Pudim - Caramel Flan

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1. 1Step 1: Mix the eggs and the yolks with the milk, the cornstarch and the bit of Porto.
2. 2Step 2: Put the 11 tablespoons of sugar in a small pan and put it on medium heat to caramelize. Stir constantly until you get a nice, brown caramel.
3. 3Step 3: Pour the caramel into your mold, on the bottom, but also try to put some on the sides by turning your mold around (careful, depending on the mold you use, it could be hot). By putting some caramel on the sides, it will make it easier later on to get the flan out of the mold.
4. 4Step 4: You then pour the mixture into the mold.
5. 5Step 5: The mold goes into a bigger pan that you fill up with water until approximately half the height of the Pudim mold.
6. 6Step 6: You then cook the Pudim in Bain Marie for 35-45 minutes (you need to look whether it is not liquid anymore). Try to not have water enter the mold with the Pudim. You cook it on medium heat. If you have a cover on your mold, it could be a good way to avoid water coming in.
7. 7Step 7: An alternative would be: to put the pudim in a large oven dish, fill up the oven dish with water, also half height of your mold. You can then cook the Pudim in the oven at 180 degrees celcius for about an hour. Check in between.
8. 8Step 8: Once it is finished, you let it cool off a bit, until luke warm temperature, you put a plate on it and turn it around. If it doesn't come out immediately (which was my case) you can gently hit a bit on the top and the sides of the mold. I guess the better the caramel was distributed, the easier it comes out.