Pudim Flan (Portuguese Caramel Flan)
Why this recipe works
- Silky custard: Straining the egg and milk mixture removes any uneven bits, helping the flan set with a smooth, delicate texture.
- Caramel balance: Deep amber caramel brings a slight bitterness that offsets the sweetness of the condensed milk.
- Gentle baking: The water bath cushions the custard from direct heat, so it sets evenly without becoming dense or rubbery.
Get the most out of this recipe
Timing notes
- Cool before chilling: Let the flan come to room temperature before refrigerating so steam does not collect under the cover.
- Chill until fully set: A proper chill firms the custard and makes unmoulding cleaner, while allowing the caramel to loosen into a sauce.
- Unmould close to serving: Invert the flan shortly before serving, then pause briefly so the caramel can run over the top.
Common mistakes
- Taking the caramel too far: Caramel darkens quickly once it reaches amber. Pour it into the tin as soon as it is deep golden and aromatic.
- Waiting for a firm centre: The centre should still wobble gently when the flan leaves the oven; it will finish setting as it cools and chills.
- Stirring the melting sugar: Once the sugar starts to dissolve, swirl the pan rather than stirring to reduce the chance of crystallisation.
Ingredient notes
- Use whole milk for body: Whole milk gives the custard a fuller, rounder texture that suits the richness of the condensed milk.
- Lemon helps the caramel: A little lemon juice helps discourage sugar crystals and keeps the caramel smooth without making it taste sharp.
- Keep the eggs gentle: Whisk the eggs just until combined rather than frothy, which helps the finished flan stay fine-textured.
Make-ahead tips
- Bake ahead: The flan can be baked and chilled in advance, making it well suited to entertaining or a planned dessert.
- Serve cold: Keep it covered in the fridge and serve chilled for the cleanest slices and best texture.
- Transport in the tin: If taking it elsewhere, keep the flan in its tin and unmould it onto a rimmed plate just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Put a kettle on to boil, and set a deep baking dish in the oven-ready area for a water bath.
- Put the caster sugar in a saucepan with 2 tbsp water and a squeeze of lemon juice. Cook over medium heat without stirring until the sugar dissolves, then turns a deep amber caramel, 6 to 10 minutes; swirl the pan as needed. Immediately pour the caramel into a 20 to 23 cm round cake tin and tilt to coat the base evenly.
- In a mixing bowl, whisk the eggs with the fine sea salt just until combined, without making them too frothy. Whisk in the sweetened condensed milk, then the whole milk and vanilla extract. Strain the custard into the caramel-lined tin to keep the texture silky.
- Set the tin in the baking dish and pour in enough just-boiled water to come halfway up the sides of the tin. Bake for 50 to 65 minutes, until the edges are set and the centre still has a gentle wobble. Carefully lift the tin out of the water bath and leave to cool to room temperature.
- Cover and chill for at least 2 hours, or until fully cold and set. To unmould, run a thin knife around the edge, set a serving plate on top, then invert in one confident motion. Leave for 1 minute so the caramel runs over the top before lifting off the tin.
Recipe notes
Tips
- For the cleanest caramel, avoid stirring once the sugar has started to melt; just swirl the pan gently.
- The flan is ready when the centre wobbles like set jelly; it will firm up as it cools and chills.
- Eggs should be fully cooked before serving; this is especially important for young children, pregnant people, older adults, and anyone who is immunocompromised.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Lemon with 1 tbsp distilled white vinegar in the caramel to help prevent crystallisation.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge and store on a rimmed plate to catch the caramel. For best texture, serve chilled straight from the fridge.
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Recipe overview
- Servings: 8 servings
- Total time: 4h 20min (25min active)
- Difficulty: Medium
- Cuisine: Portuguese
-
Allergens:
Eggs Milk
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