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Condensed Milk Flan ❦ Pudim de Leite Condensado

Ahhhh flan. Who doesn't enjoy this silky, rich and indulgent slice of heaven. My husband will do anything...and I mean anything, if I make him one. Years ago when my parents were my neighbours, I would need to make two at a time. One for us and one for them. Carlos and my mother actually fought over who would eat the last piece one time. It is that good, best of all it is sooo easy. I do recommend you make it 8 hours minimum or 24 maximum, before you plan to serve it. It really needs a good 6 hours in the refrigerator, before serving. Some people ask me how I get my flan so smooth. Essentially, cooking the flan at a very high temperature will make it curdle, resulting in a very unsightly apperance. Over beating or mixing also incorporates air, making little bubbles, which can also result in a not so smooth flan. Some little bubbles might still appear, as in my piece below. Again, it will not alter the texture or taste. I also cook my caramel to a darker colour than most. I just love the contrasting bitterness here. Please do not be afraid of the caramel. Go slow...I promise it is easier than it seems.

After mixing all ingredients, the flan is baked in a water bath, called a bain marie, to gently cook the custard more slowly as to prevent curdling. I promise you will never use another flan recipe... ever.

Enjoy xoxoxo

The way to his heart ❤️

Condensed Milk Flan ❦ Pudim de Leite Condensado