Flan Brazilian Style Recipes

BRAZILIAN FLAN RECIPE

Steps:

• Preheat your oven to 350F.

BRAZILIAN STYLE FLAN (PUDIM DE LEITE CONDENSADO)

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.

EASY BRAZILIAN FLAN WITH CONDENSED MILK

Steps:

• Preheat your oven to 350F or 180C. The flan is baked in the water bath. We need two baking pans. One pan is to hold the flan mixture, and another one should be big enough to hold the flan baking pan. Have both the pans ready. For the flan baking pan, you will need a 9 * 2 inch round pan or 8 * 8 * 2-inch square pan or 10 inch Angle Food Pan to make the flan for the mentioned quantity. For the large pan, I chose a roasting pan.
• Prepare caramel - Heat sugar in a dry thick bottomed pan over medium heat until sugar dissolves. Swirl the pan often to avoid sugar clumps and get the sugar caramelized equally on all portions.
• Once it turns golden brown, add the hot water and let it cook. It will bubble up and be very careful. Stir until it thickens a bit and it's completely dissolved. Switch it off then. Pour the caramel into the baking pan. Leave it for some time so that the caramel is crystallized.
• Add the condensed milk, milk, eggs and vanilla extract to a large blender jar. Blend for a few minutes until smooth. If you can't fit all the ingredients in the blender, divide them equally into two batches. Pour the flan mixture into the baking pan and cover with foil.
• Fill the large baking pan halfway through with water and place the pan with flan mixture inside it. Bring it to the oven and bake it in bain marie for 1 hour and 30 minutes or until the top is golden brown. Wiggle the pan a bit to see if it's still liquidy. If it's liquidy, leave it for an extra 15 minutes. You can also insert a cake tester to check. It should come out clean or almost clean.
• Let the flan cool and transfer it to the fridge to cool overnight. To remove the flan from the mold, just run a straight spatula or knife along the sides and then carefully flip it on a plate. Enjoy :)

BRAZILIAN FLAN

Steps:

• Preheat your oven to 375 degrees.
• In a sauce pan, melt the sugar over medium high heat. After about 10 minutes, once it's golden brown, add the water and let it cook, stirring lightly, until it thickens a bit.
• Pour the caramel into a 10 inch Angel Food Pan and swirl it to cover the bottom and sides. Let it sit for a few minutes so it hardens. It is important that the caramel firms before you add the flan mixture so they don't mix together.
• Add the sweet condensed milk, milk, eggs and vanilla extract to a large blender jar. Blend for a few minutes until smooth. (If you can't fit all the ingredients, divide them equally into 2 batches!)
• Pour the flan mixture into the angel food pan and cover with foil.
• Fill a large baking pan (a lasagna dish works great!) halfway through with water and place the angel food pan in it.
• Bring it to the oven and bake it in bain marie for 1 hour and 30 minutes or until the top is golden brown. I like to wiggle the pan a bit to see if it's still liquidy. Sometimes I have to leave it for an extra 15 minutes. You can also insert a cake tester to check. It should come out clean or almost clean.
• Let the flan cool and transfer it to the fridge to cool overnight.
• To remove the flan from the mold, just run a knife along the sides and then carefully flip it on a serving plate.

PUDIM DE LARANJA (BRAZILIAN STYLE ORANGE FLAN)

Steps:

• 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.

COCONUT FLAN RECIPE

Steps:

• Preheat oven to 350° F (180° C).
• In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
• In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
• Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
• Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
• To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
• Top with coconut flakes for garnish. Chill until serving time!

FLAN- BRAZILIAN STYLE

Steps:

• Preheat oven to 350°F. In a small pan, combine sugar and water, and boil rapidly until a light golden color. Pour sugar into the pan of your choice, my husband likes when I use a bunt-pan but the curves make it a little trickier. Any basic pie pan will due. Coat the bottom and sides. Let cool. *TIP: The easiest way to ruin your flan is by burning your sugar. Take your time and use a lower heat so the sugar wont come out too hard. In a bowl, mix condensed milk, eggs & milk together. Add the Vanilla now if you would like (my husband doesn't like it but I do- the flavor changes just a tiny bit) Mix batter well & pour mixture into the caramelized sugar-coated pie dish. *TIP: If your in a hurry just throw all the ingredients into a blender and beat until well mixed. Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. The flan shouldn't float. Bake flan in water bath for 90 minutes, until set in center. Let cool, then cover and chill overnight. *TIP: The flan can be made a couple days ahead. Also when I make this last minute I stick it in an ice-water bath right out of the oven & place the cut portions on separate plates and stick them in the fridge until cool. To serve: Run a knife (or even better a rubber spatula) around the edges to loosen. Place a serving plate that's a little bigger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into sliced portions to serve.