My reviews (25)

Brazilian style flan (pudim de leite condensado)

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!
Reviews (25)

16 Jun 2011
Reviewed by: paula
There is a much easier recipe...My husband is brasilian and his mother has been making this recipe for 70 years...Take a metal bundt pan place 1 cup of sugar.. We use more for extra syrup...Place on stove.. Heating sugar to a syrup...stirring aprox...15 minutes...swirl syrup in bundt pan covering in a glass pan of water... about half way up your bundt.. Place in a blender 12 eggs...3 cans condensed milk 14oz...3 cans of milk...(using your condensed cans)blend for 5 minutes..pour into bundt pan..Bake for 90minutes... on 400 degrees.Refrigerate at least 12hours... You can make different sizes...But this is the holy grail...If your blender doesnt hold it all ,you can pour part in a bowl..I have done both and it comes out the same.even if the ingrediants are uneven to start...There is less pans..No towels..No separating eggs...
(Review from Allrecipes US | Canada)
28 Dec 2010
Reviewed by: Carnaval
This is a great recipe, and I make it at almost every gathering and holiday! I do make it a bit differently. You can get air bubbles if the oven temperature is too high or water in water bath is not enough. I like mine very smooth, and my husband likes it with bubbles. So I make it both ways. I do add water to my syrup and sometimes few drops of vanilla too. Once it's cool, I freeze the syrup so it doesn't mix with flan mixture. I blend 1 can of sweet condensed milk, 1 can (I just use can as measurement) of milk and 3 eggs. I don't separate my eggs, and I find that I like 3 eggs instead of 4.
(Review from Allrecipes US | Canada)
16 Jan 2010
Reviewed by: stephanie
Very tasty! I split it into 5 ramekins for individual servings. The only issue is that mine had tiny air bubbles...why?
(Review from Allrecipes US | Canada)
18 Oct 2009
Reviewed by: Bea
Flan was super delicious. I would use more sugar to get extra caramel sauce. It took about 15 minutes to become syrupy. I turned the flan after 2 hours of cooling off but it did not flip as nicely. Next time I will refrigerate it first. I can't wait to make it again.
(Review from Allrecipes US | Canada)
13 Aug 2009
Reviewed by: Al Gilbert
This is one of my all-time favorite desserts. Rates up there with German chocolate cake. I have to restrain myself from eating a much bigger portion than I should.
(Review from Allrecipes US | Canada)
20 Jan 2011
Reviewed by: grgutierrez
Followed the recipe exactly. Cooked it at the specified temperature, with a water bath, covered for the recommended amount of time (45 minutes). The flan did not turn out as a custard, but rather glorified scrambled eggs in a ramekin. I've never had trouble with custards cooked in a water bath before. This was very disappointing, I hate wasting food.
(Review from Allrecipes US | Canada)
11 Oct 2010
Reviewed by: Salads4me
I LOVE THIS. But it is difficult to make for a new cook or an inexperienced kitchen diver. The carmel can burn and getting the right consistency is scary. But once you make this a few times (For me it was at least 5) you can feel the confidence and enjoy the perfect taste. A recipe that is brillant and beautiful. Obrigada!
(Review from Allrecipes US | Canada)
13 Dec 2010
Reviewed by: ~Plu~
Delicious flan. I'll have to try some in Brazil on my next visit. My only complaint is that the sugar took FOREVER to turn to syrup. I was stirring for more like 25 minutes next time I will turn up the heat and hope I don't burn it. (edit) I had flan in Brazil many times during my recent visit and this is the real thing. If you have some Brazilian friends for whom you'd like to make a classic Brazilian desert you can't go wrong with this. I recommend topping it with super fine coconut shreds for the real deal.
(Review from Allrecipes US | Canada)
18 Sep 2009
Reviewed by: Natalie Tavares
Pudim is a very good desert, but I could not get the caramel sauce to turn out for anything in the world with this recipe. I found other recipes online that said to use water when making it and that seems to make more I'm going to give it another shot.
(Review from Allrecipes US | Canada)
09 Dec 2012
Reviewed by: souschef
Loved it! Really value other commenters-- followed the suggestion to use more sugar for more syrup. One question: I used a glass pie pan and ended up with plenty of syrup, but also a dark hard mass of sugar on the pan. I feared the carmelized sugar would stick to the pan so I sprayed with just a little cooking spray. I also used two tbsp water (recommended elsewhere) to get a good syrup. Did that backfire on me? Or is it inevitable to have that disc of sugar stuck to the bottom/top? Or did I do something else wrong? Also, I learned you really have to let it fully cool in the refrigerator. We couldn't wait and had the first slice when it was still a little warm. But the next day, there was SO much more syrup and it had settled so nicely. Hope I have an occasion to make another again soon.
(Review from Allrecipes US | Canada)


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