Brazilian Flan Pudim De Leite Condensado Food

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.

BRAZILIAN FLAN RECIPE

Steps:

• Preheat your oven to 350F.

EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO)

Steps:

• Preheat the oven to 140C and boil a full kettle.
• Put everything in the blender APART from the cup of sugar.
• Blend until completely smooth and let it settle.
• Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
• Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
• With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
• Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
• Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
• Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
• To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.

BRAZILIAN FLAN (PUDIM DE LEITE CONDENSADO)

Steps:

• 1. Tip: You will need a blender, a pan to make the caramelized sugar sauce, Bain-marie (hot water bath), and a flan form. I have used an Bundt cake pan, but that doesn't work as well. You can use a round cake pan as well, it just won't have a hole in the center, which is nice to have to hold the sauce. Although it is not absolutely required, I use aluminum foil to cover the pan.
• 2. 1. For the sauce, you cook the sugar (stirring constantly) in a pan over medium heat until it is melted down and is a nice golden brown. This can be tricky because you need to take care not to burn the sugar.
• 3. 2. When you get the sugar melted down completely, then you will stir in the water. Adjust the heat to low, and keep stirring until the sauce is smooth.
• 4. 3. Then pour the sauce into the bottom of the flan form/pan. Swirl it around to get an even coverage over the entire bottom of the pan. The sauce should harden up a bit. You may have to move quickly to get the pan covered before it hardens.
• 5. 4. For the flan portion, just put the eggs, milks, and vanilla into the blender and blend it for about 1 minute. You will pour the mixture into the flan form/pan (over the caramelized sugar) later.
• 6. 5. Once the sauce is fairly hardened (not runny), then pour the flan mixture into the form over the sauce.
• 7. 6. Cover the top of the pan with aluminum foil. Place the pan in another pan filled with enough hot water for it to just barely float (hot water bath).
• 8. 7. Place pans in the oven preheated to 350 degrees and cook for 40 to 45 min. When done, a toothpick when inserted into the flan will come out clean.
• 9. 8. You will need to place the cooked flan in the refrigerator for a few hours to cool down.
• 10. 9. Gently, run a knife along the edges of the flan and pan.
• 11. 10. Then take a plate, wide enough to comfortably accommodate the flan, place it onto the pan and then flip the pan and plate. The flan should settle/drop onto the plate.
• 12. 11. Once you have the flan on the plate, then scrape the sauce left in the pan into the center of the flan. At this point it is ready to enjoy.

BRAZILIAN FLAN (PUDIM DE LEITE)

Steps:

• To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan.
• For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot.
• Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.