CARAMEL FLAN
This pudim de leche is a Brazilian take on flan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 eight-inch flan
Number Of Ingredients 4
Steps:
- Fill a roasting pan with 2 inches of water. Transfer to oven; preheat to 325 degrees. Prepare an ice-water bath; set aside.
- Cook sugar in a small saucepan over medium-high heat, stirring constantly and washing down sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves. Continue cooking until sugar turns a deep caramel color. Immediately dip bottom of pan in ice-water bath, then pour caramel into an 8-inch round cake pan.
- Blend condensed milk, milk, and eggs in a blender until smooth. Pour into cake pan. Transfer to roasting pan, placing it in the water. Bake flan until just set and golden brown on top, about 1 hour.
- Transfer flan to a wire rack to cool. Chill 6 hours or preferably overnight.
- Just before serving, run a knife around edge of flan. Set a serving plate over pan; invert. Spoon sauce from pan over flan.
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gina davis
[email protected]I'm not a baker, but I decided to give this recipe a try. I was pleasantly surprised at how easy it was to make and how delicious it turned out. The flan was creamy and flavorful, and the caramel sauce was the perfect finishing touch. My family loved
Batbold Olziisaihan
[email protected]This is the best flan I've ever had!
Mike Wise
[email protected]I think this recipe would be even better if you added a layer of fresh fruit to the bottom before pouring in the custard.
IBRAR KING
[email protected]A video of someone making the flan, showing each step in detail.
lamsat saham
[email protected]I followed the recipe exactly and the flan turned out perfectly. It was smooth and creamy with a rich caramel flavor. I served it to my family and they all loved it. This is definitely a keeper recipe.
Nadim Ansari
[email protected]This is my new favorite dessert!
Ramesh Poddar
[email protected]Can I use a different type of sugar to make the caramel sauce?
Sujita Tamang
[email protected]A picture of a beautifully browned flan with a creamy custard center.
Hudson Jones
[email protected]I've made this recipe several times and it always comes out perfect. The caramel sauce is the perfect complement to the creamy custard. I highly recommend this recipe if you're looking for a classic dessert.
Kifayat Ali
[email protected]Delicious and easy to make!