Pudim Flan

A dense, silky custard that holds its shape perfectly, coated in a liquid amber caramel. The texture is firm to the touch but melts instantly in the mouth, releasing notes of cooked sugar.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 464
• Protein: 14 g
• Carbs: 74 g
• Fat: 13 g

Ingredients

• 4 piece Egg ( whole )
• 264.7 g Whole sweetened condensed milk ( canned )
• 266.7 ml Whole milk ( at room temperature )
• 133.3 g White sugar ( for the caramel )
• 2 tbsp Mineral water ( for the caramel )
• 0.7 tsp Vanilla extract ( liquid )
• 1.3 tbsp Port wine

Instructions

1. Making the caramel

   In a saucepan, heat the white sugar with a little mineral water. Cook without stirring until a dark amber color is obtained. The caramel should be liquid and smoke very slightly. Immediately pour into the pudim mold and coat all the sides.

2. Preparing the mixture

   Beat the eggs in a large bowl without incorporating too much air. Add the sweetened condensed milk, whole milk, vanilla extract, and Port wine. Mix gently until the preparation is smooth and homogeneous.

3. Filtering and filling

   Pass the mixture through a chinois or a fine sieve to remove egg residue. Gently pour the liquid into the caramelized mold. Close the mold lid or cover tightly with aluminum foil.

4. Bain-marie cooking

   Place the mold in a larger dish filled two-thirds with hot water. Bake at 180°C. The pudim is cooked when it is firm on the edges but still slightly jiggly in the center when the mold is gently shaken.

5. Resting and unmolding

   Let cool to room temperature then refrigerate for at least 6 hours. To unmold, run a knife blade around the edges, place a plate over the mold and flip with a quick motion. The caramel should flow generously down the sides.

Chef's tips

• Do not beat the eggs too hard; you want to avoid air bubbles that create holes in the texture.
• Straining through a fine sieve is the crucial step for achieving a clean, smooth slice.
• If the caramel hardens too quickly in the mold, place it over the heat for a few seconds to coat the edges properly.

Storage

Keeps for 3 to 4 days in the refrigerator in its mold or under a cake dome.