Bread Pudding Leche Flan

Strong caramel flavors for this new proposal Bread Pudding Leche Flan (Crème Caramel-Leche Flan), as we have become accustomed to call.
A Caramel Cream with Brazilian roots, with toast bread (or stale easter brioche bread) baked in the oven in a bain- marie until thick cream and gain caramel beautiful color on the surface. It is soft in texture, like all creams, with slight caramel aromas and colors. A mild sweetness whipped cream to serve it more elegantly, flavors and beautifies it.
Yours!

work: 20′

time: 2h:30′

easy:

★ In the new blog application you can see enlarged the photos if you click the picture.

Cream (~8 servings) 450g (15.9 oz) fresh milk 200g (7.1 oz) sour cream 150g (5.3 oz) sugar 5 eggs 4 slices of three days stale bread, white or whole 40g (1.4 oz) soft butter 1 tsp vanilla extract	Caramel 150g (5.3 oz) sugar 50g (1.8 oz) water First prepare the caramel. On medium heat put a saucepan and add the water and sugar. Let it melt without shuffle.	When it begins to melt the sugar and darken slightly, shake circularly the pot holding it by the handle. Do not use spoon. When the caramel gets a deep golden color but be fluid, and before it starts to smell burnt, remove from the heat.
Pour the caramel into refractory, round Ø20cm × height:8cm (Ø7.9 in × height:3.1 in) form. Grab the form and turn round to spread the caramel and the walls of a height of 2-3cm. Leave aside for a while.	To make the cream, add all the ingredients in the food processor and beat well to make a homogeneous mixture.	The cream is watery, will thicken during baking. Pour the mixture of cream to the form you have the caramel.
Put the form inside a larger pan and add warm water until about half of the form. Careful not to throw water into the form with cream.	Bake in a preheated oven in air at 180℃ (356℉, Gas:4.2) for 30'-35'. Taste with a wooden skewer / straw until the cream center comes out clean.	When the form with the cream get cool, refrigerate for a couple of hours. Take the pan from the refrigerator, cover it with a serving platter and with a sudden movement invert. Whipped Cream 200g (7.1 oz) sour cream 2 tbsp powdered sugar For the whipped cream, beat well the cream until it thickens. Towards the end add the icing sugar and beat some more. Put it in a piping bag and make the rosettes on the surface of cream caramel surface.

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Author Z. G. Sifaki