Brigadeirão (Brazilian Chocolate Flan) Recipe
Brigadeirão is a luscious Brazilian chocolate flan that blends creamy condensed milk, rich semi-sweet chocolate, and heavy cream into a smooth, decadent dessert. Baked in a water bath to achieve its silky, custard-like texture, it is topped generously with chocolate sprinkles for a delightful finish. This recipe offers a perfect balance of rich chocolate flavor and creamy sweetness, making it an irresistible treat for chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 7 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Ingredients
For the Flan:
- 2 tablespoons unsalted butter
- 3 tablespoons sugar
- 200 grams semi-sweet chocolate bar (50-56% cacao)
- 470 milliliters heavy cream (36-40% fat)
- 740 grams sweetened condensed milk
- 4 medium to large eggs
For the Topping:
- About 2 cups good quality chocolate sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F) for fan-assisted convection ovens or 200°C (400°F) for conventional ones. Butter a bundt pan evenly using a paper towel, then sprinkle sugar over it, shaking to coat all sides. Place this prepared bundt pan into a large roasting pan and set aside.
- Melt the Chocolate: Chop the semi-sweet chocolate into small pieces and place them in a medium microwave-safe bowl. Add about 2 tablespoons of heavy cream and microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Blend Ingredients: Pour the melted chocolate, remaining heavy cream, and sweetened condensed milk into a blender. Blend until completely smooth, scraping the sides as necessary to fully incorporate all ingredients.
- Add Eggs: Add the 4 eggs to the blender at once and pulse in short bursts (about three 10-second pulses) just until the eggs are fully incorporated, ensuring not to over-blend.
- Prepare for Baking: Pour the custard mixture into the prepared bundt pan. If using a convection oven, fill the larger roasting pan with hot tap water halfway up the sides of the bundt pan. For conventional ovens, use boiling water to fill the pan similarly. Cover the bundt pan with foil, poke 4 holes to allow steam to escape, and place in the oven.
- Bake the Flan: Bake at the preheated temperature for 15 minutes. Then reduce the oven to 150°C (300°F) for convection or 175°C (325°F) for conventional and continue baking for another 1 hour and 15 minutes. The flan should still jiggle slightly in the center when done; it will firm up as it cools.
- Rest in Water Bath: Let the flan rest in the hot water bath on the countertop for 1 hour. The residual heat will gently continue cooking and setting the flan.
- Chill: After resting, carefully loosen the flan from the pan edges using a paring knife. Cover the flan with plastic wrap and refrigerate in the bundt pan for at least 6 hours, preferably overnight, to fully set and develop flavors.
- Unmold the Flan: To unmold easily, place the bundt pan in a hot water bath for about 30 seconds to slightly melt the hardened fat around the edges. Gently shake or wiggle the pan to loosen the flan. Place a serving plate over the pan and confidently flip it to release the flan.
- Serve: Wipe off any excess syrup with a paper towel if desired. Generously top with chocolate sprinkles, slice, and enjoy your classic Brigadeirão!
Notes
- Use a good quality semi-sweet chocolate bar with 50-56% cacao content for the best flavor balance.
- Make sure not to over-blend when adding the eggs to prevent excess air incorporation, which can affect the texture.
- Resting and chilling times are crucial for achieving the perfect creamy flan texture.
- Make sure to bake using a water bath (bain-marie) to prevent cracking and ensure even cooking.
- For ease of unmolding, warming the pan edges slightly helps release the dessert without damage.
