Porto Pudim Flan...Porto-Style Flan

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Preparation time:
Cooking time:

Serves: 6-8


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 350F (180C) oven
until a knife inserted in the center 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.

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