BRAZILIAN FLAN (PUDIM DE LEITE CONDENSADO)

Brazilian Flan (Pudim De Leite Condensado) image

I spent a couple of years in Brazil, and the Brazilian Flan was one of my favorite desserts.

Provided by Richard Cooley

Number Of Ingredients 6

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Ingredients

1 14oz can(s) sweetened condensed milk
14 oz milk
4 eggs
1/4 tsp vanilla extract
1 c white sugar
1/4 c water

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.