One of my favorite desserts, this Brazilian Flan is made in the blender and only requires 5 ingredients!
Some people believe that the Brazilian Flan, or “Pudim”, originated from a simple recipe made by a Portuguese abbot, called “Pudim de Priscos”. Consisting of sugar, yolks, water, Port wine and pork lard (I know! Weird!), his recipe was an absolute success wherever it was served.
However, the abbot refused to share his recipe with anyone. And, to prove that nobody could make his creation with such perfection, he held a public competition against a professional pastry chef. Of course, the abbot won the duel and proved that he was the only one that could make that delicious flan. Unfortunately, his recipe collection disappeared mysteriously after his death. I guess we have to thank the abbot for having that silly duel so we could have a glimpse of his recipe, cause otherwise flan wouldn’t exist.
A few considerations about this recipe:
– I made 2x the recipe for the pictures in this post. I just wanted it to be tall and beautiful for the pics. You can double the recipe below if you want your Brazilian Flan to look exactly like that.
– You can also make the flan in small individual angel food pans or in ramekins (but then it won’t have the characteristic hole in the middle).
– Make sure your angel food pan has a solid bottom and not a removable one, or you flan mixture will leak.
– Baking it in bain marie is absolutely necessary so it can bake slowly until the ideal texture.
– The longer you let it blend, the better. I do it for about 5 minutes. That way the flan will be super smooth!
– You can make more caramel to serve on the side, if you want!
– My coworkers described the flavor as similar to creme brûlée. If you like creme brûlée, you will definitely like this recipe!
- 1 cup sugar
- ⅓ cup water
- 2 (14oz) cans sweet condensed milk
- 28oz whole milk (use the sweet condensed milk can to measure)
- 4 eggs
- 1 tbsp vanilla extract
- Preheat your oven to 375 degrees.
- In a sauce pan, melt the sugar over medium high heat. After about 10 minutes, once it's golden brown, add the water and let it cook, stirring lightly, until it thickens a bit.
- Pour the caramel into a 10 inch Angel Food Pan and swirl it to cover the bottom and sides. Let it sit for a few minutes so it hardens. It is important that the caramel firms before you add the flan mixture so they don't mix together.
- Add the sweet condensed milk, milk, eggs and vanilla extract to a large blender jar. Blend for a few minutes until smooth. (If you can't fit all the ingredients, divide them equally into 2 batches!)
- Pour the flan mixture into the angel food pan and cover with foil.
- Fill a large baking pan (a lasagna dish works great!) halfway through with water and place the angel food pan in it.
- Bring it to the oven and bake it in bain marie for 1 hour and 30 minutes or until the top is golden brown. I like to wiggle the pan a bit to see if it's still liquidy. Sometimes I have to leave it for an extra 15 minutes. You can also insert a cake tester to check. It should come out clean or almost clean.
- Let the flan cool and transfer it to the fridge to cool overnight.
- To remove the flan from the mold, just run a knife along the sides and then carefully flip it on a serving plate.