Pudim de Leite Condensado (Brazilian Condensed Milk Flan)

Method

1. 1

   Melt the sugar with the water in a dry saucepan over medium heat, swirling the pan occasionally but not stirring, until it turns a deep amber.

   💡 Watch it closely near the end — caramel can turn from amber to burnt in under a minute.

2. 2

   Immediately pour the caramel into the mold and tilt it to coat the bottom and partway up the sides before it sets.

3. 3

   Heat the oven to 180°C.

4. 4

   Blend the condensed milk, milk and eggs together until smooth and slightly foamy.

5. 5

   Pour the custard through a sieve into the caramel-coated mold, to catch any bits of egg.

6. 6

   Set the mold in a roasting pan, pour hot water halfway up its sides, and bake until the center jiggles only slightly, about 45 minutes.

   💡 The water bath is what keeps the custard silky instead of turning it into sweet scrambled eggs.

7. 7

   Cool to room temperature, then chill at least 4 hours, ideally overnight.

8. 8

   Run a knife around the edge, invert onto a rimmed plate, and let the caramel sauce pool around the pudim before serving.