🍮 4-Ingredient Brazilian Caramel Flan (Pudim)

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Looking for an easy dessert that looks fancy but takes minimal effort? Say hello to Brazilian Caramel Flan (Pudim) — rich, creamy, and made with just four simple ingredients! Whether you’re a beginner baker or just craving something sweet and silky, this no-fail flan is the perfect treat. It’s a smooth custard topped with golden caramel, and it practically melts in your mouth. Best of all? No fancy tools required — just a blender and your oven!

🛒 Ingredients

For the Caramel:

  • 1 cup sugar

For the Flan (Custard):

  • 1 can (395 g) sweetened condensed milk

  • 2 cans of whole milk (use the empty condensed milk can to measure)

  • 3 large eggs

🍳 Step-by-Step Instructions

1. Make the Caramel

  • Place the sugar directly into a 26 cm Bundt pan (or tube pan).

  • Heat over medium flame, stirring occasionally as the sugar melts and turns golden.

  • Let it boil gently until smooth and syrupy — no lumps.

  • Carefully swirl the pan to coat the bottom and sides with caramel.

  • Set aside to cool slightly (it will harden — that’s okay!).

2. Blend the Flan Mixture

  • In a blender, combine the sweetened condensed milk, whole milk, and eggs.

  • Blend for about 1–2 minutes until completely smooth and foamy on top.

3. Pour & Bake

  • Gently pour the custard mixture into the caramel-lined pan.

  • Cover the pan tightly with aluminum foil.

  • Place the pan inside a larger roasting dish filled halfway with hot water (this is your water bath).

  • Bake at 350°F (180°C) for about 1 hour and 30 minutes, or until the flan is set but slightly jiggly in the center.

4. Chill and Unmold

  • Let the flan cool at room temperature for about 30 minutes, then refrigerate for at least 3–6 hours (or overnight).

  • Before unmolding, briefly heat the bottom of the pan over the stove or in hot water to loosen the caramel.

  • Flip onto a serving plate — and voilà! A glossy, golden flan awaits.

💡 Pro Tips

🛁 Use a Water Bath (Bain-Marie)
This ensures slow, even baking, preventing cracks and overcooked edges.

🔥 Caramel Care
Watch your sugar closely — it can burn quickly! Once golden, remove from heat to avoid bitterness.

💨 Avoid Air Bubbles
Blend gently and don’t overmix. Air bubbles can create holes in your custard.

🌡 Oven Positioning Matters
Place the flan on the middle or upper rack, away from direct bottom heat for even cooking.

🏆 Why You’ll Love This Recipe

  • 🍮 Only 4 ingredients! Pantry staples, no fancy extras.

  • 🇧🇷 Authentic Brazilian flavor — just like the classic pudim served at family gatherings.

  • 🧁 Ultra creamy texture thanks to the slow baking method.

  • 🕒 Perfect make-ahead dessert — chill it overnight and impress your guests with zero stress.

  • 👩‍🍳 Beginner-friendly! Minimal prep, blender-based, and forgiving.

📌 FAQs

Can I use low-fat or non-dairy milk?
Whole milk is best for a creamy finish, but full-fat canned coconut milk makes a great dairy-free twist!

What if I don’t have a Bundt pan?
You can use a round cake pan or loaf pan — just make sure it’s heatproof and holds at least 1.5 liters.

How do I know when the flan is done?
It should be set around the edges but jiggly in the center. A knife inserted halfway should come out clean.

Can I make it ahead of time?
Absolutely! It actually tastes better the next day after chilling and the caramel has soaked in.

What happens if the flan won’t release?
Run a thin knife around the edges and warm the bottom to loosen the caramel. Give it a firm shake before flipping!

📢 Share Your Experience!

Tried this creamy caramel flan? I'd love to hear how it turned out!
💬 Leave a comment below with your tips or flavor twists!
📸 Tag @onesnaprecipes on Instagram so we can see your beautiful creations!
📌 Save this recipe and share it with your dessert-loving friends!

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