Pudim de Leite

A dense and silky flan coated in an amber caramel that flows over the edges. The custard must be perfectly smooth and melt instantly on the tongue.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 407
• Protein: 12 g
• Carbs: 66 g
• Fat: 11 g

Ingredients

• 266.7 g Whole sweetened condensed milk
• 266.7 ml Whole milk
• 2.7 piece Egg
• 100 g White sugar ( for the caramel )
• 33.3 ml Mineral water ( for the caramel )

Instructions

1. Making the caramel

   In a saucepan, melt the white sugar with mineral water over medium heat. Do not stir with a spoon, just swirl the pan. When the caramel is amber and smells like cooked sugar, pour it into a 20cm tube pan. Rotate the pan to coat the bottom and sides.

2. Preparing the custard

   Mix the sweetened condensed milk, whole milk, and eggs. Use a hand whisk to obtain a homogeneous mass without creating air bubbles. For a perfectly smooth result, pass the mixture through a fine-mesh sieve before pouring it into the mold over the set caramel.

3. Bain-marie cooking

   Cover the mold with aluminum foil. Place it in a larger dish filled with hot water up to halfway up the mold. Bake at 180°C. It is ready when the edges are firm but the center remains slightly jiggly under finger pressure.

4. Resting and unmolding

   Let cool to room temperature then refrigerate for at least 4 hours. To unmold, run a knife blade around the edges, place a deep dish over the mold, and flip it with a sharp movement. The caramel should coat the entire flan.

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Chef's tips

• Never blend the mixture if you want to avoid air holes; gentle manual whisking ensures a silky texture.
• The secret to successful unmolding is to briefly heat the bottom of the mold on the stove to liquefy the caramel if the flan resists.

Storage

Keeps for 3 to 4 days in the refrigerator in its dish, covered with cling film to prevent it from absorbing odors.