Flan Brazilian Style Food

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.

FLAN

Steps:

• Prepare oven and ramekins: Heat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.
• Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
• Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
• Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.
• Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.
• Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
• Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
• Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove. Serve immediately.

BRAZILIAN FLAN

Steps:

• Coat tube pan with caramelized sugar.
• Allow to harden.
• Blend all the other ingredients together and pour in mold.
• Place mold in pan with 2" hot water in preheated oven.
• Bake at 350°F for about 1 hour or 1 hour and 15 min until deep golden brown.
• Let cool, refrigerate overnight, then invert and unmold.

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.

FLAN DE QUESO (CREAM CHEESE FLAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large oven-safe pot with water to 1 inch; bring to a boil.
• Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
• Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
• Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
• Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

BRAZILIAN FLAN RECIPE

Steps:

• Preheat your oven to 350F.

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!

BRAZILIAN COCONUT FLAN WITH PLUM SAUCE (MANJAR BRANCO)

Steps:

• Combine the coconut milk and cornstarch in a large pot, whisking until the cornstarch is dissolved. Then, add the remaining ingredients and bring it to the stove, over medium low heat. Cook, stirring constantly (yeah, sorry!) until thickened and you start to see the bottom of the pan when you stir. That will probably take anywhere from 20 to 30 minutes!
• Run a bundt pan (or mini bundt pans for individual versions) under cold water, so it's wet when you pour the cream. That will help you release the flan later on.
• Transfer the cream to the wet pan and let it cool at room temperature. Then, refrigerate for at least 12 hours.
• Combine all the ingredients in a saucepan. Cook over medium low heat until it reduces and thickens into syrup consistency, about 10 minutes. Remove from heat and let it cool in the fridge.
• When ready to serve, turn the bundt pan into a serving platter to unmold the flan. You shouldn't have any problems if you wet your pan before pouring the cream, but you can run a butter knife along the edges to be safe.
• You can spoon some of the sauce over the flan or serve it white with the sauce on the side!
• 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.

FLAN

Steps:

• To make the caramel:
• Have ready 8 individual 5-ounce ramekins. In a thick sided heavy duty pot, combine the sugar, corn syrup, 1/2 cup of the water, and lemon juice. Cook over high heat until a medium brown caramel forms. Remove from heat and stir in the remaining 1/2 cup of water. Pour about 1 tablespoon of caramel into each ramekin.
• To make the flan:
• Preheat the oven to 325 degrees F.
• Cream together the eggs, egg yolks, and sugar in bowl. In a medium saucepan over medium-high heat, bring the half-and-half and vanilla bean to a scald. Gradually whisk the half-and-half mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture.
• Fill each ramekin almost to the top with the egg mixture. Set the ramekins in a deep baking dish and fill the dish with hot water that reaches halfway up the sides of the ramekins. Bake until the flan is set (jiggly but not firm), about 90 minutes. Let cool and refrigerate.
• To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate. It may be necessary to shake the flan or gently push it back on one side in order to get the flan to break loose from the ramekin. Serve with the liquid caramel that pours out as a sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

FLAN

Steps:

• To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
• Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
• Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.
• In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.
• To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
• When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

BRAZILIAN FLAN [PUDDING]

Steps:

• Put the sugar in a pudding pan and melt it over low heat until it has a caramel color. Mix condensed milk, milk, eggs and yolk in a blender. Pass the blender mixture into the pudding pan through a sieve. Bake in a water bath at the oven at 350 Fº
• for 1 hour and 30 minutes. Let rest in the fridge overnight. To unmold, warm for one minute before turning it over on a plate.

BRAZILIAN FLAN (BRAZILIAN STYLE CARAMEL PUDDING DESSERT)

Steps:

• Preheat oven to 375 °F or 190°C
• In a (small) sauce pan, melt the sugar over medium heat. After 10 minutes or when it's golden brown, add the water rand let it cook, stirring lightly, until it thickens a bit. Voila you've made caramel!
• Pour the caramel (sauce pan) into a 10 inch Angel Food pan and swrl it to cover the bottom and sdies. Let it rest for a few minutes so the caramel hardens. It's important that the caramel firms before you move to the next step.
• To a a large blender jar. Add the sweet condensed milk, whole milk, eggs and vanilla extract. Blend for a few minutes (I typically blend it for 10 minutes) to make a smooth mixture.
• Pour the flan mixture (blender jar) iinto 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 ini it.
• Put the baking pan (with the angel food pan inside) in the prreheated oven and bake it in bain marrie for 1 hour and 30 minutes or until the top is golden brown. You can check this by wiggling the pan a bit to see if it's still liquidy. Sometimes I have to leave it for an extrra 10 minutes in the oven.. You can also insert a wooden skewer in the cake. It should come out clean or almost clean.
• Let the flan cool outside the oven for about 1 hourr. Then transfer it to the fridge to cool overnight.
• The next day; to remove the Brazilian flan from the mold, just run a knife along the sides and then carefully flip it on a serving plate.