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Porto Pudim Flan
From Dorothy McNett's recipes at www.dorothymcnett.com. A Portuguese baked caramel custard. Make this several hours in advance, or even overnight and refrigerate. Unmold and serve with port and chocolate, etc.
1 1/2 cups heavy whipping cream (organic is the best to use)
Preheat oven to 350 degrees. In a heavy bottomed saucepan, combine the cream and milk. Heat over high heat just until small bubbles appear around the edge of the pan but do not let it boil. Set aside. In another saucepan or a heavy bottomed skillet, heat the sugar over moderate heat, stirring constantly, until it melts and turns a golden brown. Turn off the heat. Pour the hot milk mixture in a thin stream into the caramelized sugar, constantly stirring, until the caramel has totally dissolved. Set aside while you whisk the egg yolks in a bowl to blend thoroughly but not to make them frothy. Just get the egg membrane totally smoothed out. Whisk in the port, and then the dissolved caramel mixture. Pour into 8 to 10 ramekins or custard cups, pouring through a sieve if desired, to remove any of the egg membrane for a really smooth and velvety texture. (Sometimes I do that, and sometimes I don't) Set the molds into a large roasting pan so that they are not touching one another. Pour in enough hot water to come about halfway up the side of the molds. Bake 40-45 minutes, until the custards are set up completely when touched lighted with your finger. Remove pan from oven and allow to cool to room temperature. Refrigerate several hours or overnight. When ready to serve, run a sharp knife around the inside of each mold. Invert on serving plates. If they do not want to slip out nicely, dip the bottom of the mold in hot water for a few seconds, and wipe the bottom dry with a towel and they should slip out perfectly! In Portugal, these are usually garnished with edible flower blossoms, or fresh figs and chocolate.
Recipe created 2014-09-08.