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christmas 2011

The French call it Crème Caramel, the Mexican's Flan. Definitely a dessert for celebration. This Brazilian version of caramel topped custard with sweetened condensed milk is rich and lusciously smooth.

  • Pudim de Leite Condensado Crème Caramel with Condensed Milk
  • 1 cup of white sugar
  • 400ml of condensed milk, 1 can
  • 600 ml of standard full cream milk
  • 6 large eggs
  • 1 full vanilla bean, scraped
  1. Preheat your oven to 160°C (320°F)
  2. Grease an ovenproof 1 litre loaf or pie pan (or 8 dariole moulds or ramekins which hold around half a cup / 125ml of liquid.)

For the Caramel
When making the caramel it always pays to take extra care as the sugar reaches extremely high temperatures. As a precaution, I fill the kitchen sink with cold water and make sure I have an oven or heat resistant cloth handy.
  1. In a large very clean stainless steel saucepan slowly melt the cup of white sugar over a medium heat - it is important not to stir the caramel to prevent it forming crystals.
  2. Swirl the caramel around the pan to caramelise evenly.
  3. Remove the mixture from the heat when it has changed to a golden or medium-light amber colour - the darker the caramel the more bitter it becomes.
  4. Quickly but carefully pour the hot caramel into the prepared mould/s and swirl the mixture around to cover the bottom evenly.
  5. Place the hot saucepan in the sink of cold water - this will make it easier to clean later.

For the Condensed Milk Custard
  1. In a large saucepan combine and heat the condensed milk and standard milk with the vanilla.
  2. In a large bowl whisk the eggs and add the warm milk mixture.
  3. Strain the custard mixture into a jug or pitcher, to remove the vanilla bean and egg anchors (chalaza).
  4. Skim off any bubbles or froth from the custard.
  5. Pour into the mould/s and place in a second baking dish.
  6. Pour hot water (not boiling) into the baking dish until the water reaches half way up the sides of the mould/s.
  7. Bake for 45 minutes to 1 hour (30 to 40 minutes for smaller individual moulds) until the custard is set.
  8. Cool and refrigerate for at least 3 to 4 hours before serving.

To serve, turn the custard out on to a serving plate by holding the mould upside down and pressing your fingers against the edge of the custard. The custard should loosen and slip out onto the serving dish by itself, but if necessary shake the mould gently or if all else fails use a hot wet knife around the edge.
Serves 8 to 10

Christmas 2011 Table of Contents Bron's Thoughts for Christmas 2011 Australia BBQ Chili Mango Prawns Brazil Pudim de Leite Condensado Canada Chocolate Pecan Butter Tartlets
France Buche de Noel Greece Kourabiedes Scented Almond Shortbread Germany Gluhwein India Cream Cheese and Cumin Murukku Italy Panforte Japan Christmas Rudolph Bento
New Zealand Ice Cream Christmas Puddings England Christmas Ham Sweden Rice Pudding Until Next Time
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