| 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 <MJFreeCDM@aol.com> on Mar 10, 1998
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