PORTUGUESE FLAN
Steps:
- Preheat the oven to 325 degrees. To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan (use a wet pastry brush). Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. Pour the caramel into a 9 inch round cake pan and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. Set aside.
- In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and 2 cups of the half and half, without whisking in any air. Bring the remaining half and half and the port to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated. Pour through a strainer into the prepared cake pan. Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the cake pan. Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days.
- To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter. Garnish the top of the flan with violets or other edible flowers.
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pinkmoonsx
[email protected]This is the best Portuguese flan recipe I've ever tried.
Guist Guist
[email protected]I can't wait to make this flan again.
Amir Sufyan
[email protected]This flan is a must-try for any dessert lover.
Wonhyo Tul
[email protected]I'm so glad I found this recipe. It's the perfect dessert for a special occasion.
Md Rafsin
[email protected]This is a classic dessert that is always a crowd-pleaser.
Fareed Korejo
[email protected]I would definitely recommend this recipe to anyone who loves flan.
Sp Tech
[email protected]Overall, I thought this was a great recipe. The flan was delicious and it was easy to make.
abir hasan ovi
[email protected]This flan was a bit too eggy for my taste.
Lisakhanya Jakuja
[email protected]I had some trouble getting the flan to set properly. I think I might have overcooked it a bit.
Natasha Redmon
[email protected]This flan was a bit too sweet for my taste, but it was still very good. I think next time I'll use a little less sugar.
ahmed mustapha
[email protected]I'm not usually a fan of flan, but this Portuguese flan changed my mind. It was absolutely delicious. The orange zest really made it special.
Swedi Emanuel
[email protected]This is the best flan I've ever had. The flavor is incredible and the texture is so smooth and creamy. I will definitely be making this again and again.
Mohamad Sajawal
[email protected]I made this flan for a dinner party and it was a huge success. Everyone raved about it. It was the perfect ending to a great meal.
Shavean Mathoor
[email protected]This recipe was easy to follow and the flan turned out beautifully. I was so impressed with how well it set. The flavor was also amazing.
Vanessa Koketso
[email protected]I've made this flan several times now, and it's always a hit! My family and friends love it. It's the perfect dessert for any occasion.
Reydon Belen
[email protected]This Portuguese flan was absolutely delicious! The texture was smooth and creamy, and the flavor was rich and decadent. I loved the hint of orange zest, which really brightened up the dish.