Pudim de leite condensado (Brazilian flan)
- 1 can sweetened condensed milk (370 g)
- 500 ml semi-skimmed milk
- 5 organic eggs
- Pinch of grated fresh root ginger
- Pinch of cardamom
- Finely grated zests of lemon and orange
- 150 ml caramel
- Pinch of salt
Preheat the oven to 120°C.
Whisk together the eggs, salt, cardamom, ginger and orange and lemon zest in a bowl.
Add the condensed milk and semi-skimmed milk and blend.
Brush the inside of a cake tin generously with fairly thick caramel sauce.
Add the flan mixture, cover and place in the oven in a preheated bain-marie (the hot water must be the same depth as the flan).
Cook for around 80 minutes.
Chill overnight in the fridge.
The easiest way to remove the ‘pudim’ is to heat the tin slightly using a blowtorch. Serve with Chantilly cream.