Brazilian Condensed Milk Flan (Pudim de leite condensado in Portuguese aka crème caramel or caramel pudding) is a light custard baked, cooled and eaten cold, made of condensed milk, eggs and milk, with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top. This particular version is flavored with coconut flakes and coconut milk. If you like the plain Condensed Milk Flan and coconut, this flan is for you. This luscious dessert is not only beautiful, but really simple to make and a great treat for any occasion.
Making pudding in the electric pressure cooker is very easy and super-Fast. The result is the same or even better than the oven.
If you are one of those who lose an entire hour to make it in the conventional oven… This recipe is for you! Using a Pressure cooker is time saver; it’s done in just 10 minutes.
It is one of those desserts you indulge in and do not feel like you are having too much because really, you can never have too much. Once you begin eating. I dare you to stop.
Ingredients
Syrup
- 4 tbsp Sugar
Coconut
- 100 g Coconut - about 1 cup - unsweetened fine shredded
- ½ cup Water - Boiling to hydrate coconut
Flan
- 3 Egg
- 1 can Sweetened condensed milk
- 300 ml Milk - use the same can to measure
- 200 ml Coconut milk
Instacart is available in the US only at the moment.
Instructions
Syrup
- In a Small Tube Cake pan melt the sugar over low heat, stirring constantly until it becomes golden brown syrup.
- Be careful, do not let it burn and only stir once it has started to turn light brown and syrupy.Caramelized sugar is EXTREMELY hot, so be careful when working with it! Sugar burns are totally the worst!
- Let it cool.
Coconut
- Place the shredded coconut in a large bowl and pour the boiling water on top. Mix well and let stand for 5 minutes.
- *You can use less if you don't like with too much coconut.
Flan
- Beat everything (but the coconut flakein a Blender for about 2 minutes until completely smooth.
- Add hydrated coconut and mix until well combined.
- Pour the mixture into the caramelized pan (after the syrup is hard) and cover with aluminum foil.
- Add 2 glasses of hot water in a pan under the flan pan (water-bath*).
Pressure cooker (it is time saver)
- In an electric pressure cooker, set it in high for 10 minutes.
Oven
- If making in the oven: Preheat an oven to 350-425 degrees F (180-220 degrees C).
- Prepare a water bath* by placing the Tube Cake pan into a larger Round Cake Pan.
- Bake in the preheated oven until a knife inserted at least 1-2 inch from the edge comes out clean, 45 to 90 minutes.
To serve
- Refrigerate overnight or at least 2 hours in a cold fridge before serving.
- To serve, carefully run a knife around the edges, I usually put it quickly in a low heat to melt the syrup a little).
- Place a Glass serving platter on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.
- You will see all that glorious liquid caramel running all over your custard after you flip it. So good! Save this and drizzle it over your flan.
Notes
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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