Madeiran Flan (Pudim Flan)

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Madeiran Flan (Pudim Flan)

This custard gets its velvety texture by being baked in a bain-marie–a shallow hot-water bath–for slow and even heating.

Total Time: 20
Yield: 8 servings


  • 1/3 cup plus 1 cup sugar
  • 6 eggs
  • 1/8 teaspoon salt
  • 2 cups milk
  • Zest of 1 lemon, grated fine


Melt 1/3 cup sugar in a heavy saucepan over medium-low heat until it turns golden brown. Carefully pour the caramel into a 1-1/2-quart casserole dish or divide it among eight individual ramekins (or custard cups) and set aside.

Bring a kettle of water to a boil and preheat oven to 350°. Meanwhile, in a mixing bowl, beat eggs and sugar with an electric mixer until pale yellow. Stir in salt, milk, and lemon zest; mix well. Pour the mixture into casserole dish or divide among ramekins. Next, pour boiling water into a 2-quart (or larger) baking dish. Set casserole dish or ramekins into this larger pan and place in the oven. Bake 50 to 55 minutes at 350°, until centers no longer jiggle when tapped. Let cool. To serve, invert pan on a plate and let the carmelized sugar sauce ooze over the flan.


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