| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Desserts | 4 | Servings |
INGREDIENTS
| 4 | Large Egg | |
| 1 | 14 Oz Condensed Milk | |
| Sweetened | ||
| 1 | 12 Oz. Evaporated Milk | |
| 6 | oz | Cream Cheese |
| 1 | t | Vanilla Extract |
INSTRUCTIONS
(1) Mix eggs, milk, and vanilla together. (2) Soften the cream cheese and mix it together with the other ingredients. Be careful not to over-mix the cream cheese or it will cause air pockets in the flan. (3) Prepare a caramel by cooking 1/2 cup of sugar over a low flame until the sugar liquifies. Use a metal container to do this. (4) Turn just enough caramel into the pan/ ramekin to cover the bottom. (5) once the sugar is hard , pour the batter you prepared in steps 1 & 2 into the pan/ ramekin. (6) place pan/ ramekin into a bain-marie. The pan/ ramekin in which the ingredients are in should be 3/4 submerged in water. (7) Bake at 325 degrees Fahrenheit for about 1/2 hour. The flan is done when a knife/ toothpick inserted into it comes out clean. Suggested Wine: Sangria Serving Ideas : Serve slices inverted so the caramel is on top NOTES : This is an excellent cheesecake like dessert. Recipe by: Angelica Torres Posted to MC-Recipe Digest by MJFreeCDM <[email protected]> on Mar 10, 1998
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