat or plant-based milk changes the richness and set.<\/li>\n<li><strong>3 large eggs<\/strong> \u2014 these set the custard. Aquafaba and a spoonful of cornflour are not a validated equivalent for this recipe.<\/li>\n<li><strong>200 g granulated sugar for the caramel<\/strong> \u2014 use white sugar so you can see the colour change clearly. Using less caramel gives less sauce; demerara is not a lower-sugar substitute.<\/li>\n<li><strong>2 tablespoons water<\/strong> \u2014 to moisten the sugar for the caramel. The method below does not need a full tablespoon of lemon juice.<\/li>\n<li><strong>1 teaspoon vanilla extract, optional<\/strong> \u2014 or a little finely grated lemon zest for a citrus variation.<\/li>\n<li><strong>A pinch of salt, optional<\/strong> \u2014 to balance the sweetness.<\/li>\n<\/ul>\n<p><strong>Preparation tip:<\/strong> use the emptied tin as the original recipe\u2019s volume measure, taking care around any sharp rim. Measure into a jug if easier. Let the eggs lose their fridge chill shortly before mixing rather than leaving them out for hours.<\/p>\n<h2>How to Make Condensed Milk Caramel Flan<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/caramel-and-custard-preparation-for-flan-5313-2.webp\" alt=\"Caramel and custard preparation for flan\" title=\"Caramel and custard preparation for flan\"><\/p>\n<ol>\n<li><strong>Make the caramel:<\/strong> put <strong>200 g sugar<\/strong> and <strong>2 tablespoons water<\/strong> in a clean heavy saucepan. Heat gently at first. Once bubbling, avoid stirring with a spoon; swirl carefully if needed for even colour. Cook until evenly amber, watching closely rather than relying on a fixed 3\u20137 minutes. Hot caramel causes serious burns: do not touch or taste it.<\/li>\n<li><strong>Coat the mould:<\/strong> carefully pour the caramel into a solid, heatproof pudding mould, roughly 20\u201323 cm across and deep enough for the custard. Tilt with protected hands to coat the base and lower sides, then let it harden. Do not use a loose-bottomed tin that can leak in the water bath.<\/li>\n<li><strong>Mix the custard:<\/strong> blend <strong>1 tin condensed milk<\/strong>, the measured <strong>whole milk<\/strong> and <strong>3 large eggs<\/strong> just until combined, about 20\u201330 seconds. Briefly mix in <strong>1 teaspoon vanilla<\/strong> and optional salt. Avoid creating lots of foam, and do not taste the raw egg mixture.<\/li>\n<li><strong>Strain and skim:<\/strong> pass through a fine sieve to remove any unmixed egg strands, then skim surface foam. Straining helps smoothness but does not remove all dissolved air or guarantee a bubble-free flan. Pour into the caramel-lined mould.<\/li>\n<p><strong>Baking in a Water Bath<\/strong><\/p>\n<li><strong>Set up the bath:<\/strong> place the mould in a larger roasting tin. Position it securely on the oven shelf, then carefully add hot water to the outer tin until about halfway up the mould. Keep water out of the custard and leave room to avoid spilling.<\/li>\n<li><strong>Bake the flan:<\/strong> cover the mould loosely with foil and bake in an oven preheated to <strong>180\u00b0C, or 160\u00b0C fan<\/strong>. Start checking around <strong>50\u201360 minutes<\/strong>, allowing more time if needed. The edges should be set and the centre should wobble gently as one mass, not slosh. A clean probe in the centre should confirm thorough cooking, such as 70\u00b0C for two minutes or an equivalent safe time and temperature. This is custard, so a cake-style test for moist crumbs is inappropriate.<\/li>\n<li><strong>Cool promptly:<\/strong> carefully remove the mould from the hot water bath and put it on a heatproof rack. Cool briefly, then refrigerate within one to two hours; do not wait indefinitely for a large flan to become completely cold on the counter.<\/li>\n<li><strong>Chill:<\/strong> refrigerate for at least <strong>four hours<\/strong>, preferably overnight, until cold throughout and firm enough to turn out. Chilling sets the texture but does not make undercooked custard safe.<\/li>\n<li><strong>Turn out gently:<\/strong> loosen the edges with a suitable thin utensil without damaging the mould. Briefly dip the base in warm water to loosen the caramel, dry the outside and invert onto a deep serving plate. A blowtorch is unnecessary.