Easy Creme Caramel Pudim De Leite Condensado Food

EASY CREME CARAMEL

Steps:

• Preheat your oven to 325°F.
• In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
• Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
• Make sure you evenly coat the bottom.
• Let caramel harden.
• In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
• Pour custard into the pan with hardened caramel.
• Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
• Bake for 50 min (or until set around the edges but slightly soft in center).
• Remove pan of custard from baking dish and let cool to room temperature.
• Refrigerate until chilled (at least 4 hours).
• Remove from pan by running a thin knife around the custard and flipping it onto a plate.
• Cut into slices and serve.

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)

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.