Every weekend we go into the kitchen with recipes for both big and small days. This Sunday we are making a Portuguese dessert recipe, a passion fruit flan.
On this long weekend, we start the preparation of a pudim (1), a Portuguese flan, with caramel, but especially with passion fruit and tangerine peel. Since it is better to start the recipe the day before (and up to three days in advance), enough talking and walking in the kitchen.
For 6 people you will need: 100 g powdered sugar; five large passion fruits (90 g pulp); 397 g canned condensed milk; 320 g whole milk (semi-skimmed milk will not be suitable); 1 tbsp. finely grated tangerine peel; 1/2 tsp. teaspoon chili flakes (optional, less if you prefer); two large eggs + one yolk; 1 tbsp. vanilla paste; 1 pinch of fine salt.
Preheat the oven to 170°C (without hot air). Prepare a 20 cm round baking dish or a mold without a removable base, otherwise your caramel may leak.
In a nonstick pan, sprinkle the sugar evenly and place over medium heat. Cook for 5-6 minutes, swirling the pan as the sugar begins to melt. Continue to cook until the sugar melts and turns from light amber to dark amber. Keep a close eye on the pan, you have to take it off the heat as soon as it turns a darker amber color, otherwise the caramel can easily burn. Pour the caramel into your dish or mold and swirl it between your hands to coat the bottom evenly. Set aside while you prepare the cream.
Put the passion fruit pulp in a mixing bowl with condensed milk, whole milk, tangerine peel, chilli flakes, egg, egg yolk, vanilla and salt. Whisk gently until everything is well combined. Do not beat too vigorously, avoid creating air bubbles. Tap the caramel to make sure it has set. Place the pudim dish in a large ovenproof dish. Pour the custard through a sieve into the pudim dish, then discard the solid residue.
Place the baking dish in the center of the oven. Pour hot (not boiling) water into the large dish halfway up the sides of the pudim dish. Bake for 45 min., until the top is set but still bubbly. Remove the baking tin from the oven and leave to cool for an hour before removing from the water bath and refrigerate overnight.
Take the pudding out of the fridge 10 minutes before serving. Run a knife around the edges to remove the mold. Place a large deep dish on top of the pan, then flip quickly. Carefully lift the pan, the pudding should have come loose on the dish, but if not, give the top and sides of the pan a good whack. Slice and serve.
(1) Recipe taken from Mezcla by Ixta Belfrage, ed. Hachette Kitchen, 2023, €35.
