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

The Moors Restaurant

Milan Costa

3/4 cup plus 1/3 cup sugar

1/3 cup water

1 cup tawny Port (the better the Port, the better the flan)

11/2 cups whipping cream

4 large eggs

Raspberries

Whipped cream

Preheat oven to 325°.

Stir the 3/4 cups sugar and the 1/3 cup water in a heavy saucepan over low heat until sugar dissolves. Increase the heat and boil without stirring until the syrup turns a deep amber. Brush the sides of the pan with a pastry brush moistened with water. Swirl the pan occasionally. Carefully pour the caramel into six one-half cup ramekins. Set aside.

Boil the Port in a heavy, medium sized saucepan until reduced to one-half cup, about 8 minutes. Remove from the heat. Add the remaining sugar and whisk until the sugar dissolves. Whisk in the cream, then the eggs. Divide the mixture into the caramel lined ramekins. Place cups in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the ramekins. Bake until the center of each custard moves only slightly when the ramekin is shaken. Remove custards from the water and cool.

Refrigerate overnight.

To serve, invert onto plates. Serve with raspberries and whipped cream.

Serves 6.