Port Flan – a delicious recipe with sugar, water, tawny Port, whipping cream, eggs, cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325. Stir 3/4 cup sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing sides of pan with pastry brush dipped into water and swirling pan occasionally. Carefully pour caramel into six 1/2 cup custard cups. Set aside.
2
Boil Port in heavy medium saucepan until reduced to 1/2 cup, about 8 minutes. Remove from heat. Add remaining 1/3 cup sugar and whish until sugar dissolves. Whisk in 1 1/2 cups cream, then eggs. Divide mixture among caramel-lined cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until center of each custard moves only slightly when cup is shaken, about 40 minutes. Remove custards from water; cool. Refrigerate overnight.
3
Invert custards onto plates. Tops with whipped cream and berries.
596
kcal
Calories
42
g
Fat
41
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup plus 1/3 sugar, 1/3 cup water, 1 cup tawny Port, 1 1/2 cups whipping cream, and more.
Yes, Port Flan falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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