Brigadeirão

Aka Brazilian Chocolate Flan, this is a recipe from Olivia Mesquita’s book Authentic Brazilian Home Cooking. It’s always a crowd pleaser and incredibly easy to make using a blender for the batter.

Equipment
Blender
9 1/2 inch flan pan

Ingredients
2 tbsps unsalted butter, plus more for coating the pan
Granulated sugar for dusting
2 14oz cans of sweetened condensed milk
1 cup of heavy cream
6 tbsps cocoa powder
4 large eggs
2 egg yolks
1/4 tsp kosher salt
Chocolate sprinkles for decorating

Servings: 12

Time: 15 minutes active time; 50 - 75 minutes baking time + overnight cooling (or min 4 hours)

Steps

1. Preheat the oven to 325 F. Heat a kettle or pot of water for the water bath. Brush a 9 1/2 inch ring cake pan with butter and dust with granulated sugar. Swirl and tap around until there’s an even coat, then discard the excess sugar.

2. In a blender combine the condensed milk, heavy cream, cocoa powder, butter, eggs, egg yolks, and salt; blend until smooth. Pour this into the prepared pan, and then cover with foil and place in a roasting pan or baking dish that is large enough to accomodate it. Carefully pour the hot water into the roasting pan. The water should reach halfway up the sides of the ring pan. Bake for 50 - 75 minutes, or until the brigadeirao is set but still jiggly in the center. it will continue to set when it cools.

3. Remove from the over and let it cool in the water bath. Then remove the pan from the water bath, wipe dry, cover with plastic wrap and refrigerate for at least 4 hours or overnight.

4. To unmold, gently run a thin sharp knife around the edges of the pan, including the middle ring. Invert onto a serving platter. The flan should come right off but if it doesn’t let it sit inverted for a couple of minutes to see if it will unmold.

5. Decorate with sprinkles covering the top and sides then serve cold!

Serving Suggestion
Enjoy the taste of my childhood however you wish.