In Brasil we grow up eating "pudim", it's the everyday dessert, the one you know you are gonna open the refrigerator and it's always gonna be there, kind of like opening the freezer and finding ice cream! At least that's how it was in mine and friends homes growing up!
Keep in a air tight container and it will last a week in the fridge, and the flavor only gets better!
I like it with tiny little pores all over my slice, and that happens when you don't overmix, if you like a creamier flan, go ahead and overmix it.
2 cans (14oz each) sweetened condensed milk
2 cans of milk (use the sweetened condensed milk can or 28 oz of milk)
1 cup sugar
Preheat oven to 350F.
In a large bowl, whisk condensed milk, milk and eggs. For a creamier flan, go ahead and mix it really well. I use a immersion blender, but you can whisk or use a blender.
Add 1 cup of sugar to a tube pan and stirring frequently, melt the sugar over medium high heat (wear mittens). With a wooden spoon, spread the melted sugar on the sides of the pan.
Have a baking dish that your tube pan will fit inside filled halfway with hot water. Place tube pan inside and pour milk mixture in the tube pan. Bake it for 1 hour and 20 minutes. remove from oven and cool on a rack for 1 hour. Cover and refrigerate for at least 6 hours.
|going in the oven|
|right off the oven|
To remove from pan, have a serving dish with a border bigger than the tube pan ready. Place tube pan on stove top and with mittens melt sugar for a few minutes, a lite shake should tell you when the flan is loose. If you need to, run a knife very carefully around the sides to loosen it. Transfer to serving dish by placing dish on top of pan and flipping it quickly. Be careful as all the caramel will come down with it, that's why you need a border in the serving dish.