Portuguese Flan Recipes

FLAN

Steps:

• Preheat the oven to 180ºC (350ºF). Pour 200 grams (about 1 cup) sugar in a pudding mold (18 x 10 centimeters (7 x 4 inches)). Place the pudding mold on the stove over low heat until caramelize the sugar (go turning the pudding mold until stays completely caramelized).
• In an electric mixer, beat on medium speed the eggs, sugar and the lemon zest until obtain a homogeneous mixture. Pour the milk and mix about 2 to 3 minutes until it's nicely incorporated.
• Pour the mixture into the pudding mold and bake for about 30 minutes until golden (the time depends on the oven).
• Remove the flan from oven and let cool completely. Unmold onto a plate and serve.

PORTUGUESE FLAN

Steps:

• With the rack in the middle position, preheat the oven to 150°C (300°F).
• Caramel: In a saucepan, heat the sugar and water until it turns golden brown. Meanwhile, warm a Bundt pan of approximately 24-cm (3 ½-inch). Using a silicone brush, paint the interior with the caramel.
• Custard: In a saucepan, heat 125 ml (1/2 cup) of sugar and the water until it turns golden brown. Remove from the heat and slowly add the cream. Reheat to ensure that the sugar is fully dissolved. Add the milk.
• In a bowl, whisk by hand the eggs with 1/4 cup of sugar. Whisk in the hot egg mixture. Strain through a fine-mesh sieve. Pour the egg mixture into the Bundt pan.
• Line a roasting pan with a dishtowel or other cloth. Place the Bundt pan in the roasting pan and add enough boiling water to reach halfway up the sides of the Bundt pan. Bake until just set, 1 hour 15 minutes.
• Remove the Bundt pan from the oven. Let cool, then refrigerate overnight. Before serving, run the tip of a knife around the inside of the pan to facilitate unmoulding. Unmould onto a serving plate.
• Serve chilled.

PORTUGUESE FLAN RECIPE

Steps:

• In the flan mold put enough sugar to cover the bottom (more or less 1/2 cup). No water is needed! Place the mold directly on the stove over low-heat swirling pan occasionally (no stirring) until sugar melts and turns deep amber. Out of the stove, swirl the caramel until it coats bottom and sides of pan. Set aside (the caramel will harden and crack a little, as it gets cold, no worries). In a large bowl, whisk the egg yolks with sugar until creamy. Mix in the whole egg, the milk, the lemon zest and one tablespoon of corn starch. Add the Porto wine (optional). Pour the mixture in the flan mold and cover with the locking top. Put the flan mold inside a big pan with water until halfway up side of the flan mold. Cover the pan, bring the water to a boil in the stove over high-heat. Reduce to low-heat and let it cook for 45 minutes. Remove flan mold from the pan and let it cool completely (best if chilled until cold) before turning over carefully onto plate. Allow the caramel to run over flan and serve. Recipe & Photo Credit: Teresa R H *