Don't you think it's about time that we create a Family Cookbook? Well, I DO! I've spent some time researching trying to come up with the easiest (free) way to get it going, and I believe this is it. Please post any of your favorite recipes, also any tips -- cooking, household, beauty, whatever -- and any inspirational thoughts (whether your own, or someone else's.) I would LOVE to have pictures to include as well. You could take pictures of the dishes/recipes you are submitting, or even just great pictures (or even below average pictures) of you and your family!

Please label each post with an appropriate label (i.e., salad, dessert, vegetarian, household tip, inspiration, etc.) Go ahead and add labels as needed; and it's ok to have more than one label per recipe/post.

My plan is to take what we assemble here, and put it into book form. I would love to have it ready for our Thanksgiving Extravaganza!

Sunday, September 2, 2012

Pudim de Leite

Pudim de Leite
(Brazilian-Style Flan)

1 c. sugar                                                                                         
1 can sweetened condensed milk                                              
equal volume of regular milk (use the can to measure
3 eggs 
1 8-inch ring mold

Place 1 to 2inches of water in a roasting pan. Place the pan in the oven and preheat to 325 degrees.

Put the sugar in the ring mold. Place the mold directly over the medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Be careful it is hot! Let the mold cool.

Combine the condensed milk, regular milk and eggs in a blender. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator for at least 6 hours.

Just before serving run a knife around the ring mold to loosen. Place a deep platter over the mold and invert. The pudim should slide out easily. Spoon caramel sauce over the top and serve. Yummy! Serves 10.
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