Portuguese Flan
Ingredients
- 4 pcEgg (whole)
- 264.7 gWhole sweetened condensed milk (canned)
- 266.7 mlWhole milk (at room temperature)
- 133.3 gWhite sugar (for the caramel)
- 2 tbspMineral water (for the caramel)
- 0.7 tspVanilla extract (liquid)
- 1.3 tbspPort wine
Method
A dense, silky custard that holds its shape perfectly, coated in a liquid amber caramel. The texture is firm to the touch but melts instantly in the mouth, releasing notes of cooked sugar.
- 1
In a saucepan, heat the white sugar with a little mineral water. Cook without stirring until a dark amber color is obtained. The caramel should be liquid and smoke very slightly. Immediately pour into the pudim mold and coat all the sides.
- 2
Beat the eggs in a large bowl without incorporating too much air. Add the sweetened condensed milk, whole milk, vanilla extract, and Port wine. Mix gently until the preparation is smooth and homogeneous.
- 3
Pass the mixture through a chinois or a fine sieve to remove egg residue. Gently pour the liquid into the caramelized mold. Close the mold lid or cover tightly with aluminum foil.
- 4
Place the mold in a larger dish filled two-thirds with hot water. Bake at 180°C. The pudim is cooked when it is firm on the edges but still slightly jiggly in the center when the mold is gently shaken.
- 5
Let cool to room temperature then refrigerate for at least 6 hours. To unmold, run a knife blade around the edges, place a plate over the mold and flip with a quick motion. The caramel should flow generously down the sides.
Frequently asked questions
How do you get this dish right?
- Do not beat the eggs too hard; you want to avoid air bubbles that create holes in the texture.
- Straining through a fine sieve is the crucial step for achieving a clean, smooth slice.
- If the caramel hardens too quickly in the mold, place it over the heat for a few seconds to coat the edges properly.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in its mold or under a cake dome.
