Portuguese Crème Caramel Recipe

This smooth, sweet dessert can be even better than ice cream on a warm summer day. It combines the comforting flavors of caramel and vanilla, with a refreshing hint of zesty orange. Try making this treat for this weekend’s Memorial Day barbecues- we are sure it will be a hit!
Portuguese Crème Caramel presented by guest blogger Michelle Tchea

Creme Caramel Shown on Anmut Bloom
Presented on Anmut Bloom Bone China

 

Ingredients & Recipe

Sweetened condensed milk 1 can, about 375 ml (12 fl oz / 11/2 cups)

Evaporated milk 1 can, about 375 ml (12 fl oz / 11/2 cups)

Milk 125 ml (4 fl oz / 1/2 cup)

Eggs 3

Vanilla seeds from 1 pod

Orange zest from 1 orange

 

Caramel:

Castor sugar 160 g (52/3 oz)

Water 1 Tbsp

 

  1. Preheat oven to 160˚C (325˚F).
  2. Combine caramel ingredients in a pan. Melt sugar over low heat until it becomes a nice toffee color. This should take about 7 minutes. Don’t leave the pan unattended. Do not stir, but swirl occasionally to prevent burning or seizing. Remove from heat and divide among serving ramekins.
  3. Whisk ingredients for the custard. Pour into caramel-lined ramekins.
  4. Pour boiling water into a deep baking tray to create a water bath. Place ramekins in the water bath and bake for at least 30 minutes. This should give a soft flan. If you prefer a firmer texture, bake for another 5–10 minutes.
  5. Leave to cool before refrigerating for at least 3 hours before serving.
  6. To serve, place each ramekin in a hot water bath for about 20 seconds. Invert ramekin and tip flan onto a serving plate.

Enjoy! And be sure to let us know how your Portuguese Crème Caramel  turns out in the comments section below.

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Recipe by Michelle Tchea‘s My Little Soho Kitchen

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