Crème caramel (French), flan, caramel pudding or Brazilian Condensed Milk Flan (Aka Pudim De Leite Condensado) is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top.
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.
- 4 tbsp Sugar
- 3 Egg
- 1 can Sweetened condensed milk
- 1.5 can Milk - (use the same can to measure)
- 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.
- Beat everything in a Blender for about 2 minutes until completely smooth.
- 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 a electric pressure cooker, set it in high for 10 minutes.
- 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.
- 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.
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