Pudim flan (Portuguese caramel flan)

Welcome to my blog!

Being of Portuguese descent I thought that I should start out with a common Portuguese recipe. This flan features an ingredient that is well-attributed to the Portuguese, port wine. It is typically served during the holidays and other special occasions. Being that this is my first post Ithought that this was a pretty special occasion.You can serve this flan warm, cold, or room temperature depending on your preference.

Flan (Pudim francés)

for the caramel

1/2 cup of sugar

1 tbsp of water

for the flan

11 egg yolks

1 whole egg

1 1/2 cups sugar

2 cups of milk

1 heaping tbsp of cornstarch

1 shot glass full of port wine

Note: for this recipe you will need a flan pan with a cover such as the one found here. A small covered bundt pan may also work.

Directions

1. Make a caramel by combining the sugar and water in a saucepan over medium heat. Mix until golden in color. Alternatively, you can use a pre-made caramel.

2. Coat your flan pan with the caramel.

3. Beat together the yolks, whole egg, and sugar.

4.Dissolve the cornstarch in the two cups of milk. (This works best if the milk is at room temperature)

5. Add port wine to the milk and cornstarch mixture.

6. Add milk mixture to the eggs and sugar.

7. Pour the combined mixture into the mold and cover the mold.

8. Make a hot water bath in a pan. Put mold into pan. Cook for 1 hour and 30 mins to 2 hours.

9. Remove pan from water bath. Let cool. Remove flan from mold.

Slightly Adapted from Tesouro Das Cozinheiras