Street Fair Flan (Pudim)

For the caramel sauce, combine 450g of granulated sugar with the first portion of water (120ml) in a saucepan. Stir lightly just enough to dampen the sugar.

Place the mixture over heat. Let it melt and reach the desired caramel color, similar to the color of a dark soda.

When the caramel reaches the ideal color, add the second portion of water (150ml) very carefully, pouring it into the same spot.

Return the heat to low/medium and let it simmer for about 3 minutes after the water has incorporated, until the sauce is uniform.

Pour all the prepared caramel sauce into the flan mold (8-inch diameter) and set aside to harden, placing it in the freezer if you wish to speed up the process.

In a blender, combine the sweetened condensed milk (800g), heavy cream (200g), the five eggs, milk (300ml), milk powder (100g), and cornstarch (20g). Blend until a smooth mixture is achieved.

Pour the flan mixture into the caramelized mold, using a spoon to gently direct the liquid and prevent holes from forming on the surface.

Cover the flan mold tightly with aluminum foil, sealing the edges well.

Place the flan mold inside a larger baking pan and bake in a preheated oven at 400°F (200°C). Add hot water to the larger pan to cook in a water bath (bain-marie).

Bake the flan until it is firm. After removing it from the oven, let it cool, and before unmolding, briefly heat the bottom of the mold (over a stovetop burner) to release the caramel.

Unmold the flan by quickly flipping the mold onto the serving plate or platter, ensuring the sauce flows out evenly.

Cut the flan into generous slices (suggested: first in 4, then cut each piece in half) to portion the ideal size for street fair sales.