Rodizio Grill Flan Dessert Recipe

Prepare the caramel

Place 1 cup granulated sugar and 3 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Stir gently just to combine, then stop stirring. Swirl the pan occasionally to promote even melting. Cook until the sugar dissolves and turns a deep amber color, about 8–12 minutes. Watch carefully to avoid burning.

When the caramel reaches a deep amber, remove from heat and immediately and carefully pour in 2 tablespoons warm water to slightly thin and stop cooking. Stand back when adding water—the mixture will spit. Stir gently with a heatproof spatula to smooth. If caramel crystallizes, return to very low heat briefly until smooth.

Quickly but carefully pour or spoon the hot caramel into six 6-ounce ramekins, tilting each ramekin to coat the bottom evenly. Work quickly before the caramel hardens. Set ramekins aside to let caramel set.

Preheat and warm dairy

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

Temper eggs

In a mixing bowl, whisk together 4 large eggs and 1 large egg yolk until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the eggs, whisking constantly to temper and prevent curdling. Gradually whisk in another 1/2 cup until the eggs are warmed. Then slowly whisk the tempered egg mixture back into the saucepan with the remaining warm milk and cream.

Add 1 cup sweetened condensed milk, 2 teaspoons vanilla extract, and a pinch of kosher salt to the combined custard. Whisk until fully incorporated and smooth. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and to ensure an ultra-smooth flan.

Pour the strained custard evenly into the prepared caramel-coated ramekins, filling each about 3/4 full. Place ramekins in a large roasting pan or baking dish. Pour enough warm water into the roasting pan to reach halfway up the sides of the ramekins (this is the bain-marie).

Carefully transfer the roasting pan to the preheated oven. Bake until the edges are set but the centers still jiggle slightly when the pan is nudged, about 40–50 minutes. Timing will vary by oven and ramekin size. A thermometer inserted near the center should read about 175–180°F (79–82°C).

Once baked, remove ramekins from the water bath and transfer to a wire rack. Let cool at room temperature for about 30–45 minutes, then cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully set and chill.

To unmold, run a thin knife or offset spatula around the inside edge of each chilled ramekin to loosen the flan. Place a small plate over the ramekin and invert quickly. Tap the bottom of the ramekin gently and lift to release the flan. The caramel will flow over the custard to form a sauce.

If desired, spoon any remaining caramel from the bottom of the ramekin over the flan. Garnish with a dollop of whipped cream, a few fresh berries, and a mint leaf. Serve chilled.

Leftovers: Keep covered in the refrigerator for up to 3 days. Do not freeze (caramel texture will change).