elliemarkovitchThank you Dona Margarida for showing me your #ChocolateFlan . Obrigada! I have so much appreciation for her way of baking. She doesn't have a recipe book or a notebook with recipes. She made the recipe and decided 3 eggs was too much. "I prefer 2 eggs per can." I love learning her technique for pouring into the pan (see the video on the next frame. She pours in the center of the pan not to disturb the caramel) My caramel is usually set so I had to ask, but she was not worried. "It's a bit more runny today, no problem. It will work out." and ofcourse it did.
Margarida Maria Vieira da Silva #PudimDeChocolate
1 can (395g) condensed milk
1 395g of milk, use the can to measure it
3 TBSP unsweetened cocoa powder
1/3 cup of sugar and 1/2 cup of water to caramelize 1 8-inch ring mold or oval glass baking plate or ramekins
Preheat oven to 350 degrees F (175 degrees C). Place 1 to 2 inches of hot water in a roasting pan and keep warm in the oven.
In a medium saucepan over medium-low heat, melt sugar and water until liquefied and golden in color. (about 10 minutes). Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. (or split it into 5 ramekins for individual servings)
Combine the condensed milk, regular milk and eggs in a blender for about 3 minutes. Pour this mixture into the mold or divide the mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
Bake the pudim, in water bath for about 1 hour, test with a knife in the center comes out clean. It will turn golden brown on top and start separating from the sides of the mold. Let it cool, refrigerate.
To serve, carefully invert on serving plate.
- windycappThank you @EllieMarkovitch for sharing recipe.
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