Ah! “Flan de baunilha da vovó” — sounds like a classic, comforting homemade vanilla flan, full of nostalgia and creamy goodness. Here’s a detailed look and recipe-style guide:
Flan de Baunilha da Vovó (Grandma’s Vanilla Flan)
Description
- Texture: Smooth, creamy custard with a silky, melt-in-your-mouth consistency.
- Flavor: Rich vanilla aroma with a subtle caramel sweetness on top.
- Serving: Traditionally chilled and inverted onto a plate, letting the caramel sauce drizzle over the custard.
Ingredients
- Caramel:
- 1 cup sugar
- ¼ cup water
- Custard:
- 4 large eggs
- 1 can (395 g) sweetened condensed milk
- 1 can (approx. 360 ml) whole milk (use the condensed milk can to measure)
- 1–2 tsp pure vanilla extract
Preparation Steps
- Make the caramel:
- In a small saucepan, combine sugar and water over medium heat.
- Stir until sugar dissolves, then let it boil without stirring until it turns a golden amber color.
- Pour immediately into a flan mold or small individual ramekins, swirling to coat the bottom evenly.
- Prepare the custard:
- In a bowl, whisk eggs lightly.
- Add sweetened condensed milk, whole milk, and vanilla extract. Mix until smooth and well combined.
- Strain the mixture through a fine sieve to ensure extra smoothness.
- Combine & bake:
- Pour the custard over the set caramel in the mold.
- Place the mold in a water bath (bain-marie) in the oven at 180°C (350°F) for 50–60 minutes, or until a knife inserted comes out clean.
- Cool & serve:
- Let flan cool to room temperature, then refrigerate for at least 4 hours (or overnight) to set fully.
- To serve, run a knife around the edges, invert onto a plate, and let the caramel sauce drip over the flan.
Tips for Grandma’s Perfect Flan
- Straining the custard ensures no bubbles or lumps, giving a silky texture.
- Water bath prevents cracking and ensures even cooking.
- Vanilla quality matters: Pure vanilla extract gives that authentic “da vovó” flavor.
- Optional: Add a hint of lemon or orange zest to the caramel for a subtle aromatic twist.
If you want, I can make a step-by-step “Flan de Baunilha da Vovó” visual guide showing the caramel pouring, custard layering, and the perfect inversion—perfect for replicating that grandma-level flan at home.
Do you want me to do that?
