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Caramel Flan

This pudim de leche is a Brazilian take on flan.

  • Servings: 8
  • Yield: Makes 1 eight-inch flan

Source: Martha Stewart Living, January 2004


  • 1 cup sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 1/3 cups milk
  • 3 large eggs


  1. Fill a roasting pan with 2 inches of water. Transfer to oven; preheat to 325 degrees. Prepare an ice-water bath; set aside.

  2. Cook sugar in a small saucepan over medium-high heat, stirring constantly and washing down sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves. Continue cooking until sugar turns a deep caramel color. Immediately dip bottom of pan in ice-water bath, then pour caramel into an 8-inch round cake pan.

  3. Blend condensed milk, milk, and eggs in a blender until smooth. Pour into cake pan. Transfer to roasting pan, placing it in the water. Bake flan until just set and golden brown on top, about 1 hour.

  4. Transfer flan to a wire rack to cool. Chill 6 hours or preferably overnight.

  5. Just before serving, run a knife around edge of flan. Set a serving plate over pan; invert. Spoon sauce from pan over flan.

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