Portuguese Condensed Milk Pudding
Ingredients
- 266.7 gWhole sweetened condensed milk
- 266.7 mlWhole milk
- 2.7 pcEgg
- 100 gWhite sugar (for the caramel)
- 33.3 mlMineral water (for the caramel)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in its dish, covered with cling film to prevent it from absorbing odors.
