Brazilian Style Flan (Pudim de Leite Condensado)

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 15 mins In a heavy-bottomed saucepan, melt the sugar over low heat, stirring constantly. Continue cooking until the sugar transforms into a rich, amber-colored caramel syrup, about 10 minutes. Immediately pour the caramel into a round baking dish, swirling to evenly coat the bottom and sides. Set aside to cool and harden. (15 minutes)

Recipe View 6 mins In a blender, combine the egg yolks and blend on medium speed for 5 minutes until light and frothy. Add the sweetened condensed milk, ¾ cup plus 2 tablespoons of milk, and the egg whites. Blend until the mixture is smooth and completely combined. (6 minutes)

Recipe View 3 mins Gently pour the blended mixture over the hardened caramel in the baking dish. Cover the dish tightly with aluminum foil to prevent a skin from forming. (3 minutes)

Recipe View 5 mins Line a roasting pan with a damp kitchen towel. Place the baking dish on the towel inside the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath. (5 minutes)

Recipe View 50 mins Bake in the preheated oven until a knife inserted about 1 inch from the edge comes out clean, approximately 45 to 50 minutes. The center of the flan should still have a slight wobble. (50 minutes)

Recipe View 4 hrs Remove the flan from the water bath and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before unmolding and serving. (240 minutes)