"A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of you liking what you made are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one will ever know." (Jenni Ferrari-Adler)

Monday, November 8, 2010

Pudim de Cha Verde de Gorreana dos Azores (Green Tea Flan from Azores)

My best Non-pie Thanksgiving Dessert

One of my best childhood holiday memories was by far dinner at Gramma's. The apartment was very small, and always packed with people, it was noisy and loud and it smelled like home.  And very important.... gramma always had her special treat ready for us, her historical unmatched classic, no one could ever replicate her beautiful golden Flan.

This recipe is not mine but rather a Traditional Portuguese Recipe that dates back to the 17th century Convents where nuns developed and mastered dessert making and baking techniques and gave birth to what are still known today as "Doces Conventuais" or Desserts from the Convent, a Portuguese tradition that have stood the test of time.

This is also a recipe that illustrates the Portuguese contributions to our Global Village, combining sugar (from the Americas), tea (from china) and European baking techniques in one classic signature dish.

Enough blabbing for now. I really hope you try it this holiday season! Don't worry if you think you suck at baking or dessert making. I do too.... remember my failed attempts at baking? But this one came out perfect the first time I tried it.

Hope you enjoy!


12oz (350gr) of Sugar (4oz +8oz)
16oz (500ml) of Whole Milk
3 Tsb of green tea leaves
15 egg yolks


Preheat oven to 350F (180C).

In a medium sauce pan over medium low heat melt 4oz (125gr) of sugar until liquefied and golden in color. Pour hot liquid into a round baking dish,  turning the dish to evenly coat the bottom and  sides (you may use glass or ceramic, just make sure it can withstand the oven temperature). Coating the dish is a struggle, so don't get discouraged! It may take some practice, just make sure at least the bottom is covered.

Heat up milk to about 180F (80C), add green tea leaves and let it rest covered for about 10min.Use a strainer to separate milk from tea leaves. Reserve milk.

In a bowl whist egg yolks, then add remaining sugar and slowly incorporate the milk. Mix until smooth.  Pour egg mixture into the sugar coated baking dish. Cover dish with aluminum foil and oven bake it in a double boiler for about 60min.(see notes bellow).

Allow Flan to cool to room temperature and place it the fridge until ready to serve. 

To serve, flip it over a serving place deep enough to accommodate all liquid

And here is a slice for you

Notes: On baking the Flan. there are a couple different methods you can use for this.The most common being oven baking.  My Gramma sometimes instead of oven baking the flan speeded up the process by using a preassure cooker (I do not not recommend this method if you are not familiar with using pressure cookers, as I've had friends unleash explosions in their kitchens. Also instead of a glass dish you shoud use something closer to a cake dish with a lid).  this Flan was baked in a steamer for 60min (make sure your steamer can accomodate the baking dish). A dishcloth was placed on  top of steamer to help absorve some of heat and humidity. This will free up the oven for the turkey =D


  1. Humm como bom americano diz "Delicious" lol
    adoro ouvir eles a dizerem isso mesmo antes de provarem ...
    Mas vou exprimentar ... e sem panela de pressao porque me mete confusão e medo hihih
    és açoreana girl?

  2. Nope, i was born in brasil :)


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