Best Brazilian Flan Recipes

BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
• Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.

BRAZILIAN FLAN (PUDIM DE LEITE)

Steps:

• To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan.
• For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot.
• Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.

PUDIM DE LARANJA (BRAZILIAN STYLE ORANGE FLAN)

Steps:

• Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
• Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours).
• Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve.

BRAZILIAN CHOCOLATE FLAN

Steps:

• Butter a bundt pan and then dust it with granulated sugar.
• Pour all ingredients in the blender and beat them for 3 minutes.
• Pour the flan in the prepared pan and bake it in a medium-low oven in bain marie for 1 1/2 hours or until a tooth pick inserted near the center comes out clean.
• Let it cool completely, cover it with plastic foil and refrigerate it for 2 hours.
• After that, carefully unmold it and serve the flan with whipped cream.

FLAN- BRAZILIAN STYLE

Steps:

• Preheat oven to 350°F. In a small pan, combine sugar and water, and boil rapidly until a light golden color. Pour sugar into the pan of your choice, my husband likes when I use a bunt-pan but the curves make it a little trickier. Any basic pie pan will due. Coat the bottom and sides. Let cool. *TIP: The easiest way to ruin your flan is by burning your sugar. Take your time and use a lower heat so the sugar wont come out too hard. In a bowl, mix condensed milk, eggs & milk together. Add the Vanilla now if you would like (my husband doesn't like it but I do- the flavor changes just a tiny bit) Mix batter well & pour mixture into the caramelized sugar-coated pie dish. *TIP: If your in a hurry just throw all the ingredients into a blender and beat until well mixed. Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. The flan shouldn't float. Bake flan in water bath for 90 minutes, until set in center. Let cool, then cover and chill overnight. *TIP: The flan can be made a couple days ahead. Also when I make this last minute I stick it in an ice-water bath right out of the oven & place the cut portions on separate plates and stick them in the fridge until cool. To serve: Run a knife (or even better a rubber spatula) around the edges to loosen. Place a serving plate that's a little bigger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into sliced portions to serve.

BRAZILIAN FLAN (PUDIM DE LEITE CONDENSADO)

Steps:

• 1. Tip: You will need a blender, a pan to make the caramelized sugar sauce, Bain-marie (hot water bath), and a flan form. I have used an Bundt cake pan, but that doesn't work as well. You can use a round cake pan as well, it just won't have a hole in the center, which is nice to have to hold the sauce. Although it is not absolutely required, I use aluminum foil to cover the pan.
• 2. 1. For the sauce, you cook the sugar (stirring constantly) in a pan over medium heat until it is melted down and is a nice golden brown. This can be tricky because you need to take care not to burn the sugar.
• 3. 2. When you get the sugar melted down completely, then you will stir in the water. Adjust the heat to low, and keep stirring until the sauce is smooth.
• 4. 3. Then pour the sauce into the bottom of the flan form/pan. Swirl it around to get an even coverage over the entire bottom of the pan. The sauce should harden up a bit. You may have to move quickly to get the pan covered before it hardens.
• 5. 4. For the flan portion, just put the eggs, milks, and vanilla into the blender and blend it for about 1 minute. You will pour the mixture into the flan form/pan (over the caramelized sugar) later.
• 6. 5. Once the sauce is fairly hardened (not runny), then pour the flan mixture into the form over the sauce.
• 7. 6. Cover the top of the pan with aluminum foil. Place the pan in another pan filled with enough hot water for it to just barely float (hot water bath).
• 8. 7. Place pans in the oven preheated to 350 degrees and cook for 40 to 45 min. When done, a toothpick when inserted into the flan will come out clean.
• 9. 8. You will need to place the cooked flan in the refrigerator for a few hours to cool down.
• 10. 9. Gently, run a knife along the edges of the flan and pan.
• 11. 10. Then take a plate, wide enough to comfortably accommodate the flan, place it onto the pan and then flip the pan and plate. The flan should settle/drop onto the plate.
• 12. 11. Once you have the flan on the plate, then scrape the sauce left in the pan into the center of the flan. At this point it is ready to enjoy.

BRAZILIAN FLAN

Steps:

• Blend all the ingredients until mixed well, set aside in frying pan melt a cup of sugar until caramelized, then coat a bundt pan and pour mixture, bake for about 45 minuts or until a tooth pick comes out clean, let it cool and refrigerate serve with heavy cream, preferibly brazilian heavy cream, if not use wip cream.

BRAZILIAN FLAN

Steps:

• Coat tube pan with caramelized sugar.
• Allow to harden.
• Blend all the other ingredients together and pour in mold.
• Place mold in pan with 2" hot water in preheated oven.
• Bake at 350°F for about 1 hour or 1 hour and 15 min until deep golden brown.
• Let cool, refrigerate overnight, then invert and unmold.

BRAZILIAN COCONUT FLAN (QUINDAO)

Steps:

• Preheat the oven to 350ºF. Fill a large pan with hot water to be used as a bain-marie. Grease a 9" pie pan with butter.
• In the bowl of a stand mixer, combine the egg yolks, whole eggs and the sugar, and beat the mixture until creamy.
• Add the coconut and lemon zest. Pour the mixture into the greased pie pan, and then place the pan in the bain-marie. Bake for 50 minutes.
• Let the quindao cool, and then unmold it onto a serving plate.
• Note: When you turn this dessert upside-down to unmold it, the top will look glassy and lemon yellow in color

BRAZILIAN FLAN

Steps:

• In a saucepan, heat the sugar and water over medium-high heat, stirring constantly with a wooden spoon. When sugar liquefies and turns a light amber color, about 8-10 minutes, pour into a 2-quart flan mold. Tilt until the caramel spreads evenly on the bottom of the mold. Set aside to cool. In a blender, combine the condensed milk, whole milk, cream, and eggs and blend until smooth. Pour into the flan mold. Preheat oven to 375 degrees. Place the mold on a roasting pan and add boiling water to the pan halfway up the side of mold. (Be careful not to get water in the mold.) Bake for 40 minutes. Cool and refrigerate overnight. Garnish with fresh mint and fruit.