Flan Brazilian Style (Pudim de Leite)

@gugabape (164)
March 3, 2007 3:42pm CST
Ingredients: 1 can (14 oz) sweetened condensed milk 3 eggs 2 cups of milk 1 cup of sugar How to Prepare: Preheat oven to 325ºF. Heat one cup of granulated sugar in small saucepan over medium-low heat. Stir constantly until sugar dissolves and become caramel colored. Quickly pour onto bottom of a deep-dish 9-inch pie plate. Swirl around bottom and sides to coat. Mix in a blender: sweetened condenseded milk, eggs, and milk. Pour into prepared pie plate. Place pie plate in a large roasting pan. Fill roast pan with tap water to about 1 inch deep. (pie plate should not float). Bake for 90 minutes in moderate oven or until knife inserted near center comes out clean. Remove flan from water. Cool to room temperature and refrigerate at least 4 hours. Serve: Run a table knife around edge of pie plate. Invert serving plate over pie plate. Turn over and shake gently to release flan. Caramelized sugar forms the amber sauce. Serve refrigerated. Hint: Fran will release easily from pan if stay refrigerated overnight. Prepare your dessert the day before.
2 responses
• United States
4 Mar 07
I have enjoyed flan many times outside the house. I have never made it, or found a good receipe. Thank you for sharing this with me. Now I can give it a try.
1 person likes this
@rebelann (62526)
• El Paso, Texas
15 Oct
It sounds almost complicated.
@asfi123 (951)
• India
4 Mar 07
thanks for the lovely recipe here is another recipe for you Pudim De Laranja (Brazilian Style Orange Flan) ! 1 (14 fluid ounce) can sweetened condensed milk 14 fluid ounces freshly squeezed orange juice 3 eggs 1 teaspoon orange zest 1 cup sugar (for the caramel) Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours). Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve. hope you liked it