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Title: Portuguese Flan
Yield: 8 Servings

Ingredients

  1 1/2 c  Sugar
    1/2 c  Water
      8 lg Eggs
      4 lg Egg yolks
      1 c  Sugar; plus
      2 tb Sugar
      2 ts Vanilla
      1 qt Half-and-half
      2 ts Port
           Violets, nasturtiums, other
           -edible; for garnish

Instructions

Preheat the oven to 325 degrees.
To make caramel, combine the sugar and the water in a medium saucepan. Be
sure all the sugar granules are washed down from the sides of the pan (use
a wet pastry brush). Cook over moderate heat, swirling the pan
occasionally, until the color is golden-brown and the mixture smells like
caramel. This will take about 10 to 15 minutes. Pour the caramel into a
9-inch round cake pan and, holding the pan with an oven glove, swirl it
around to generously coat the bottom and sides. Set aside.
In a large mixing bowl, gently whisk together the eggs, egg
yolks, sugar, vanilla, and 2 cups of the half-and-half, without whisking
in any air. Bring the remaining half-and-half and the port to a simmer in
a small saucepan and begin whisking this into the egg mixture a little at a
time, whisking constantly until it is all incorporated. Pour through a
strainer into the prepared cake pan. Place the pan inside a large roasting
pan and pour very hot tap water into the pan so that it comes halfway up
the sides of the cake pan. Bake for about 1 to 1 1/4 hours, or until the
center is slightly jiggly but not wavy. Cool to room temperature and then
cover with plastic wrap with the plastic gently touching the top of the
flan. Refrigerate for at least 3 hours and up to 4 days.
To unmold the custard, run a small sharp knife
around the inside edges of the dish several times to loosen it. Dip the
bottom briefly in a basin of very hot tap water. Invert a round platter
over the dish and turn them bothover together, shaking the two a little to
help release the custard (or rapthe bottom of the platter gently on the
work surface). The caramel sauce will run out around the edges of the
platter. Garnish the top of the flan with violets or other edible flowers.
This recipe yields 8 to 10 servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger
and Mary Sue Milliken From the TV FOOD NETWORK - (Show #
TH-6264 broadcast 04-23-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

04-23-1997

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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