Best 4 Brazilian Flan Recipes

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.

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.

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.