Portuguese Flan Recipes

PORTUGUESE FLAN RECIPE

Steps:

• Preheat your oven to 350F (175C).
• Put sugar into saucepan and cook on medium heat until sugar caramelizes, the color should be dark amber
• Pour caramelized sugar into 8 inch greased round baking mold, make sure caramelized sugar is evenly spread throughout the bottom of the baking pan.
• Place aside
• Beat eggs using a whisk or hand help mixer.
• Add in the condensed milk, vanilla and evaporated milk and continue to mix until mixture is well combined.
• Pour mixture into baking pan and cover with aluminium paper.
• Place into oven and bake for 50-60 minutes or until the flan is set.
• Invert on dish, cool and serve.

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:

• Preheat the oven to 325 degrees. To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan (use a wet pastry brush). Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. Pour the caramel into a 9 inch round cake pan and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. Set aside.
• In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and 2 cups of the half and half, without whisking in any air. Bring the remaining half and half and the port to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated. Pour through a strainer into the prepared cake pan. Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the cake pan. Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days.
• To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter. Garnish the top of the flan with violets or other edible flowers.

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.