"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Brazilian Flan Recipe

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This recipe for Brazilian Flan, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Schilloff
Added: Sunday, August 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans sweetened condensed milk
6 eggs
4 cups whole milk
1 cup sugar
Vanilla
Salt

Directions:
Directions:
Preheat oven to 325. Put sweetened condensed milk, eggs, milk, pinch of vanilla and salt into a deep bowl and beat with electric mixer until combined. In a heavy frying pan, add 1 cup sugar and cook over high until sugar is caramelized - watch carefully as sugar can burn easily. Once sugar has turned into a caramel sauce quickly pour into the bottom of a dark, heavy bundt pan. (Work quickly as the sugar will harden once off the heat.) Pour milk/egg mixture on top of the caramel. Put Bundt pan into a deep baking dish (I use my lasagna pan) and pour water around Bundt pan until water reaches about 1 1/2 inches up the sides. Place in oven, close the door and bake for 90 minutes. Flan is done when toothpick inserted in the center comes out clean. Remove from oven, cool on wire rack for at least 1 hr, then refrigerate over night. When ready to serve, remove from refrigerator at least 15 minutes before serving, run soft knife around edge, then invert on a large flat plate. The caramel sauce will run over the top of the flan and create a beautiful presentation on the plate.

Personal Notes:
Personal Notes:
Grandma Lee helped me make this recipe for the first time. It was really nice day and once we got the Flan in the oven we had coffee and played Rummy. Every time I make this dessert I think of her.

 

 

 

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