groll@uunet.uu.net (Jayne Gordon Groll) (07/08/90)
In article <1990Jul5.170527.1035@mthvax.cs.miami.edu>, 54325eh@homxa.att.com (Elin C Upperco) writes: > I'm looking for any and all good flan recipes. My husband loves > flan and I am not able to find a really good recipe. I have had > the typical flan with caramel sauce and flan with maple syrup and > flan with cream cheese...all were great! but, alas, I have no recipes > (I asked for them but people just keep forgetting!!). This is a great recipe for flan - the secret - don't rush the removal and make sure that it is baked through - otherwise it will be runny in the center. FLAN 14 ounces sweetened condensed milk 1/2 cup water 4 eggs 1 Tablespoon vanilla 3 ounces cream cheese, softened Topping: 1/2 cup sugar 2 Tablespoons water Preheat oven to 325 degrees. In the workbowl of a blender or food processor, combine the sweetened condensed milk, 1/2 cup water, eggs, vanilla and softened cream cheese. Process at medium speed for 1 to 2 minutes or until smooth and slightly thick. In a small saucepan, combine sugar and remaining water. Heat over a low heat, stirring constantly, until boiling and light brown in color (5 to 10 minutes). Immediately transfer sugar-water mixture to an ungreased souffle pan or glazed ceramic mold. Spread mixture evenly around bottom of pan. Place pan or mold in a 9 inch round cake pan filled with very hot (not boiling) water. Pour the blended cream cheese mixture evenly over the caramel. Bake for 1 hour or until top is brown and an inserted toothpick comes out clean. Remove from oven and cool in pan for 1/2 hour. One hour prior to serving, loosen the sides of the pan with a non-serrated knife. Invert pan over a serving tray and tap bottom gently to release flan. (The caramel will drip over the top and sides of the pudding.) Refrigerate until ready to serve. Enjoy - Jayne