Some people believe that the Brazilian Flan, or “Pudim”, originated from a simple recipe made by a Portuguese abbot, called “Pudim de Priscos”. Consisting of sugar, yolks, water, Port wine and pork lard (I know! Weird!), his recipe was an absolute success wherever it was served. However, the abbot refused to share his recipe with anyone. And, to prove that nobody could make his creation with such perfection, he held a public competition against a professional pastry chef. Of course, the abbot won the duel and proved that he was the only one that could make that delicious flan. Unfortunately, his recipe collection disappeared mysteriously after his death. I guess we have to thank the abbot for having that silly duel so we could have a glimpse of his recipe, cause otherwise flan wouldn’t exist.
A few considerations about this recipe: – I made 2x the recipe for the pictures in this post. I just wanted it to be tall and beautiful for the pics. You can double the recipe below if you want your Brazilian Flan to look exactly like that. – You can also make the flan in small individual angel food pans or in ramekins (but then it won’t have the characteristic hole in the middle). – Make sure your angel food pan has a solid bottom and not a removable one, or you flan mixture will leak. – Baking it in bain marie is absolutely necessary so it can bake slowly until the ideal texture. – The longer you let it blend, the better. I do it for about 5 minutes. That way the flan will be super smooth! – You can make more caramel to serve on the side, if you want! – My coworkers described the flavor as similar to creme brûlée. If you like creme brûlée, you will definitely like this recipe! Wanna keep in touch? Follow me on Pinterest, Instagram, Twitter and Facebook to stay up to date with all my posts! :) I appreciate the support!
