Brazilian Flan (Pudim) - Tasty Recollections

In a medium-sized pan, melt sugar over low heat until it turns a light amber color.
1 + 1/2 cup white sugar, 1/2 cup boiling water
Carefully and slowly add water to the caramel., one tablespoon at a time. It will bubble and some parts may harden, but this is normal. Continue stirring until smooth.
Pour the caramel into a bundt pan, swirling to coat the bottom and sides. Let it cool while you make the custard.

In a bowl, whisk together eggs, milk, vanilla extract and condensed milk until smooth.
2 cans condensed milk, 600 ml whole milk, 4 eggs, 2 yolk, 1/4 teaspoon vanilla extract

Preheat the oven to 320°F (160°C).
Pour the custard through a sieve into the caramel-coated bundt pan.
Cover with foil. Place the bundt pan in a roasting pan and place the roasting pan in the oven. Pour hot water into the roasting pan, reaching halfway up the sides of the bundt pan.

Bake for at least 1 hour and 30 minutes . Do not increase the heat to avoid bubbles.
Your flan is ready when it jiggles without ripples, the top is not wet, and a toothpick inserted comes out clean.

Let it cool for 30 minutes to 1 hour. Run a knife around the edges before refrigerating.
Chill in the fridge for at least 6 hours, preferably overnight.

Place the bundt pan over hot water or an open flame for about 30 seconds to 1 minute to melt the caramel.
Run a knife around the edges again.
Wiggle the pan to ensure the pudim is loose. Place a large, rimmed plate over the bundt pan and carefully flip it over. Serve and enjoy!

Baking time can vary depending on your oven. In my oven it takes somewhere between 3 hours and 2 hours and 20 minutes.
If your caramel ends up a little lumpy do not worry. Little lumps of sugar will usually melt in the oven as the flan bakes. It is more important that you do not burn your caramel trying to melt all the lumps. Next time use low to medium heat to melt the sugar and resist stirring too much. Swirl the pan gently instead.
🚨 Safety tip: Place the pan with your flan in the oven first, then pour the hot water into the roasting pan.
Walking around with a tray full of boiling water is just an accident waiting to happen.