🇧🇷 Chef Léo Oliveira
@
Recipe for creamy powdered milk (Nido) flan, made in a blender and baked in a water bath, with professional caramel sauce.
Recipe Video
Ingredients
- 5units de Fresh eggs
- 200g de Heavy cream
- 150g de Powdered milk (Nido type)
- 790g de Sweetened condensed milk
- 20g de Cornstarch
- 300g de Granulated sugar
- 180ml de Water
Instructions
For the caramel sauce, place 300g of sugar and 80ml of water in a saucepan, carefully wetting the sugar, and set over medium heat.
Dica: Do not stir the mixture with a spoon once it's on the heat; just watch the color.
When the caramel reaches the desired color (light brown or darker), slowly add the remaining 100ml of water by pouring it down the side of the pan.
Dica: Adding the water gradually and carefully is essential for a professional sauce. The caramel will harden again.
Allow the sauce to simmer over low heat for about 2 minutes to dissolve the hardened caramel, then set aside.
Dica: It is not necessary to reach a specific consistency at this stage; just let it simmer lightly.
Pour the caramel sauce into the square baking dish you plan to use for the flan and place it in the freezer for at least 5 minutes to allow the sauce to set.
Dica: This ensures the sauce won't mix with the flan batter when added later.
In the blender, add the eggs, heavy cream, powdered milk, sweetened condensed milk, and cornstarch.
Dica: Use a large-capacity blender, as the ingredients are voluminous.
Blend the mixture in the blender for approximately 2 minutes until a smooth cream is obtained.
Remove the baking dish from the freezer and carefully pour the flan batter over the set caramel layer.
Dica: The firm caramel will prevent the batter from mixing, keeping the layers separate.
Cover the dish with aluminum foil and place it inside a larger roasting pan for baking in a water bath (bain-marie).
Dica: It is best to assemble the water bath inside the oven by adding hot water to the outer pan, if possible, to minimize burn risks.
Bake in a preheated oven for a period ranging between 40 minutes and 1 hour, or until a toothpick inserted in the center comes out clean.
Dica: Baking time varies depending on oven power.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy6179 kcal309%
- Carbohydrates1159 g386%
- Protein150 g200%
- Total Fat112 g204%
- Dietary Fiber12 g46%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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