Friday, October 20, 2006

Pudim Flan (Caramel Custard)

This is one that brings back childhood memories too, and memories of Christmas with all the family around the table.

I LOVE this custard, actually the word love doesn't even describe it, it's just sooooo decadent. If you've never tried it, you just have to, and it makes a great dessert for when you have company over. Go ahead and try it and let me know what you think!!!

I always make it for Christmas Eve, it's part of the Portuguese


1/3 cup plus 1 cup sugar
6 eggs
1/8 teaspoon salt
2 cups milk
Zest of 1 lemon, grated fine

Melt 1/3 cup sugar in a heavy saucepan over medium-low heat until it turns golden brown. Carefully pour the caramel into a 1-1/2-quart casserole dish or divide it among eight individual ramekins (or custard cups) and set aside. Bring a kettle of water to a boil and preheat oven to 350°. Meanwhile, in a mixing bowl, beat eggs and sugar with an electric mixer until pale yellow. Stir in salt, milk, and lemon zest; mix well. Pour the mixture into casserole dish or divide among ramekins. Next, pour boiling water into a 2-quart (or larger) baking dish.

Set casserole dish or ramekins into this larger pan and place in the oven. Bake 50 to 55 minutes at 350°, until centers no longer jiggle when tapped. Let cool. To serve, invert pan on a plate and let the carmelized sugar sauce ooze over the flan.

I always make mine in one big dish, but a lot of people will do the individual ramekins. The reason I make mine an individual big one is that I find it's easier for when you have company over, that way I don't have to worry about making enough or having to make 2 or 3 etc.

Enjoy :)

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