| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
|
Large Egg |
| 1 |
cn |
(14 Oz) Condensed Milk; Sweetened |
| 1 |
cn |
(12 Oz.) Evaporated Milk |
| 6 |
oz |
Cream Cheese |
| 1 |
ts |
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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