Rodizio Grill Flan Dessert Recipe

Prepare caramel

Place a medium heavy-bottomed saucepan over medium heat. Add 1 cup granulated sugar and 2 tablespoons water, stirring gently just to combine. Do not stir once sugar begins to heat; swirl the pan occasionally to promote even melting. Cook until sugar turns a deep amber (about 8–10 minutes). Watch closely to avoid burning.

When caramel reaches deep amber, remove from heat and carefully add 2 tablespoons hot water (it will steam and bubble). Stir gently to combine until smooth. Immediately pour the hot caramel into a 9-inch round flan pan or six 6-ounce ramekins, tilting to coat the bottom evenly. Set aside to harden while you make the custard.

Preheat and warm milks

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

Combine condensed and evaporated milks

In a large mixing bowl, whisk together the 14 oz sweetened condensed milk and 12 oz evaporated milk until smooth.

Temper eggs

In a separate bowl, whisk 4 whole eggs, 2 egg yolks, 1 tablespoon granulated sugar (for custard), 2 teaspoons vanilla extract, and 1 teaspoon fine sea salt until just combined. Slowly pour the warm milk/cream mixture into the eggs in a thin steady stream while whisking constantly to temper the eggs and avoid curdling.

Stir the tempered egg mixture into the bowl with condensed/evaporated milks until homogeneous. Strain the combined custard through a fine-mesh sieve into a large liquid measuring cup or bowl to remove any cooked egg bits and ensure a silky texture.

Pour the strained custard gently over the set caramel in the flan pan or divide evenly among ramekins, leaving a little headspace.

Prepare bain-marie and bake

Place the filled flan pan or ramekins into a deep roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come halfway up the sides of the flan pan/ramekins (about 1–1.5 inches). Tent loosely with aluminum foil. Bake in the preheated 325°F (160°C) oven until the center is just set and jiggles slightly when the pan is shaken, about 45–55 minutes for a 9-inch pan or 30–35 minutes for ramekins. Test with an instant-read thermometer — the center should register about 175–180°F (79–82°C).

Cool and chill

Carefully remove the roasting pan from the oven and transfer the flan pan/ramekins to a wire rack. Let cool to room temperature in the bain-marie water for 30 minutes, then remove from the water. Refrigerate, uncovered, for at least 4 hours and preferably overnight to fully set.

Unmold and serve

To unmold, run a thin knife around the edges of the flan to loosen. Place a large plate over the top of the flan pan or ramekin and invert quickly. The caramel will flow over the custard. If caramel sticks, gently tap the pan or ramekin to release. For individual ramekins, invert each onto a small dessert plate.

Garnish each serving with fresh mint leaves and sliced strawberries, if using. Serve chilled.