Brazilian Flan

While growing up on a farm in Brazil, we had access to nearly everything we needed in it's freshest form. This included eggs, milk (unpasteurized, gasp!), oranges, sugar cane, mangoes, etc. Getting to town using the dirt roads during and after a rainfall was NOT easy! So, my Mom did what she could with what she had available on those rainy days to keep us kids happy and out of her hair. Much to our disappointment this did not include candy bars and TV, but rather flan made with whole milk and lots of time pushing each other on the hammock. In hindsight, we were fortunate, but flan was just plain awful for us kids with an aversion to "slimy" foods! We only liked slimy toads! Thank goodness as an adult I gave it another try or I would have missed out on this wonderful dessert. So, here is my Mom's version of flan she learned in Brazil. Enjoy!


Mom's Brazilian Flan (Pudim de Leite)
Topping
1 cup granulated sugar

Custard
1 can sweetened condensed milk
1 can milk (equal volume of milk as condensed milk, use the can to measure)
3 eggs

Special Items Needed:
6- 6oz Ramekins (oven-proof ceramic dishes)
Medium heavy bottom sauce pan


Put the 6 ramekins in a baking dish at least 2 inches deep. Place 1 cup of sugar in the heavy bottom saucepan and heat slowly over medium-low heat (340 degrees Farenheit if you use an electric skillet as my Mother-in-Law does). Don't stir, just wait until all the sugar is browned and in liquid form (you can stir after most of the sugar is melted if you must). This will take a while (40 minutes), so be patient and check on it sometimes. Once all the sugar is melted, pour equal parts in each of the ramekins. The sugar is very hot so be careful. The sugar will solidify quickly once in the ramekins so don't worry.



Preheat the over to 325 degrees. In a blender combine until smooth condensed milk, milk, and eggs. Pour the mixture into the ramekins and place the baking dish with the ramekins in the stove. With the baking pan securely on the oven rack, be careful and pour hot tap water in the baking pan (avoid the ramekins) until the level is halfway up the sides of the ramekins. We do this in the oven so there's no spillage when transporting. Bake for 1 hour or until the custard starts to pull away from the side of the ramekin.

The sugar topping beginning to melt.

Once the ramekins are cooled, remove them from the baking dish and refrigerate for 6 hours or overnight.


When ready to serve, place the ramekins in the baking dish, fill halfway with hot tap water, and let sit for a few minutes. This will help melt the browned sugar for a great sauce. Slide a knife around the edges of the ramekins to loosen the custard. Place a plate over the top of each ramekin and invert. The flan should slide out easily with the dark sugar sauce.


Enjoy!