Porto Style Flan - Porto Pudim Flan - Portuguese

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PORTO STYLE FLAN - PORTO PUDIM FLAN - PORTUGUESE

 

1/2 cup (125 ml) sugar

1 1/2 cups (375 ml) heavy cream

1 1/2 cups (375 ml) milk

8 egg yolks, beaten until frothy

2 Tbs (30 ml) tawny Port

 

Heat the sugar in a saucepan over moderate heat until it is dark golden brown.

Remove from the heat and allow to cool for about 5 minutes.

 

Add the cream and milk to the saucepan and return to the heat, stirring until

the caramel is dissolved and the mixture is almost boiling. Remove from the

heat.

 

Add some of the hot cream mixture to the egg yolks, stirring to combine, then

add the egg yolk mixture to the cream mixture, stirring to combine.

 

Pour into 6 to 8 custard cups or ramekins, or into a single 2-quart (2 L)

baking dish. Place the ramekins or baking dish in a larger baking dish and add

enough hot water to come halfway up the sides of the ramekins.

 

Bake in a preheated 350 F (180C) oven until a knife inserted in the centre of

the custard comes out clean, about 40 minutes. Cool to room temperature before

chilling in the refrigerator.

 

To unmold, run the blade of a knife around the inside of the baking dish

before inverting onto a serving platter.

SERVES 6 - 8.