<\/li>\n<li><strong>Storage and dietary versions:<\/strong> keep covered in the fridge and use within 48 hours of preparation, or sooner according to ingredient dates. A vegan version needs a tested egg-free setting method: <strong>6 tablespoons aquafaba<\/strong> and <strong>1 tablespoon cornflour<\/strong> are not a proven replacement for the eggs in this baked flan.<\/li>\n<\/ol>\n<p><strong>Quick tips:<\/strong> blend briefly, keep the oven steady and avoid a vigorously boiling water bath. Use foil to protect the surface, lifting it carefully when checking because steam can burn.<\/p>\n<h2>Condensed Milk Flan Variations: Flavours and Textures<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/different-flavours-of-brazilian-caramel-flan-5313-3.webp\" alt=\"Different flavours of Brazilian caramel flan\" title=\"Different flavours of Brazilian caramel flan\"><\/p>\n<p>Small flavour changes offer different versions of <strong>condensed milk caramel flan<\/strong>. The ideas below retain the caramel and basic cooking method unless stated otherwise. More substantial changes to eggs or milk need a trial batch.<\/p>\n<p><strong>Coconut Flan<\/strong><\/p>\n<ul>\n<li><strong>1 tin sweetened condensed milk, about 395\u2013397 g<\/strong><\/li>\n<li><strong>The same tin-volume measure of coconut milk<\/strong> \u2014 instead of whole milk. A thicker product changes the richness and texture.<\/li>\n<li><strong>3 large eggs<\/strong><\/li>\n<li><strong>3 tablespoons grated coconut, optional<\/strong> \u2014 fresh coconut gives more texture; use suitable food-safe prepared coconut.<\/li>\n<\/ul>\n<p><strong>Method tip:<\/strong> mix the custard briefly, strain if desired, then stir in the coconut if keeping its texture. Check doneness as for the basic recipe; do not automatically reduce baking by 5\u201310 minutes.<\/p>\n<p><strong>Chocolate Flan<\/strong><\/p>\n<ul>\n<li><strong>1 tin sweetened condensed milk<\/strong><\/li>\n<li><strong>The same tin-volume measure of whole milk<\/strong><\/li>\n<li><strong>3 large eggs<\/strong><\/li>\n<li><strong>3 tablespoons unsweetened cocoa powder<\/strong> \u2014 drinking chocolate contains other ingredients and is not an equivalent cocoa measure.<\/li>\n<li><strong>Optional: 1 teaspoon instant coffee<\/strong> \u2014 to complement the cocoa; omit if avoiding caffeine.<\/li>\n<\/ul>\n<p><strong>Method tip:<\/strong> mix the cocoa with a little warm milk taken from the measured amount, cool slightly and combine with the other ingredients. Bake covered in the water bath and check the centre as above.<\/p>\n<p><strong>Coffee Flan<\/strong><\/p>\n<ul>\n<li><strong>1 tin sweetened condensed milk<\/strong><\/li>\n<li><strong>The same tin-volume measure of milk<\/strong><\/li>\n<li><strong>3 large eggs<\/strong><\/li>\n<li><strong>2 teaspoons instant coffee<\/strong> dissolved in 1 tablespoon warm milk taken from the measured quantity, then cooled slightly.<\/li>\n<\/ul>\n<p><strong>Flavour tip:<\/strong> adjust the coffee to taste in a cooked trial portion. Omit coffee for children or when caffeine is unwanted; reducing it is not the same as removing caffeine. Check the bake rather than assuming an identical time.<\/p>\n<p><strong>A Lighter, Aerated Texture<\/strong><\/p>\n<ul>\n<li><strong>1 tin sweetened condensed milk<\/strong><\/li>\n<li><strong>The same tin-volume measure of milk<\/strong><\/li>\n<li><strong>4 egg whites<\/strong> \u2014 whisked to firm peaks, as part of this separate texture variation.<\/li>\n<li><strong>3 egg yolks<\/strong> \u2014 mixed into the milk base; this variation uses three yolks and four whites in total.<\/li>\n<\/ul>\n<p><strong>Combining:<\/strong> mix condensed milk, milk and yolks, then fold in the whipped whites. This is an experimental texture variation rather than a guaranteed mousse-like result. Allow extra room in the mould, bake in a water bath until safely cooked and chill fully; do not assume 40\u201350 minutes is sufficient.<\/p>\n<p><strong>A Firmer Flan<\/strong><\/p>\n<ul>\n<li><strong>Keep the basic condensed-milk and milk quantities<\/strong> if trialling an egg adjustment, so that you change one variable at a time.