Creme Caramel or Brazilian "Pudim'"

I was so anxious to write about this recipe!!! 


I made a goal to write one condensed milk recipe 
every blog "anniversary" and 
we completed one month  yesterday!


THANK YOU so much my readers, we got more than 500 page views this month!!!!
Unfortunately I was so busy the last couple days that could not make the Brazilian Pudim and take pictures, etc. That made me pretty CRANKY!!!! As the days went by (Friday was my deadline so you could read on the 24th - the "month-sary") I was getting more and more upset. Then this morning, it hit me: the reason to start a blog in the first place, was to record the things I do for my FAMILY: the little projects to make my home beautiful for my FAMILY, the comfort foods I cook for my FAMILY... see a trend here???
So, here I was, cranky with my FAMILY, because I could not find the time to write on my blog, LOL!!!!


This morning I went grocery shopping and came home to cook lunch. I decided that cleaning the fridge, the kitchen and cooking lunch was priority. 


My husband texted me and said: "How are you doing, baby? I am so hungry!" It was 1pm and he was coming home from soccer. I said I was OK and cooking meatballs! He asked: "Did you make the pudding?" I said: "lunch is more important". 


So, right after I finished the meatballs, I made the Creme Caramel, and took pictures of the several steps for you!!! 


This is a big hit in almost every big party we have! 
It is easy and inexpensive to make.


It took me a long time to get it right, though... I will show you how!!!

Mix in a blender: 4 eggs, 1 can of condensed milk (any brand) and 1 1/2 cans of milk. This is the condensed milk can, that you measure for the milk, after you put the condensed milk in the blender.

Blended!

This is a little "Pudim" (that's the spelling in Portuguese) pan. It has a lid. I actually bought it here in Canada in a Portuguese market. But you can make in any other pan, even  in a Pirex. I would make it round. Don't use Angel Food pan because the liquid will get out from the opening.

I did not measure the sugar for the caramel, just put enough to melt and cover the bottom and the sides of the pan (maybe a cup). I put it straight on the burner, you can put in a sauce pan and then pour into your pan. Basically you just melt the sugar until it becomes a caramel. 

It should look like this.

Pour the mixture on the pan.

Bake 350F oven for 1 hour in "Bain Marie"

I put water in a square Pirex and this little pan fits right in it.

Start the oven from cold.

When you take it out of the oven, it will be "puffed".

Let it cool on the counter.

Remember my pan has a lid, if yours doesn't, cover it with tin foil so it doesn't burn on top.

See how it looks more "set" and not puffed anymore?

Here it was refrigerated for about 4 hours. It was cold, more set and see the borders are getting away from the sides of the pan a bit. I carefully put a plastic knife in the middle and borders to make sure it won't stick to the pan when I turn it upside down. I then shake the pan gently to make sure the sides and middle are lose from the pan.

Place your cake plate on top of the pan...

Turn it upside down quickly and
wait... (cold feeling in my tummy, every time!!!)

My grandma would actually put some water and heat the pan a bit to make more syrup. I don't do that, my family is not crazy about the sauce.

Ta-daaa!!!!

My husband gets the first piece!!!

Yuummm!!!
I hope you enjoy!!!


I am sharing this recipe at:
http://bringingbeauty.blogspot.ca/2012/04/beautify-it-monday-2.html