Best Pudim De Laranja Brazilian Style Orange Flan Recipes

Pudim De Laranja (Brazilian Style Orange Flan) image

Provided by Chef Cris Mendez

Categories Dessert

Time 1h10m

Yield 1 flan, 10 serving(s)

Number Of Ingredients 5

1 (14 fluid ounce) can sweetened condensed milk
14 fluid ounces freshly squeezed orange juice
3 eggs
1 teaspoon orange zest
1 cup sugar (for the caramel)

Steps:

Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours).
Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve.

Nutrition Facts : Calories 290.8, Fat 6.2, SaturatedFat 3.4, Cholesterol 81.6, Sodium 89.4, Carbohydrate 53.8, Fiber 0.1, Sugar 52.8, Protein 6.4

Brazilian Flan (Pudim De Leite) image

Provided by celiavolpe

Categories Dessert

Time 1h15m

Yield 1 flan, 8-10 serving(s)

Number Of Ingredients 4

1 1/2 cups sugar (caramelized)
2 (14 ounce) cans sweetened condensed milk
2 cups whole milk
6 eggs

Steps:

To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan.
For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot.
Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.