All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Oct 31, 2006  •  Visited (3136)  •  Print version Print this recipe (106)  •  eMail recipe eMail recipe (6)  •  Write review  •  Not rated Rate this recipe
 
Portuguese Baked Caramel Custard
(Porto Pudim Flan)
What You Need:
  • 1½ cups heavy cream
  • cups milk
  • ¾ cup sugar
  • 6 egg yolks
  • 2 teaspoons port

  • How To Cook:
    1. Preheat the oven to 350°F. In a heavy 1- to 1½-quart saucepan warm the cream and milk over high heat until small bubbles appear around the edge of the pan. Set aside off the heat.

    2. In a small heavy saucepan or skillet, caramelize the sugar by stirring it over moderate heat, until it melts and turns a light golden brown.

    3. Immediately pour the hot cream and milk in a thin stream into the caramel, stirring constantly with a large spoon. Continue to stir until the caramel has thoroughly dissolved.

    4. With a whisk, or a rotary or electric beater, beat the egg yolks until they are well blended. Then slowly pour in the cream mixture, stirring constantly with a spoon.

    5. Stir in the port and strain the mixture through a fine sieve into 12 4-ounce heatproof porcelain or glass individual molds or custard cups.

    6. Set the molds in a large roasting pan on the middle shelf of the oven and pour in enough boiling water to come halfway up the sides of the molds.

    7. Bake for 40 minutes or until a knife inserted in the center of the custard comes out clean. Cool to room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled.

    8. To unmold the custard, run a sharp knife around the inside edge of each mold and dip the bottom briefly in hot water. Then wipe the mold dry, place a chilled serving plate upside down over each mold and, grasping mold and plate firmly together, quickly invert them.

    9. Rap the plate on a table and the custard should slide out easily. In Portugal, the custard is sometimes garnished with a flower blossom.

    To Serve: 12
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Dairy » Milk
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Dairy » Cream
    Dish » Desserts

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy