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Name: Rildos Brazillian Pudding (Flan)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 tb Sugar; 1/2 c Water; more or less; 3 lg Eggs; Milk; to fill container to 4; 1 cn Condensed milk; 2 tb Brazilian cheese; (like

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INGREDIENTS

4 tb Sugar
1/2 c Water; more or less
3 lg Eggs
Milk; to fill container to 4
CARMEL
CUSTARD
1 cn Condensed milk
2 tb Brazilian cheese; (like

Servings

INSTRUCTIONS

Put the eggs, cheese and condensed milk into a quart container; fill with whole milk. Blend in a blender or with hand held blender, until well mixed. Take a 1 1/2 quart souffle pan and have it ready. Sprinkle 4 Tablespoons of sugar in skillet (best Teflon covered, or T-fal) over bottom, a little up the side. Put pan on top of oven on low heat, and the sugar will melt. After the sugar melts pour in 1/2 cup of water and let simmer on low heat until it bubbles (dont use the spoon), tilt and play with pan, until caramelized. You might need to add a bit more water. When its all caramelized, you put in souffle pan (NO butter). Cover the sides and the bottom. Pour the custard over the caramel in pan. Cover the top with aluminum foil. Preheat the oven to 375. You will need a large casserole; 9x12 or bigger to hold the souffle pan. Pour water into the casserole, place in middle, of casserole...put it in the oven. Bake for 1 1/2 hours, test with fork (remove small part of foil) to see if it is dry and firm (doesnt shake)... Cool and then refrigerate...serve cold. Turn it out, after it is cool. NOTES: The cheese doesnt really give flavor but cancels out the taste of the eggs. Aunties Note: This recipe was given to me Rildo Ferreira who lives in Framingham and is from Brazil. Posted to MC-Recipe Digest by "M. Hicks" on Feb 7, 1998

NOTES

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Rildos Brazillian Pudding (Flan)

4 tb Sugar
1/2 c Water; more or less
3 lg Eggs
 Milk; to fill container to 4
 CARMEL
 CUSTARD
1 cn Condensed milk
2 tb Brazilian cheese; (like

Put the eggs, cheese and condensed milk into a quart container; fill with  whole milk. Blend in a blender or with hand held blender, until well mixed.    Take a 1 1/2 quart souffle pan and have it ready. Sprinkle 4 Tablespoons of  sugar in skillet (best Teflon covered, or T-fal) over bottom, a little up  the side. Put pan on top of oven on low heat, and the sugar will melt.  After the sugar melts pour in 1/2 cup of water and let simmer on low heat  until it bubbles (dont use the spoon), tilt and play with pan, until  caramelized. You might need to add a bit more water. When its all  caramelized, you put in souffle pan (NO butter). Cover the sides and the  bottom. Pour the custard over the caramel in pan. Cover the top with  aluminum foil.    Preheat the oven to 375. You will need a large casserole; 9x12 or bigger to  hold the souffle pan. Pour water into the casserole, place in middle, of  casserole...put it in the oven. Bake for 1 1/2 hours, test with fork  (remove small part of foil) to see if it is dry and firm (doesnt shake)...    Cool and then refrigerate...serve cold. Turn it out, after it is cool.    NOTES: The cheese doesnt really give flavor but cancels out the taste of  the eggs.    Aunties Note: This recipe was given to me Rildo Ferreira who lives in  Framingham and is from Brazil.  Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 7,  1998

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Nutrition

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Serving Size: 1 Serving (330g)
Recipe Makes: 4 Servings

Calories: 750
Calories from Fat: 250 (33%)

Amt Per Serving		% DV

	Total Fat 27.8g	37 %
	Saturated Fat 11.6g	58 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 2.9g
Cholesterol 828.8mg		255 %
Sodium 395.9mg		14 %
Potassium 641.7mg		17 %
Total Carbohydrate 96.1g		28 %
	Dietary Fiber 0g	0 %
	Sugars, other 96.1g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 750

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