9/11/2016
Brazilian Creme Caramel
3/4 cup sugar
3 T water
14 oz. can sweetened condensed milk
1 2/3 cups whole milk
1/2 cup heavy cream
3 large eggs
2 large egg yolks
1 t vanilla extract
>how to make<
3/4 cup sugar
3 T water
14 oz. can sweetened condensed milk
1 2/3 cups whole milk
1/2 cup heavy cream
3 large eggs
2 large egg yolks
1 t vanilla extract
>how to make<
*Preheat the oven to 350 degrees.
*Place the sugar and water in a heavy bottomed saucepan.
*Cook the sugar over high heat without stirring, until it turns into an amber colored caramel, about 5 minutes.
*Pour the caramel into the cake mold and swirl around making sure the caramel evenly covers the whole bottom. (Be advised that the caramel will continue to cook once it is off the heat, so work fast.)
*Mix all the ingredients for the flan in a food processor, until smooth.
*Slowly pour it into the prepared caramel mold.
*Transfer the mold to a large roasting pan and fill the pan with warm water so that it comes halfway up the sides of the mold.
*Place the roasting pan in the center of the oven and bake until the custard is set, 45 to 55 minutes.
*Cool the mold on a wire rack, then refrigerate for at least 4 hours.(It is important to invert the flan only when it is chilled completely, otherwise it might break.)
*Before serving, run a smooth knife around the inside of the mold.
*Place a large rimmed platter on top and, holding the dishes together with both hands, quickly invert the flan onto the platter.
*Hold for a minute to ensure all the caramel drips onto the platter.
-serves 6 to8-
Note: I found this recipe in "The Brazilian Kitchen".
