Portuguese port flavored custard – detailed recipe cooking. 
AT ремя: 1 час. thirty min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. Sahara
- 1/2 tbsp. water
- 8 eggs of category CO
- 4 egg yolks from eggs of category CO
- 1 tbsp. plus 2 tbsp. l Sahara
- 2 tsp vanilla
- 1 liter low-fat cream (10-12%)
- 2 tsp port wine
Recipes with similar ingredients: eggs, cream, caramel, vanilla port pod
Recipe preparation:
- Preheat the oven to 160 ° C. To make caramel: mix sugar and water in a medium-sized saucepan. Make sure that sugar granules do not stick on the edges of the pan (brush them moist culinary brush). Cook over medium heat, periodically turning the pan until the mixture turns golden brown and caramel smell will not appear. It takes about 10-15 minutes. Pour out caramel in a round shape for a cake with a diameter of 23 cm. and using tacks rotate the shape in a circle so that the sides and bottom are covered a thick layer of caramel.
- In a large bowl, gently beat the eggs, egg yolks, sugar, vanilla and 2 tbsp. cream, trying not to get air into the mixture. Вin a small saucepan, bring to a boil the remaining cream and port and start gradually introducing them into the egg mixture, constantly whisking until the components are mixed. Pour the mixture through a sieve into prepared form for the cake. Put the form in another large a baking dish filled with very hot tap water, so that the water reaches the middle of the sides of the form with a flan. Bake about 1 -1 hours 15 minutes, until the center becomes slightly jelly-like, but not liquid.
- Allow to cool to room temperature, then cover with food film so that it lightly touches the surface of the flan. Refrigerate for at least 3 hours and up to 4 days. To remove the dessert from the mold, swipe along with a small sharp knife boards form several times. Lower the bottom for a few minutes in hot tap water. Turn the round dish onto the mold and flip them together again, shaking a little to lay out dessert (or tap the bottom of the plate on the table). Caramel sauce will drain along the edges of the flan.