<\/li>\n<li><strong>Extra condensed milk or cream is not a guaranteed firming method<\/strong> \u2014 it changes sugar, liquid and fat as well as texture. Do not add an extra half tin without a suitable tested formula.<\/li>\n<li><strong>4 eggs instead of 3 is a separate variation to trial<\/strong> \u2014 it may set more firmly and taste more eggy; adjust cooking according to the actual custard.<\/li>\n<\/ul>\n<p><strong>Chilling tip:<\/strong> do not shorten refrigeration to avoid cracks. A thoroughly chilled flan is easier to unmould; excessive oven heat and overcooking are more relevant causes of poor texture.<\/p>\n<p><strong>Vegan Alternative<\/strong><\/p>\n<ul>\n<li><strong>Plant-based condensed milk<\/strong> can supply sweetness, but brands differ in thickness and ingredients.<\/li>\n<li><strong>A suitable plant-based drink<\/strong> supplies liquid; its required amount depends on the chosen egg-free recipe.<\/li>\n<li><strong>Aquafaba alone is not an equivalent custard-setting ingredient<\/strong> \u2014 the original six-tablespoon suggestion should not be treated as a tested replacement for three eggs.<\/li>\n<li><strong>Cornflour or another setting ingredient needs a formulated dose and method<\/strong> \u2014 one tablespoon is not established as sufficient for this liquid quantity.<\/li>\n<\/ul>\n<p><strong>Choose a tested method:<\/strong> use a complete vegan caramel-flan recipe and follow its heating and chilling instructions. Simply baking the aquafaba mixture for an extra 10\u201315 minutes does not guarantee a set dessert.<\/p>\n<p><strong>General Texture Tips<\/strong><\/p>\n<ul>\n<li><strong>Strain and skim:<\/strong> remove unmixed egg strands and surface foam, then pour gently.<\/li>\n<li><strong>A gentle water bath:<\/strong> even heat helps prevent an overcooked, curdled edge; avoid letting the surrounding water boil fiercely.<\/li>\n<li><strong>Chill thoroughly:<\/strong> allow at least four hours, preferably overnight, for all versions to cool and firm. An aerated recipe does not automatically need less time.<\/li>\n<li><strong>Blend briefly:<\/strong> too much air can make holes; high baking temperatures can also cause a porous texture.<\/li>\n<\/ul>\n<h2>Checking Doneness and Turning Out the Flan<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/baking-caramel-flan-in-a-water-bath-5313-4.webp\" alt=\"Baking caramel flan in a water bath\" title=\"Baking caramel flan in a water bath\"><\/p>\n<p><strong>Practical checks<\/strong> combine appearance, gentle movement and appropriate cooking temperature. The aim is a set custard with a slight central wobble, not a liquid centre or a rigid, curdled pudding.<\/p>\n<p><strong>Water-Bath Baking<\/strong><\/p>\n<ol>\n<li><strong>Preheat the oven<\/strong> to 180\u00b0C, or 160\u00b0C fan, before putting in the prepared water bath.<\/li>\n<li><strong>Use hot water:<\/strong> carefully add it to the outer roasting tin once the mould is positioned securely. Take care with hot water and glassware; use heatproof equipment suitable for this method.<\/li>\n<li><strong>Water level:<\/strong> aim for about halfway up the pudding mould, with room to move the tray without spilling.<\/li>\n<li><strong>Foil cover:<\/strong> cover the mould to protect the top from direct oven heat. A classic caramel flan does not need its custard surface browned.<\/li>\n<li><strong>Timing:<\/strong> start checking around 50\u201360 minutes and continue until the custard is set and thoroughly cooked. Tin shape, depth and oven performance affect the time.<\/li>\n<li><strong>Checking the centre:<\/strong> look for a gentle wobble rather than liquid movement, and use a clean food probe for a reliable cooking check. A cake-skewer test for crumbs does not apply to a smooth custard.<\/li>\n<\/ol>\n<p><strong>Managing the Texture<\/strong><\/p>\n<ul>\n<li><strong>Even mixing:<\/strong> combine the ingredients without excessive foam, scraping the jug if needed.<\/li>\n<li><strong>Before baking:<\/strong> strain out egg strands, skim visible foam and pour slowly into the mould.<\/li>\n<li><strong>Egg and fat balance:<\/strong> eggs provide structure, while extra cream changes richness and can soften texture. Altering several quantities at once makes the result less predictable.