Madeiran Flan (Pudim Flan)

From Yankee Magazine — July 2004

Puddings and Custards Recipes

Preparation Time: 20 minutes

Start to Finish Time: 70 minutes

Yield: 8 servings

This custard gets its velvety texture by being baked in a bain-marie—a shallow hot-water bath—for slow and even heating.

• 1/3 cup plus 1 cup sugar
• 6 eggs
• 1/8 teaspoon salt
• 2 cups milk
• Zest of 1 lemon, grated fine

Melt 1/3 cup sugar in a heavy saucepan over medium-low heat until it turns golden brown. Carefully pour the caramel into a 1-1/2-quart casserole dish or divide it among eight individual ramekins (or custard cups) and set aside.

Bring a kettle of water to a boil and preheat oven to 350°. Meanwhile, in a mixing bowl, beat eggs and sugar with an electric mixer until pale yellow. Stir in salt, milk, and lemon zest; mix well. Pour the mixture into casserole dish or divide among ramekins. Next, pour boiling water into a 2-quart (or larger) baking dish. Set casserole dish or ramekins into this larger pan and place in the oven. Bake 50 to 55 minutes at 350°, until centers no longer jiggle when tapped. Let cool. To serve, invert pan on a plate and let the carmelized sugar sauce ooze over the flan.

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