Monday, June 28, 2010

Creamy Flan

I was previously married to someone who was half Fillipino. With that came cooking the cuisine, which including luscious flan. I hated the idea of cooking it traditionally, because it was REALLY bad for you. I came across this flan recipe many years ago in Taste of Home magazine and have been making it ever since!

Caramel Bottom
In a non-stick saucepan, melt about 1/4 cup of granulated sugar until it's liquid. Pour into a 2 quart round glass baking dish.

Flan Filling
8 oz. brick of softened cream cheese
5 eggs
1 can sweetened condensed milk
1 can evaporated milk
splash of vanilla

In a large bowl, beat cream cheese until smooth. Add 1 egg at a time, beating with mixer. Add in sweetened condensed milk, evaporated milk and vanilla. When fully incorporated, pour into glass baking dish over the sugar (which has now hardened).

Bake at 350 degrees for 50 minutes. Remove from oven and let cool. If you'd like you can invert over a serving plate. It tastes even better when it's been refridgerated!

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