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Brazilian Flan

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What You Need

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Make It

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  • A. Caramel sauce:
  • 1. Melt the sugar (over low heat) in a pan.
  • 2. Add the water and bring to a boil until it forms a caramel syrup.
  • 3. Pour the caramel into the baking mold and spread it by rotating the mold.
  • B. Flan:
  • 1. Blend all the ingredients in the blender.
  • 2. Pour the mixture in a caramelized flan mold.
  • 3. Bake the pudding in a water bath (Bain-Marie) for 50 min to 1 hour at 330°F – tops needs to be golden brown.
  • 4. Let the flan cool down completely.
  • 5. Remove the flan from the mold when it is cold and serve. Run a knife around it before you turn the mold upside down.
  • 6. If you cannot loosen it from the mold before turning, heat the bottom of the mold in the flame and it should do it (caramel can get hard sometimes).

Special Equipment Needed


Soooooo yummy! Baking mold - with a hole in the center (cannot be the ones with a removable bottom) *The best sweetened condensed milk is "La Lechera" from Nestle. I buy it at the Norwalk Stop and Shop or any Hispanic market. If you can't find it, Magnolia is second best)

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