Portuguese Tea Flan

Portuguese Tea Flan is a gluten free and lacto ovo vegetarian side dish. One portion of this dish contains about 8g of protein, 7g of fat, and a total of 298 calories. This recipe serves 8 and costs 66 cents per serving. Head to the store and pick up egg yolk, tea, whole milk, and a few other things to make it today. 608 people found this recipe to be tasty and satisfying. Several people really liked this European dish. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 25%. Flan de Arroz con Leche (Rice Pudding Flan), Guavan and Cheese Flan (Flan de Guayaba y Queso), and My Simple Custard Flan ( Filipino Leche Flan) are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Position a rack on the middle of the oven and crank the heat to 325°F (160°C).2. Fill a kettle with water to bring to a boil. Combine the milk and tea leaves in a small saucepan and bring to the merest simmer over medium-low heat. Remove the pan from heat and allow the milk to steep until deeply infused, about 10 minutes. Strain the mixture into a bowl, discard the tea leaves, and let the milk cool until just warm.3. Meanwhile, heat 1 cup of the sugar and 2 tablespoons of water in a small saucepan over medium heat without stirring until the sugar melts and begins to color a bit. Resist the urge to stir; instead, swirl the pan occasionally. Continue cooking the mixture until it’s a dark maple-syrup brown and gives off a rich aroma of caramel, 10 to 15 minutes.4. Carefully pour the caramel into a 1 1/2-quart flan mold or metal baking dish, such as an 8-inch square cake pan, tilting the pan to coat the bottom and sides. Set aside.5. Stir the eggs, the yolk, and the remaining 1 cup of sugar with a wooden spoon in a medium bowl until the sugar has dissolved, about 3 minutes. Slowly tip in the infused milk, stirring all the while. Pour the mixture into flan mold and set the mold in a small roasting pan. Place the whole contraption in oven and pour enough boiling water into the roasting pan to come halfway up the sides of the mold.6. Bake the flan until set around edges but slightly jiggly in middle, 45 minutes to 1 hour 15 minutes, depending on your oven and the size and depth of the mold. Remove the mold from water bath and place it on a work surface to cool to room temperature. Refrigerate until well chilled, about 3 hours.7. If the flan hasn’t released from the sides of the mold, run a sharp knife around the pan. To serve, place a deep plate on top and flip. Gingerly slip off the mold.

 

Step by step:

1. Position a rack on the middle of the oven and crank the heat to 325°F (160°C).

2. Fill a kettle with water to bring to a boil.

3. Combine the milk and tea leaves in a small saucepan and bring to the merest simmer over medium-low heat.

4. Remove the pan from heat and allow the milk to steep until deeply infused, about 10 minutes. Strain the mixture into a bowl, discard the tea leaves, and let the milk cool until just warm.

5. Meanwhile, heat 1 cup of the sugar and 2 tablespoons of water in a small saucepan over medium heat without stirring until the sugar melts and begins to color a bit. Resist the urge to stir; instead, swirl the pan occasionally. Continue cooking the mixture until it’s a dark maple-syrup brown and gives off a rich aroma of caramel, 10 to 15 minutes.

6. Carefully pour the caramel into a 1 1/2-quart flan mold or metal baking dish, such as an 8-inch square cake pan, tilting the pan to coat the bottom and sides. Set aside.

7. Stir the eggs, the yolk, and the remaining 1 cup of sugar with a wooden spoon in a medium bowl until the sugar has dissolved, about 3 minutes. Slowly tip in the infused milk, stirring all the while.

8. Pour the mixture into flan mold and set the mold in a small roasting pan.

9. Place the whole contraption in oven and pour enough boiling water into the roasting pan to come halfway up the sides of the mold.

10. Bake the flan until set around edges but slightly jiggly in middle, 45 minutes to 1 hour 15 minutes, depending on your oven and the size and depth of the mold.

11. Remove the mold from water bath and place it on a work surface to cool to room temperature. Refrigerate until well chilled, about 3 hours.

12. If the flan hasn’t released from the sides of the mold, run a sharp knife around the pan. To serve, place a deep plate on top and flip. Gingerly slip off the mold.

Nutrition Information:

covered percent of daily need