Pudim De Leite Brazilian Style Flan Food

BRAZILIAN FLAN RECIPE

Steps:

• Preheat your oven to 350F.

PUDIM DE LEITE (BRAZILIAN-STYLE FLAN)

Steps:

• Start by making the caramel sauce.
• In a heavy, wide-bottom pan, melt the sugar over medium heat.
• Stir the sugar frequently so it does not burn.
• Once the sugar has melted into a liquid and all solids have dissolved, cook it for a minute more, stirring constantly, until it is the color of mahogany.
• Carefully add the water. The caramel may blister into crunchy skins. Keep stirring until all the solids have melted back down and the mixture becomes thick and syrupy.
• Pour the caramel syrup into the bottom of a solid tube pan.
• Tilt the pan and work the caramel up the sides about halfway, leaving a caramel coating on the sides of the pan. This will help the custard to release after cooking.
• Preheat the oven to 350° F.
• Add the sweetened condensed milk, half and half, milk, and eggs into a blender.
• Blend just until fully mixed.
• Pour the milk and egg mixture into the tube pan, aiming the flow directly over the tube. Pouring the custard mixture over the tube first will help prevent over-mixing of the caramel and the custard, as well as reduce the number of bubbles in the custard after baking.
• NOTE: If your tube pan has a hole in the tube, seal it with plastic wrap for this step, and then remove the plastic wrap after pouring.
• Place the tube pan in a large, oven-safe dish with raised sides (such as a roasting pan).
• Seal the top of the tube pan with tin foil.
• Fill the roasting pan with hot water to half the height of the tube pan to create a bain-marie.
• Bake on the center rack for 1 hour and 30 minutes.
• Lift the tube pan from the bain-marie and carefully remove the tin foil so as not to burn yourself in the trapped steam.
• Allow the contents of the pan to cool.
• Once cooled, refrigerate for a minimum of 6 hours, preferably overnight.
• Before serving, use a long, thin, sharp knife to work the edges of the pan, both on the sides and around the tube. Carefully keep to the edge of the pan. The custard is very soft and will be easy to cut into, which may make it break when flipping.
• Place a large serving dish with raised sides upside down and centered on top of the tube pan.
• With one hand under the tube pan and one hand over the upside down serving dish, flip the two so that the serving dish is on the bottom and the tube pan on top.
• The custard should now be transferred to the serving dish, as well as a large amount of caramel sauce.
• Use a spatula to remove any caramel sauce still in the tube pan and pour it over the custard ring.
• Serve cold.

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 (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.

PUDIM DE LARANJA (BRAZILIAN STYLE ORANGE FLAN)

Steps:

• Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
• Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours).
• Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve.