I’m having the most amazing time hanging out with my sweet grandmother who is my ultimate inspiration. While not skinnified, she has the simplest recipes and nifty little tricks up her sleeves. Simply amazing. To watch her cook is literally like a dance. She puts do much love into everything and it makes me so happy! I am trying to learn everything I can from her and hopefully make something even half as good! This I actually made, under her direction.
While not cooking this way and usually looking for ways to skinnify everyday each day, I felt it was appropriate to share grandma’s recipes as they are because after all, sometimes, it is absolutely alright to splurge in the calories, especially when something is made for you with so much love. I hope it is able to come through in the pictures!
Simple. 3 ingredients. A lifetime of memories in the kitchen! Another unrestricted recipe, free of drama and nothing else: from her kitchen to yours, if you dare!
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Grandma’s Brazilian Pudim de Leite
For the “caramel” sauce:
1 cup of sugar
1-2 tbsp water
Melt the sugar in a sauce pan, little by little using the water to thin it out until it reaches a syrupy consistency. This will take a few minutes and this “caramel” will go on the bottom of the flan pan. You may also use a bundt cake pan but the middle needs to be covered, if it isn’t naturally sealed, use aluminum paper to make it so.
For the ? Pudim de Leite (Brazilian flan)
4 eggs
1 can of condensed milk
1 can of milk
Optional: 1 tbsp of flour
In a blender or using a stand mixer, add all ingredients except the flour. Grandma says the tbsp of flour adds to the consistency of the custard and you may or may not include it, but it should be added at the end for a quick blend. Pour evenly over the caramel sauce in the center of the pan.
Prepare a double boiler.
How?
Use a larger pan (such as a roasting pan) and place bundt cake or flan form in the center. Grandma makes baked it on stovetop.
Her tip: cut half a lemon into slices and place on bottom of double boiler to prevent charring. She has vintage pans that require extra care, you might be OK.
Pour water about half-way into double boiler. Cover pot with lid or aluminum foil and place over stove top on high heat and cook for about 1 hour. You will need to check every 20 minutes to make sure the water from the double-boiler is not completely dry and replenish it half way again until the water is nearly gone as the custard sets. This could also be done in the oven at high heat, about 400deg (my mother often makes it this way), but grandma’s way is stovetop.
It will be ready when firm to touch and “wiggles” gently when you move the pan side to side.
Xoxo, Ana and Grandma ?
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