Condensed Milk Flan

On the list of classical Brazilian puddings, this condensed milk flan is certainly on top of it. In fact, you might know that we Brazilians love to use condensed milk in our desserts =)

I made this flan in individuals moulds, but you can make a big one, using one of those cake tins with a tube in the middle (not the ones with removable bottom).

Condensed Milk Flan

Original recipe from Nestlé



  • 1 cup granulated sugar
  • 1/2 cup hot water


  • 1 tin (397g) condensed milk
  • 2 tins whole milk (use the condensed milk tin as measurement)
  • 3 eggs


Caramel: In a medium saucepan, melt the sugar until it is all dissolved with a nice caramel color. Try not to stir at this point, simply tilt the pan to melt everything evenly. Add the hot water and let it boil, stirring with a wooden spoon, until all the sugar has dissolved again and the caramel has thickened. Pour the caramel into a 19cm cake tube tin or 8 pudding moulds. Tilt the tin so the caramel covers all the bottom and sides, but be careful because it’s extremely hot. Reserve.

Flan: Pre-heat the oven to 180°C. Blend all the ingredients in a blender and pour into the prepared tin (or individual moulds). Put the tin in large and deep baking pan and fill with boiling water up to 1/3 of the height of the tin (or 1/2 of the moulds) creating a bain-marie. Cover with foil and take it to the pre-heated oven for about 90 minutes (if using individual moulds, check after 75 minutes). The flan is baked when a knife comes out of it clean. Remove from the oven and the bain-marie and let it cool at room temperature. Refrigerate for a minimum of 6 hours before serving. Unmould the flan on a large plate. Make sure you get all the caramel sauce remaining in the tin. Enjoy!

Yield: 8-10 servings


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