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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamy Flan Pudding (Pudim Flan) Recipe

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This recipe for Creamy Flan Pudding (Pudim Flan) is from In Our Titi's Kitchen ~ Where Memories are Made and Love is Shared, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Carmel Sauce:
1 cup granulated sugar
1/3 cup water

Custard:
14 ounces sweetened condensed milk
14 ounces whole milk
4 eggs, lightly beaten
Directions:
Directions:
Combine the sugar and the water in a 2-quart saucepan, stir, and bring to a boil over medium-high heat.

When the sugar is dissolved, reduce the heat and simmer without stirring until the syrup turns golden, about 15 minutes.

Remove the syrup from the heat once the desired color is reached. Use a pot holder to hold the mold. Carefully pour the hot caramel into the bottom of a 1 1/2-quart ovenproof mold, turning the mold to coat the bottom, then the sides. Don't worry if the sides do not get completely coated. Set the pan aside to cool thoroughly.
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In a large bowl, combine the condensed mild, the whole milk and the eggs. Mix well, strain if needed and pour into a cooled mold.

Set the mold into a large pan and place in the oven. Carefully pour hot water into the large pan so that it comes halfway up the side of the mold.

Bake for about 1/2 hour or until a knife, inserted into the middle of the custard comes out clean.

Carefully remove the custard pan from the larger pan and chill for several hours. Before serving, loosen the edges with a spatula. To serve, place over the mold, a serving plate that has a rim around the edges to catch the sauce. Invert the mold and plate and shake gently. Garnish with a sprig of mint or a lemon curl.
Number Of Servings:
Number Of Servings:
6

 

 

 

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