Brazilian Flan Recipe

Prepare caramel

Place 1 cup granulated sugar, 2 tablespoons water and 1 teaspoon lemon juice (if using) in a medium heavy-bottomed saucepan. Stir gently just to combine and dissolve sugar. Cook over medium heat without stirring, swirling the pan occasionally, until the mixture turns a deep amber color (about 8–12 minutes). Watch carefully to avoid burning.

As soon as caramel reaches deep amber, remove from heat and quickly but carefully pour and swirl into a 9-inch (23 cm) round flan mold or a 9x5-inch loaf pan, covering the bottom evenly. Tilt the pan so the caramel coats the sides a little. Set aside to harden while you make the custard.

Heat milks

Preheat oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk, 1 cup evaporated milk and 1 cup sweetened condensed milk. Warm over medium heat until just steaming and small bubbles appear at the edges (do not boil), about 5–7 minutes. Remove from heat.

Whisk eggs

In a large bowl, lightly whisk 4 whole large eggs with a pinch of salt and 2 teaspoons vanilla extract until combined and slightly frothy. Do not overbeat.

Temper eggs and combine

Slowly pour about 1 cup of the warm milk mixture into the eggs in a steady stream while whisking constantly to temper the eggs. Then gradually whisk the tempered eggs back into the remaining warm milk in the saucepan until fully combined.

Strain

Strain the custard through a fine-mesh sieve into a pouring jug or bowl to remove any coagulated bits or bubbles for a silky texture.

Pour into caramel-lined pan

Pour the strained custard gently over the set caramel in the prepared flan mold, leaving a little space at the top (the custard will expand slightly).

Place the filled flan mold inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the flan mold (use approximately 4 cups hot water, adjusting as needed). This bain-marie ensures gentle, even cooking.

Carefully transfer the roasting pan to the preheated oven. Bake at 325°F (160°C) until the custard is set but still slightly jiggly in the center, about 50–65 minutes. Start checking at 45 minutes. A knife inserted near the center should come out mostly clean.

When done, remove the flan mold from the water bath and allow it to cool to room temperature on a wire rack for about 1 hour. Then refrigerate uncovered for at least 4 hours or preferably overnight to fully set and develop flavor.

To unmold, run a thin knife around the edges of the flan to loosen. Place a serving plate upside down over the mold, then quickly invert both plate and mold and tap gently. The caramel will flow over the custard. If the caramel sticks, briefly warm the bottom of the mold with a kitchen torch or dip the bottom of the mold in hot water for a few seconds (be careful not to let water touch the caramel).

Slice and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.