Receita Solta

Delicious Condensed Milk Flan to Enchant

RS

Por

Master Receita Solta

Delicious Condensed Milk Flan to Enchant
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories650 kcal

Resumo para quem tem pressa

"The greatest classic of Brazilian desserts, the condensed milk flan combines a velvety and firm texture with a golden and shiny caramelized syrup. It is worth mastering the recipe to serve a dessert with an impeccable cut that pleases everyone and remains perfect at any celebration."

Delicious Condensed Milk Flan to Enchant

O Que Você Precisa Saber

- A calda de açúcar deve atingir uma cor âmbar dourada sem queimar para não amargar o sabor final do pudim - O banho-maria com água quente no forno a 180°C é indispensável para coagular os ovos lentamente com textura lisa - O descanso obrigatório de pelo menos 4 horas na geladeira é o que firma o pudim e permite desenformar sem quebrar

Ingredients

Main Course

  • 1 can sweetened condensed milk
  • 2 cups of milk
  • 3 eggs
  • 1 cup of sugar (for the syrup)
  • 1 cup of water

Instructions

Main Course

1

Preheat the oven to 180 degrees Celsius.

2

In a pan, place the sugar and heat over medium heat until melted and a golden syrup forms. Add the water carefully and stir until dissolved. Set aside.

3

In a blender, blend the condensed milk, milk, and eggs until smooth.

4

Pour the previously prepared syrup into the flan mold, spreading well on the bottom.

5

Then, pour the blender mixture over the syrup.

6

Place the mold inside a larger roasting pan and add hot water to the pan, covering half of the flan mold (bain-marie).

7

Place in the oven and bake for approximately 60 minutes or until the flan is firm.

8

Turn off the oven, open the door, and let the flan cool a little before removing.

9

After cooling completely, refrigerate for at least 4 hours.

10

To unmold, run a knife along the sides and turn the mold over a plate.

11

Serve cold and enjoy!

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Condensed Milk Flan to Enchant com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Peneire a mistura de ovos e leite antes de verter na forma caso prefira um pudim tradicional sem furinhos e bem lisinho - Coloque rodelas de limão ou vinagre na água do banho-maria para que a assadeira de alumínio não escureça no forno - Aqueça o fundo da forma por 10 segundos na chama do fogão antes de desenformar para derreter a calda de açúcar

Variations

- Adicione 1 colher de chá de essência de baunilha à mistura do liquidificador para perfumar a massa do pudim - Rale raspas finas de fava de cumaru ou noz-moscada sobre a mistura antes de assar para um toque rústico brasileiro - Prepare o pudim com furinhos batendo vigorosamente a mistura em velocidade máxima no liquidificador por 3 minutos

Substitutions

- O leite de vaca integral pode ser substituído por leite integral pasteurizado tipo A para uma massa com maior teor de sólidos - O açúcar refinado da calda pode ser substituído por açúcar cristal de boa dissolução - O leite comum pode ser substituído por leite de coco integral para transformar o prato em um pudim de coco

How to Store

Keep the unmolded flan in its own serving dish with the syrup, covered with plastic wrap, in the fridge for up to 5 days. The liquid syrup preserves moisture and keeps the dessert shiny throughout storage.

Can You Freeze It?

Baked condensed milk flan does not tolerate freezing, as the egg structure breaks the bonds and releases excess liquid, making the dessert spongy when thawing. Keep exclusively in the refrigerator.

What to Serve With

Pairs perfectly with full-bodied espresso without sugar, contrasting the sweetness of the caramel sauce. It can also be served with fresh mint leaves or light whipped cream without sugar.

Frequently Asked Questions

How to make the flan smooth without holes?

Whisk eggs gently without incorporating air, pass mixture through a fine sieve, and bake covered in a gentle water bath at 160°C or 180°C.

What if I prefer the flan full of holes?

Beat the mixture vigorously in a blender for 3 minutes and bake in a bain-marie in a slightly hotter oven (190°C to 200°C).

What is the amount of water needed for the bain-marie?

Add hot water until it reaches halfway up the sides of the flan mold, checking to ensure it does not evaporate completely during the 60 minutes of baking.

How to know if the flan is already baked before taking it out of the oven?

Give the pan a slight shake; the center should be firm like a consistent gelatin, without liquid ripples on the surface.

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