Easy Powdered Milk Flan (Pudim de Leite em Pó) Recipe

Discover how to make an irresistible, creamy, and super easy Powdered Milk Flan. A perfect dessert for any occasion that pleases everyone!

Summary

• Ingredients
• How to Prepare
• Tips and Variations
• CHEF’S Tips

Ingredients

Flan

• 1 can condensed milk
• 1 cup (240ml) powdered milk
• 1 can milk (use the condensed milk can as a measure)
• 3 whole eggs

Caramel Sauce

• 1 cup (200g) sugar
• ½ cup (120ml) water

How to Prepare

1. Prepare the caramel sauce: In a saucepan, add the sugar and heat over medium heat. Let the sugar melt until it becomes a golden caramel.
2. Carefully add the water and stir until the sugar lumps dissolve.
3. Pour the caramel into a flan mold (18cm diameter) and set aside.
4. Prepare the flan: In a blender, add the condensed milk, powdered milk, milk, and eggs.
5. Blend for about 3 minutes, until you get a homogeneous mixture.
6. Pour the mixture into the caramelized mold.
7. Cover the mold with aluminum foil.
8. Bake in a water bath in a preheated oven at 180°C (350°F) for approximately 1 hour.
9. Remove from the oven and let it cool completely.
10. Refrigerate for at least 2 hours.
11. Unmold the Powdered Milk Flan and serve chilled.

Tips and Variations

• For a more intense Powdered Milk Flan, use whole milk powder.
• Add a teaspoon of vanilla extract to the batter for a special aroma.
• Try sprinkling a little powdered milk over the flan after unmolding.
• To vary the caramel sauce, add lemon or orange zest to the caramel.

CHEF’S Tips

The secret to a perfect Powdered Milk Flan lies in the quality of the ingredients and the oven time. Use good quality powdered milk to ensure a smoother texture and richer flavor. The water bath is crucial for the flan to bake evenly, preventing it from drying out or developing holes. Make sure the water in the water bath reaches about two-thirds of the height of the flan mold.

Another important tip is not to open the oven during cooking, as the sudden temperature change can affect the flan’s texture. If the flan starts to brown too much on top, you can cover it with aluminum foil during the last 15 minutes of baking. After the oven time, let the flan cool completely before refrigerating; this prevents it from sweating and losing its consistency. Unmold the Powdered Milk Flan only when it’s well chilled, running a knife around the edges to loosen it. Serve and enjoy this creamy delight!