Cuban Flan
List of Ingredients
Active Work Time: 10 minutes * Total Preparation Time: 1 hour, 15 minutes plus 4 hours chilling
1/2 cup sugar
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, cubed and softened
3 eggs
1 teaspoon vanilla extract
Recipe
* Cook sugar in saucepan over medium-high heat, stirring, until dissolved, about 5 minutes. Continue to cook, but do not stir, until sugar caramelizes and becomes a rich, dark brown, about 4 to 5 minutes. Pour into 9-inch cake pan, spreading evenly. Cool. Set pan in a larger pan so there's at least 1 inch of space around sides of flan pan.
* Blend evaporated and condensed milks, cream cheese, eggs and vanilla in a blender. Carefully pour into prepared pan. Add about 1/2 inch water to larger pan. Bake at 350 degrees until center of flan still jiggles a little when pan is shaken, 55 to 60 minutes. Cool, then chill at least 4 hours. Invert it onto serving plate, slice and serve.
12 servings. Each serving: 297 calories; 146 mg sodium; 102 mg cholesterol; 13 grams fat; 38 grams carbohydrates; 8 grams protein; 0 gram fiber.
The recipe was from the former Los Angeles Times column "My Best Recipe" in 1979. In LA Times 01/03/01
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