Focus on food: October 27, 2009

This is a "permanent" page holding a single entry for "Westport Cooks"

Pudim Flan

Ingredients:
½ c. sugar
1/3 c. sugar
2 eggs
3 egg yolks
1 c. heavy cream
1 c. milk
1 T. port wine (or brandy)

Directions:
1. Place the half cup of sugar in a heavy bottomed small saucepan and heat over low heat for 10 minutes or until the sugar is melted and straw colored. Quickly divide the caramelized sugar between 6 oven proof custard cups and evenly coat the bottoms. Chill to harden the sugar.
2. Beat together the rest of the sugar, eggs, egg yolks, cream, milk, and port wine until smooth and the sugar is dissolved. Pour the mixture into the custard cups and place them in a roasting pan. Pour enough boiling water in the pan to come halfway up the sides of the custard cups
3. Bake for 40 minutes in a 325 degree oven or until set. Refrigerate until thoroughly chilled.
4. To unmold, run a knife around the inside edge of each cup and dip the bottoms briefly into very hot water. Invert onto a serving plate.
5. Garnish with flowers or berries.

Posted by Chris Rossi at October 27, 2009 10:00 AM

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