Brazilian Stylemilk Pudding Food

BRAZILIAN FLAN RECIPE

Steps:

• Preheat your oven to 350F.

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.

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.

PUDIM DE LEITE CONDENSADO

Steps:

• Preheat oven to 350F/175C.
• In a non-stick saucepan, melt the sugar over low heat. After about 10 minutes, the sugar should turn into a golden caramel.
• Immediately pour the caramel into a round mold, or in several small ramekins by tilting the dish or the ramekins so that the caramel uniformly covers all sides. Let cool.
• Separate the eggs. Put the egg yolks in a blender and mix at medium speed for 5 minutes.
• Add sweetened condensed milk, milk, and egg whites. Blend again until the mixture is homogeneous.
• Pour the mixture into the mold or the ramekins and cover with parchment paper.
• Place mold or ramekins in a water bath of boiling water and bake. Constantly check the level of the water bath and add boiling water during baking if necessary.
• Bake for 45 to 50 minutes, until a skewer inserted an inch from the edges of the pudim comes out clean.
• Let cool completely before unmolding. Then, refrigerate for 4 hours before serving.

CANJICA (BRAZILIAN HOMINY PUDDING)

Steps:

• Combine hominy and water in a large saucepan and soak 8 hours to overnight.
• The next day, bring soaked hominy and liquid to a boil over high heat. Reduce heat and simmer until hominy is soft, about 1 hour. Add coconut milk, condensed milk, regular milk, 2 tablespoons sugar, cinnamon sticks, 1/2 teaspoon ground cinnamon, and cloves. Cook over low heat until mixture has thickened, about 15 minutes.
• Taste and sweeten with more sugar if needed. Stir in coconut. Ladle into serving bowls and sprinkle with cinnamon.