Name: Ninfa's Flan
Ingredients: 3/4 c Sugar; 3 Eggs plus 3 egg yolks; 2 ts Vanilla extract; 1 cn (14-ounce) sweetened condensed milk; 1 1/4 c Milk; 2 oz Cream cheese, softened to room temperature

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Mexican	Dessert, Mexican/tex	1	Servings

INGREDIENTS

3/4	c	Sugar
3		Eggs plus 3 egg yolks
2	ts	Vanilla extract
1	cn	(14-ounce) sweetened condensed milk
1 1/4	c	Milk
2	oz	Cream cheese, softened to room temperature

INSTRUCTIONS

Place sugar in small skillet over medium-high heat and stir while it
liquefies. Let sugar boil until it caramelizes to a walnut brown, stirring
occasionally. Watch carefully so that it does not burn. Pour the caramel
into the bottom of a 9-inch flan pan or souffl. dish and, working very
quickly, spread it evenly with a rubber spatula over the bottom of the pan.
Preheat oven to 350 degrees. Place eggs, yolks, vanilla, milks and cream
cheese in a blender or food processor and process at least 5 minutes.
Pour mixture into the flan pan and place in larger baking pan in the center
of the oven. Pour boiling water halfway up the sides of the pan. Bake 1
hour and 10 minutes or until knife inserted in the center comes out clean.
Watch carefully and cover the flan with foil if the top seems to be getting
too brown. Remove from oven, cool to room temperature, then cut around the
edges and invert onto a deep-sided serving plate. Serve each piece with
some of the caramel syrup.
Note: Flan can be made as long as three days before serving and kept
refrigerated covered with plastic wrap. Leave in the pan until ready to
serve. "Published in Ellen Brown's Southwest Tastes cookbook (HP Books,
1987), taken from the PBS television series,Great Chefs of the West. "
LP note: Ninfa is a legend in Houston. She started with a family restaurant
over in an industrial section of town. It became very popular and she
expanded to form a popular chain. Ninfa has now retired, I believe, and the
chain has had some financial bad times and has, I think, declared
bankruptcy. Still it flourishes at many locations, and we eat at one in our
neighborhood weekly.
By Lou Parris <lbparris@earthlink.net> on May 13, 1997
Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620
by Lou Parris <lbparris@earthlink.net> on May 26, 1997

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”