Flan was something I never, ever thought I was going to attempt making just because it looked impossible to do. One day, I decided I was going to try and make a flan. It couldn’t be that hard….and to be honest, it really wasn’t! The last time I made a flan was in late January, and with the cooler weather slowly approaching us once again, I feel like making another one will be on the agenda! The recipe I used is from Taste of Home.
- 3/4 cup sugar
- 1 package (8 oz.) cream cheese, softened
- 5 eggs
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- 1 tsp. vanilla extract
Yield: 8-10 servings
In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle). Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Recipe courtesy of: http://www.tasteofhome.com/recipes/creamy-caramel-flan
Kessler's Kitchenette 