<\/li>\n<li><strong>Cooling:<\/strong> remove from the hot bath, cool briefly on a rack and refrigerate within one to two hours. Gentle handling matters, but avoiding thermal shock is not a reason to leave the custard out for prolonged cooling.<\/li>\n<\/ul>\n<p><strong>Turning Out Neatly<\/strong><\/p>\n<ol>\n<li><strong>Chilling time:<\/strong> refrigerate at least four hours, ideally overnight, before attempting to unmould.<\/li>\n<li><strong>Release the edge:<\/strong> run a suitable thin utensil gently around the outer edge and central tube, if present, without scratching the mould.<\/li>\n<li><strong>Loosen the caramel:<\/strong> briefly place the base in warm water, keeping water out of the custard, then dry the mould. Avoid a blowtorch or prolonged heating.<\/li>\n<li><strong>Invert securely:<\/strong> place a deep serving plate over the mould, hold both firmly and turn in one controlled movement over a clear work surface.<\/li>\n<li><strong>If it sticks:<\/strong> give it a moment to release. A little more gentle warming of the mould\u2019s base may help; avoid shaking or striking it hard enough to break the flan.<\/li>\n<\/ol>\n<p><strong>Common Problems<\/strong><\/p>\n<ul>\n<li><strong>Lots of small holes:<\/strong> reduce excessive blending and check that the oven and water bath are not too hot. Some bubbles are cosmetic rather than evidence of a failed recipe.<\/li>\n<li><strong>Cracks or curdling:<\/strong> excessive heat or overcooking may be responsible. Use gentle water-bath baking and chill before unmoulding.<\/li>\n<li><strong>A raw centre during baking:<\/strong> continue cooking and recheck at short intervals. Do not rely on refrigeration to finish cooking, or attempt to rescue custard that has been left unrefrigerated too long.<\/li>\n<li><strong>Caramel problems:<\/strong> cook to amber, not black or smoky. If burnt, allow it to cool safely before discarding and starting again. Some liquid caramel sauce after chilling is normal.<\/li>\n<\/ul>\n<h2>Serving Ideas for Christmas<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/caramel-flan-served-in-slices-5313-5.webp\" alt=\"Caramel flan served in slices\" title=\"Caramel flan served in slices\"><\/p>\n<ul>\n<li><strong>Serve individual slices<\/strong> on simple plates to show off the smooth custard and amber caramel.<\/li>\n<li><strong>Spoon over caramel:<\/strong> use the sauce released from the mould when serving. There is no need to reheat the whole flan for a glossy finish.<\/li>\n<li><strong>Simple garnishes:<\/strong> washed mint, finely grated citrus zest or a small bowl of berries adds colour and freshness.<\/li>\n<li><strong>A little crunch:<\/strong> toasted nuts, biscuit crumbs or coconut flakes offer contrast; check allergens and keep toppings separate if necessary.<\/li>\n<\/ul>\n<p><strong>Portions and Presentation<\/strong><\/p>\n<ul>\n<li><strong>Serving size:<\/strong> a slice of roughly 80\u2013120 g is a possible modest portion after a full meal. Actual yield depends on the finished pudding and portion size.<\/li>\n<li><strong>Serving temperature:<\/strong> serve chilled and take out only what is needed. Keep the remaining flan refrigerated at 5\u00b0C or below rather than targeting a warmer storage temperature.<\/li>\n<li><strong>Tableware:<\/strong> use plates with enough depth for caramel sauce and provide a dessert spoon or fork.<\/li>\n<li><strong>Make ahead:<\/strong> prepare the day before, cool promptly and chill overnight. Count its storage time from preparation, not from unmoulding.<\/li>\n<\/ul>\n<p><strong>Accompaniments<\/strong><\/p>\n<ul>\n<li><strong>Fruit:<\/strong> citrus segments, washed strawberries or raspberries give a fresh contrast to the sweet custard.<\/li>\n<li><strong>Other sauces:<\/strong> a small amount of dark chocolate ganache can suit chocolate or coffee variations. A port reduction is an adult option and may retain alcohol; do not present it as alcohol-free.<\/li>\n<li><strong>Nuts and crumbs:<\/strong> flaked almonds, pistachios or biscuit crumbs add texture, with appropriate allergen information.<\/li>\n<li><strong>Drinks:<\/strong> coffee or a caffeine-free hot drink works well. Adults may choose a small glass of port, sparkling wine or liqueur if desired.