Desserts · Leche flan

Brazilian Flan

Brazilian Flan

Did you know that Leche Flan have different names per country, like brazilian flan, cream caramel, caramel custard, milk flan and pudim. Yes, they are famous in other countries too.

In Brazil they call it Pudim or Brazilian Style Flan. They use whole eggs with extra yolks and they use a blender to make it really smooth. It’s an all time favorite dessert around the world. Enjoy and happy cooking!

Brazilian Flan


1 cup sugar
2 cans (28 oz) sweetened condensed milk
10 oz. milk (fresh milk or evap)
2 eggs plus 1 yolk


For the Sugar Caramel: Add the sugar in your bundt pan or Moulding Pan. Start melting it over low heat until it turns thick in texture and colors becomes caramel. It will harden as it cools down. Set it aside.

For the Flan:

In a blender pitcher, combine condensed milk, milk, eggs and yolk and mix over medium speed until creamy and smooth. The lesser the bubbles in your mixture the better. These bubbles when cooked becomes small holes on your flan. Using a fine sieve strain your mixture until all bubbles are gone. Then pour it to your prepared llaneras or moulding pan with sugar caramel.

For Steaming:

Prepare a pot of water and let it boil. Once the water is boiling, place your steaming rack and put on your bundt pan on top and cover with pot lid. Don’t forget to also cover your bundt pan with foil to avoid water drippings from the steamer. Steam it for about 30 minutes to 1 hour over low heat.

Remember: Steaming time may take longer if using a bundt pan compared to using a smaller pan like llaneras.

To know if it’s cooked, insert a toothpick in the center of your flan. Your toothpick  should come out clean on the side. 

For Baking:

Bake in “water bath or baine marie” inside the oven at 350°F or 176°C for 1 hour and 30 minutes.

Once cooked, let it cool for awhile and then transfer it in the fridge. Allow to chill in the fridge for a few hours or overnight before unmolding.

Serve and enjoy!

Cooking Tips:

How to upturn a Brazilian Flan after it chills, just dip the bottom of the molder in boiling water for a few seconds (this helps quickly loosen up the flan). Then, place the plate on top of the molder and flip it over. Tap and wiggle gently to release.

FYI: Avoid turning over a fresh from the oven flan or it will easily break apart when warm or still hot. You need to let it cool first and chill it in the fridge to avoid breaks on the side.

You may also try our:

English Muffin (Fried)

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Photo @qpudim