Portuguese Pudim Flan

Step 1

Preheat the oven to 350°F and wait until the indicator light signals it is fully heated, about 10 minutes.

Step 2

Pour 1 cup granulated sugar and 3 tablespoons water into a small saucepan and stir together until the sugar is moistened.

Step 3

Place the saucepan over medium-high heat and let it cook without stirring until the edges turn deep amber, about 8 minutes. Swirl the pan occasionally to ensure even cooking.

Step 4

Pour the hot caramel immediately into a round 8-inch baking dish, tilting it to coat the bottom and sides evenly. Work quickly—the caramel sets as it cools.

Step 5

Crack the 5 eggs into a blender, then add the sweetened condensed milk, evaporated milk, and 1 teaspoon vanilla extract.

Step 6

Blend on medium speed for 1 minute until the mixture is completely smooth and uniform, with no streaks of egg white visible.

Step 7

Pour the blended custard through a fine-mesh strainer into the caramel-lined dish, pressing gently with a spoon to remove any foam. This creates a silky texture.

Step 8

Place the flan dish in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the flan dish. This water bath ensures even, gentle cooking.

Step 9

Bake in the preheated 350°F oven for 50 to 60 minutes until the flan is set but still jiggles slightly in the very center when you gently shake the dish—like soft gelatin.

Step 10

Remove the flan from the oven and the water bath, then let it cool to room temperature on a wire rack, about 1 hour.

Step 11

Cover the cooled flan with plastic wrap and refrigerate for at least 4 hours, or overnight, until completely chilled.

Step 12

To unmold, run a thin knife around the edge of the dish to loosen the flan, then invert it onto a serving plate. The caramel will flow over the custard like a sauce.