<\/li>\n<\/ul>\n<p><strong>Festive Decoration<\/strong><\/p>\n<ul>\n<li><strong>Natural accents:<\/strong> use edible washed mint or citrus zest on the dessert. Keep pine branches and other ornamental greenery away from food; do not embed whole cloves in slices for guests to bite into.<\/li>\n<li><strong>Christmas colours:<\/strong> red berries and edible green mint create a simple festive contrast.<\/li>\n<li><strong>Edible details:<\/strong> small chocolate stars or a little grated chocolate work well. Icing sugar quickly dissolves on a moist flan, so add it only at the last moment if used.<\/li>\n<li><strong>A shared platter:<\/strong> arrange small flans or slices on a serving tray just before eating, replenishing from the fridge rather than leaving them out for a long buffet.<\/li>\n<\/ul>\n<p><strong>Dietary Choices and Final Tips<\/strong><\/p>\n<ul>\n<li><strong>Vegan dessert:<\/strong> use a fully tested plant-based caramel-flan recipe, not merely plant-based condensed milk in this egg custard. Suitable toppings might include toasted coconut or a separately prepared date sauce.<\/li>\n<li><strong>Less caramel:<\/strong> serve a smaller amount of sauce if preferred. Demerara sugar is still sugar, and the condensed milk also contributes sweetness.<\/li>\n<li><strong>Trial before the celebration:<\/strong> test your mould and any recipe changes in advance so you know how the pudding sets and turns out.<\/li>\n<\/ul>\n<h2>A Creamy Dessert to Share<\/h2>\n<p>Classic Brazilian condensed milk caramel flan offers a simple combination of smooth custard and amber caramel for the festive table.<\/p>\n<p>Start with the basic method, then explore flavour changes once you are comfortable with the bake and chilling. Substantial dietary changes need their own tested recipe.<\/p>\n<p>If you make it, share a photograph on our social channels \u2014 we would love to see your festive creations.<\/p>\n<p>Thank you for reading. Follow our updates and visit the <a href=\"https:\/\/euamoonatal.com\/en\/\"><strong>I Love Christmas blog<\/strong><\/a> for more recipes and seasonal inspiration.<\/p>\n<h2>FAQ \u2014 Condensed Milk Caramel Flan for Christmas<\/h2>\n<h3>How long should I chill the flan before turning it out?<\/h3>\n<p>Chill for at least four hours, preferably overnight, until cold and firm throughout. Cool promptly after baking and use within 48 hours of preparation, or sooner according to ingredient limits.<\/p>\n<h3>Can I use lower-fat or plant-based milk?<\/h3>\n<p>Whole milk gives richness; alternatives change the flavour and texture and should be trialled. Plant milk alone does not make the recipe vegan because it still contains eggs and dairy condensed milk. Use a complete tested egg-free recipe for a vegan flan.<\/p>\n<h3>How can I reduce holes and cracks?<\/h3>\n<p>Mix briefly, strain out unmixed egg and skim foam. Bake gently in a hot-water bath with a foil cover, avoiding excessive oven heat or vigorous boiling. Cool promptly and chill thoroughly before unmoulding.<\/p>\n<h3>Can I make it without an oven water bath?<\/h3>\n<p>Other methods exist, but this recipe is written for oven water-bath baking. For a pressure cooker or steamer, use a manufacturer-approved recipe with the correct vessel, water level, pressure and release procedure. A generic 30\u201340 minute instruction is not suitable for every appliance or mould.<\/p>\n<h3>How do I prevent the caramel crystallising?<\/h3>\n<p>Use a clean pan, moisten the sugar evenly and avoid stirring once it boils, swirling gently if needed. Do not scrape sugar crystals from the sides into the caramel. If it crystallises, take it off the heat and let it cool before attempting a controlled restart; do not splash water into extremely hot caramel. A full tablespoon of lemon juice is not needed for this method.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.carnation.co.uk\/recipes\/creme-caramel\" target=\"_blank\" rel=\"noopener\">Carnation: creme caramel method<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make a creamy Brazilian condensed milk caramel flan for Christmas, with a gentle water-bath bake, chilling tips and advice for turning it out 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