Saturday, August 27, 2011

Caramel Flan (Pudim Flan)

 This is my last post (for now) of my mom's recipes. Or possibly my last post for a while if I am swept away by this hurricane!

Let's hope not.

Anyways, they say to save the best for last, and that is exactly what I did here! My mom's recipe for pudim flan is one of the best I've had. And she's not even Portuguese!

My father is from Portugal and this dessert is quite the tradition in our family. My mom fell in love with their flan and found a recipe for it in 1987 when Better Homes and Garden featured Portuguese recipes. Ecstatic with what she found, she made it immediately. The recipe didn't let her down and her flan measured up to the tried and true versions of my Portuguese relatives. 

Flan can be tricky. It can be overcooked easily, air bubbles can form ruining it's creamy texture, the sugar can burn creating a bitter taste, or not entirely melt leaving you with small crunchy crystals. The recipe will not let you down! I think the secret is in using the condensed milk! Just follow these simple steps and you will have the richest, creamiest caramel flan!

In the meantime, stay safe New England! Irene is heading our way!

Note: Original recipe calls for only 1 cup sugar and ½ cup water, but my mom increases the sugar because we love the sauce and she skipped the water (for the syrup) since it evaporates anyways. She also omitted the additional sugar added in the custard because the condensed milk is sweet enough.

Caramel Flan (Pudim Flan)
adapted recipe by Jackie S.
serves 6
Caramel Syrup:
1 1/2 cups sugar

Custard:
1 can condensed milk
1 cup whole milk
Pinch of salt
Teaspoon of vanilla
4 eggs

In a dry non stick skillet over medium heat add the sugar. It won’t look like it’s doing a thing or even melting for a bit till it reaches just the right temperature. You have to watch it. Every now and then give it a stir and it will stick and be clumpy and hard but just be patient and let it melt. All of a sudden you will see it start to melt and turn brown. The goal is to only let it get light to medium colored brown, like amber gold, and you must keep stirring once you see a glimmer of melting.  It will reach this color very fast and once it does remove from heat otherwise it will get too dark and take on a burnt taste…throw away and start over if this happens.

Pour the syrup into a glass round baking dish and using pot holders, quickly turn the dish so that the sides are glazed with the syrup. It will set very quickly and the idea is to get the sides to be coated more-so than the bottom. That’s because when you invert it the next day, some of the syrup stays in the bottom and I like all I can get. Set aside.


Add all custard ingredients into a blender and process until well blended. Pour into glazed dish and put it into another larger pan with hot water so that he water comes up half the side of the flan dish. 

Bake in 325 degree oven until knife inserted near the center comes out clean or it is slightly brown on top and feels set if you jiggle the pan a bit. About 1 hour.

Allow to cool and refrigerate overnight. 

When time to serve, use a knife to just cut around the edge and invert onto platter. Spoon out as much of the syrup as you can so everyone gets enough. 
Secret: By omitting the water in the melting of the sugar you get a stronger caramel taste that almost has a coffee flavor and by omitting the sugar in the custard it’s not too sweet.


22 comments:

momdecuisine said...

Looks great! Stay safe in the hurricane!!!!!

Torviewtoronto said...

delicious looking flan a favourite type of pudding we make similar

Yasmeen said...

Your mom and my mom have something in common - recipes for flawless and delicious flan. You're absolutely right that flan can go totally haywire, but it looks like you've perfected the craft.

angsarap said...

I love this, we have a similar recipe in the Philippines called leche flan.

Ana Rita said...

Hi Sabrina,

As a Portuguese i agree that this flan is just perfect and it's a good example that anyone can make a flan, beeing portuguese or not!

I hope everithing goes well with the hurricane and that nothing happens there.

Kisses,
Rita

Tiffany said...

Oh, how I love PUDIM! You have NO idea!!!! Thanks for sharing one of my fav dishes! And BE SAFE! My family's in Mass and they are super nervous. If the storm ends up being like it is here, be weary of the heavy winds!

Sue/the view from great island said...

Sabrina, this is stunning! The recipe looks amazing, so few ingredients, I love that. We had a neighbor who was from Brazil and flan was her specialty. She would always share with us so I've never tried to make it myself. Since we've moved from that neighborhood we really miss flan. I guess this is my call to make it myself. You (and your mom) have outdone yourself on this one. That pool of sauce is to die for.

Allison said...

Gorgeous picture. Love the flan and the plate. The sauce puts it over the top. Hope Irene is passing you by.

Sabrina-eat.drink.and be merry. said...

Thanks everyone for your sweet comments!!!

Lizzy said...

Just a stunning dessert! Hope you'll be safe from Irene~

Parsley Sage said...

Oooh! That looks delicious :) Not too tough to make either which is a big plus on my end. Stay safe!

Val said...

I N C R E D I B L E!

Muriel Miller said...

Sabrina this looks absolutely lovely! Be safe!!!

Peggy said...

This looks so good! I haven't had a flan in ages, but I think it's about time I did! Stay safe!

The Mom Chef said...

My mom makes an amazing flan. She sent me her recipe, but I haven't gotten up the nerve to try it yet.

You did a fantastic job. The caramel puts it over the top. Many thanks for sharing the tips as well as the recipe.

Elyse @The Cultural Dish said...

I still have not tried flan yet! It looks so delicious though so I will have to rectify that soon!

Beloved Green said...

I just love flan, your mother has such wonderful recipes.

Chelsea said...

I have always been too scared to make flan... but this looks so yummy! I need to toughen up!

Kim - Liv Life said...

When I was younger I had an issue with the texture of flan... but lately I've been seeing so many recipe that I really want to try again. Yours here is at the top of my list, the flavors all just seem perfect. Nicely done!

Lindselicious said...

Oooh this looks great. I love the color you got on the top too!

Foodness Gracious said...

That flan is damn near perfection! I love your blog and thanks for stopping by my place.
See ya..

Barefeet In The Kitchen said...

Wow. Absolutely gorgeous flan. I'm impressed.

 

Design by: Designs by Jamie