Portuguese Pudim Caseiro Recipe

Here's a recipe from Portugal they call pudim caseiro "homemade pudding."

We recommend you read the recipe instructions thoroughly before you begin, and be sure to note our recipe tips at the end.

To prepare the ramekins:

1. Preheat Oven to 350F
2. Place the fry pan over medium heat
3. Pour in the 3/4 cup of sugar and stir until it browns to liquid caramel
4. Quickly, pour a tablespoon or so of caramel into each ramekin
5. Swirl each one to coat the sides and bottom with caramel
6. Layout the ramekins evenly spaced in the baking/roasting pan, then set the pan aside

To prepare the mix

1. In a sauce pan pour the 1-1/2 cups of milk and 1-1/2 cups of heavy cream
2. Place on the stove over high heat
3. Whel boil bubbles appear around the sides, turn off and set aside
4. Crack and separate six eggs, placing the egg yolks in a mixing bowl
5. With a whisk or mixer, whip the yolks until well blended
6. While stirring the bowl, add in the heated milk
7. Stir in the 2 teaspoons of port to complete the mix

To cook:

1. In the large baking/roasting pan, place the mesh strainer over each ramekin as you ladle the mixture into it, this will remove any excess egg or milk particles
2. Carefully pour hot water into the baking pan so it provides a water bath 1/2 way up around the outside of the of the ramekins
3. Place the baking pan in the oven
4. Cook for 40 minutes
5. To check for readiness, slide a knife in and out of a near-center ramekin, if it comes out clean the flan is done
6. Remove the pan from the oven

To cool:

1. Place the ramekins on a counter to cool for 15 minutes
2. Then place the ramekins in the refrigerator for at least 3 hours

To serve:

1. Remove a ramekin from the refrigerator and slide a small knife around the inside wall to loosen the flan from the dish
2. Place a plate on top of the ramekin and then flip them over together so the ramekin is upside-down on top of the plate
3. If needed, tap the bottom of the ramekin until it slides onto t or he plate

Recipe Tips:

• When pouring the mix into the ramekins use a little at a time to ensure the mix is distributed evenly among all the ramekins.
• Once cooked, you may want to use tongs to remove the ramekins from the baking pan.