Nostalgia... an event held by Kitchen Wench challenges food bloggers to go back in time and share recipes that evoke a sense of nostalgia... Here is my favorite... La Tartine Gourmande posted some time ago a 'Crème Renversée' and Simply Recipes has a Rose Petal Flan that reminded me so much of this recipe my mom still makes for us. Over the years I have tried this flan with several caramel recipes and it always turns out great. Raising a big family of seven kids, my mom needed quick and easy recipes, and this was our favorite. We call it "pudim de leite condensado" and mom always uses a ring mold to bake it. This can be done also in ramekins, just prepare your caramel and have them ready to pour the hot caramel before blending the flan itself. So, to my mom, here is her recipe:
Easy as 1.2.3... and a dessert that is out of this world!
1 can sweetened condensed milk (not evaporated milk) - Eagle Brand
1 can regular milk (use the can to measure)
1 teaspoon cornstarch (optional)
1 cup sugar
1/4 cup water
1) Add 1 inch (2.5 cm) of water in a roasting pan. Place the pan in the oven and preheat to 350F degrees (about 180 C) to boil.
2) In a ring mold (approx. 7.5 in (20 cm) round):
Add 1 cup sugar and place the mold directly over medium heat. Hold the mold with an oven mitt and keep turning it until the sugar melts into a golden brown caramel. Add 1/4 cup water, boil for about five minutes. Let the mold cool.
3) In a blender:
Mix condensed milk, regular milk, corn starch, and eggs. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with boiling water. Bake the flan for 45 minutes. 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, at least 4 hours or overnight.
Just before serving, warm up the mold on medium heat for a few seconds and run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the flan should slide out easily. Spoon the caramel sauce on top and serve.