Hello! I’m Cassandre, and today on Caramel Loafing, we’re making a rich, velvety treat that’s incredibly easy and packed with flavor: Brazilian Condensed Milk Flan—also known as Pudim de Leite Condensado or simply Brazilian Flan.
This Brazilian-style flan is a twist on the classic French crème caramel and Japanese custard pudding. What sets it apart? It uses sweetened condensed milk instead of granulated sugar, which makes the custard easier to prepare and infuses it with a creamy, full-bodied flavor. No risk of curdling your milk—just blend, bake, and chill.
After a gentle water-bath bake, the flan is cooled in the fridge until firm. Serve it chilled for a refreshing, melt-in-your-mouth dessert that’s especially perfect for warm days.
If you love flan, this Brazilian version is a must-try—it’s smooth, indulgent, and surprisingly simple to make!
Other creamy custards to explore:
Classic Crème Brûlée
Japanese-Style Caramel Pudding Castella Cake
Showa-era Style Caramel Custard Pudding
Chocolate Baked Flan (Crème au Chocolat)
French Rice Pudding (Riz au Lait)
Brazilian Condensed Milk Flan Recipe
Ingredients
Ramekin size: 3.5 inches
Yield: 2 servings
☞ Caramel
- Granulated sugar – 50g (1.8 oz)
- Water – 23g (0.8 oz)
- Pinch of salt
☞ Flan Custard
- 1 whole egg
- 1 egg yolk
- Whole milk – 116g (4.1 oz)
- Sweetened condensed milk – 100g (3.5 oz)
- Vanilla extract – 6g (0.2 oz)
☞ Optional Garnish
- Toasted almond slices (optional)
Use our Nutrition Calculator to check calorie and nutrient info for this recipe.
Instructions
- Make the caramel: Combine sugar and water in a deep saucepan and cook over medium heat until sugar dissolves.
- Once it starts boiling and the water has mostly evaporated, do not stir—just watch the color closely.
- When the syrup turns a deep golden amber, immediately remove from heat.
- Add a pinch of salt and a splash of boiling water to thin out the caramel (be careful—it will bubble up).
- Pour the hot caramel into ramekins, swirling to coat the bottoms and sides evenly.
- Make the custard: In a bowl, mix condensed milk, whole milk, and vanilla extract until smooth.
- In a separate bowl, beat the whole egg and egg yolk.
- Gradually add the milk mixture to the eggs, whisking continuously to combine.
- Strain the custard through a fine mesh sieve and pour it into the caramel-lined ramekins.
- Place ramekins in a shallow baking dish and pour hot water into the dish to reach halfway up the sides.
- Bake at 320°F (160°C) for 30–35 minutes, or until a toothpick inserted comes out clean.
- Allow it to cool at room temperature, then refrigerate until well chilled.
- To unmold, run a thin knife around the edge. If needed, dip the ramekin in hot water briefly to loosen the caramel.
- Top with toasted almond slices if desired. Serve cold and enjoy!
Full video tutorial: How to Make Brazilian Flan