BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)
I learned to make this when we lived in Brazil. It has a wonderful, creamy texture without being too heavy. Melted syrup will run down sides, forming a caramel sauce. Serve cool with a dollop of whipped cream on the side. Top it with toasted coconut and serve with a garnish of tropical fruits such as mango or pineapple. Uma delicia!
Provided by PattyZumba
Categories World Cuisine Recipes Latin American South American Brazilian
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a round baking dish, swirling so that the syrup coats all sides of the dish. Set aside to cool.
- Place the egg yolks into a blender and blend on medium for 5 minutes, then add condensed milk, 3/4 cup plus 2 tablespoons milk, and egg whites. Continue to blend until all ingredients are combined. Pour egg mixture into the baking dish and cover with aluminum foil. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. The center of the flan will still be soft. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 53.1 g, Cholesterol 111.8 mg, Fat 7.3 g, Protein 7.9 g, SaturatedFat 3.8 g, Sodium 108.2 mg, Sugar 53.1 g
BRAZILIAN FLAN
This flan makes an impressive desert ! It is delicious, inexpensive and easy to make. You can leave out the coconut and parmesan if you desire and add some grated lemon peel ( about 1 tsp.)
Provided by Chef Glaucia
Categories Dessert
Time 1h30m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat tube pan with caramelized sugar.
- Allow to harden.
- Blend all the other ingredients together and pour in mold.
- Place mold in pan with 2" hot water in preheated oven.
- Bake at 350°F for about 1 hour or 1 hour and 15 min until deep golden brown.
- Let cool, refrigerate overnight, then invert and unmold.
Nutrition Facts : Calories 234.8, Fat 6.9, SaturatedFat 4.1, Cholesterol 71.7, Sodium 116.4, Carbohydrate 37.7, Fiber 0.1, Sugar 35.6, Protein 6.4
BRAZILIAN FLAN (PUDIM DE LEITE)
A brazilian lady friend called 'Maria do Carmo' would bring this to all my brazilian parties. She finally gave me the recipe. This flan is inexpensive and easy to do.
Provided by celiavolpe
Categories Dessert
Time 1h15m
Yield 1 flan, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan.
- For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot.
- Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.
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- Meanwhile, in a blender, blend the condensed milk with the milk and eggs, for approximately one minute. Reserve.
- Follow the instructions below to make the syrup. After the tube pan is already caramelized, hold a sieve over it and slowly pour the custard inside. Discard any foam left in the sieve.
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