| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Mexican, Cheesecakes |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Sugar, divided |
| 8 |
oz |
Cream cheese, softened |
| 5 |
|
Egg yolks, beaten |
| 13 |
oz |
Evaporated milk |
| 1 |
cn |
Sweetened condensed milk |
| 13 |
oz |
Can water measured in milk can |
| 1 |
ts |
Vanilla |
| 1 |
pn |
Of salt |
INSTRUCTIONS
Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar
dissolves into a light brown syrup. Pour immediately in flan pan or shallow
dish and let cool and harden. In mixing bowl, place cream cheese; add
beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and
salt. Blend with caramelized sugar and set in a pan of hot water. Bake at
350 for 1 1/2 to 1 3/4 hr.
Note - Flan will look soft, but hardens in refrigerator. Be sure to chill
thoroughly; it is better if it can be refrigerated overnight. When ready to
serve, invert on a flat plate, and teh flan will come out easily with the
caramel sauce on top. Do not freeze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”