Serves: 5
Total Calories: 423
In a saucepan, heat the sugar and water over medium-high heat, stirring constantly with a wooden spoon. When sugar liquefies and turns a light amber color, about 8–10 minutes, pour into a 2-quart flan mold. Tilt until the caramel spreads evenly on the bottom of the mold. Set aside to cool.
In a blender, combine the condensed milk, whole milk, cream, and eggs and blend until smooth. Pour into the flan mold.
Preheat oven to 375 degrees.
Place the mold on a roasting pan and add boiling water to the pan halfway up the side of mold. (Be careful not to get water in the mold.) Bake for 40 minutes. Cool and refrigerate overnight. Garnish with fresh mint and fruit.
This Brazilian Flan recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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