About this recipe:I learnt how to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down the sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!
200g caster sugar
4 eggs, separated
1 (405g) tin condensed sweetened milk
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Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, regular milk and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminium foil. Line a roasting tin with a damp tea towel. Place baking dish on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
Bake in the preheated oven until a knife inserted 2.5cm from the edge comes out clean, 45 to 50 minutes. The centre of the flan will still be soft. Allow flan to cool before un-moulding onto a plate. Refrigerate before serving.