Provincetown Portuguese Cookbook

Doces

Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Pudim Flan

Mary-Jo Avellar

21/2 cups half and half

1/2 cup Amaretto

4 whole eggs

3 egg yolks

2 tsp. vanilla

1/4 tsp. salt

3/4 cup plus 1/8 cup sugar

Whipped cream

Toasted almonds

Preheat the oven to 350°.

Melt the sugar in a heavy pan until it is syrupy and caramel in color. Be sure all of the sugar is melted and be careful. Sugar syrup can be dangerous and seriously burn. Swirl the syrup into 6 ramekins. It will harden, but don't worry. It will be liquid after the custard has baked.

Beat together the liqueur, eggs, yolks, vanilla and salt.

Bring the half and half almost to the boil. Slowly add the half and half to the custard mixture. Strain and pour into the ramekins.

Place the ramekins into a larger pan. Fill the pan with hot water until it comes one-half inch up the side of the ramekins. Bake for 30 minutes. The custard will be jiggly. Remove the ramekins from the water bath and allow the custard to set. The custard will continue to cook as it cools. Do not unmold the ramekins until the custard has cooled or the custard will collapse into a runny mess.

To unmold, run a sharp knife around the inside of the ramekin. Invert onto a dessert plate.

Serves 6.