Portuguese Choux Flan with Port Wine

Ingredients:

• 1.5 cups of sugar
• 1/2 cup water
• 8 eggs of category CO
• 4 egg yolks from category CO eggs
• 1 tbsp. plus 2 tbsp. sugar
• 2 tsp vanilla
• 1 liter of low-fat cream (10-12%)
• 2 tsp port wine

Preparation:

1. Preheat oven to 160°C (325°F). To make the caramel, combine sugar and water in a medium saucepan. Make sure no sugar granules stick to the edges of the pan (brush them off with a damp pastry brush). Cook over medium heat, swirling the pan occasionally, until the mixture turns golden brown and smells like caramel. This will take about 10-15 minutes.
   
   Pour the caramel into a 9-inch round cake pan and use an oven mitt to rotate the pan so that the sides and bottom are covered with a thick layer of caramel.
2. In a large bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and 2 cups of cream, being careful not to incorporate air into the mixture.
   
   In a small saucepan, bring the remaining cream and port to a gentle simmer and gradually whisk them into the egg mixture, whisking constantly until combined. Pour the mixture through a sieve into the prepared tart pan. Place the tart pan in another large baking dish filled with very hot tap water, until the water comes halfway up the sides of the tart pan.
   
   Bake for about 1 hour 15 minutes, until the center is slightly set but not runny.
3. Let cool to room temperature, then cover with plastic wrap, making sure it barely touches the surface of the flan. Refrigerate for at least 3 hours and up to 4 days. To remove the flan from the pan, run a small, sharp knife along the edges of the pan several times. Place the bottom in hot tap water for a few minutes.
   
   Invert the round plate onto the pan and turn them over again, shaking them gently to release the dessert (or tap the bottom of the plate on the table). The caramel sauce will run down the edges of the flan.