Cuban Flan Recipe - Cooking Index
1/2 cup | 99g / 3.5oz | Sugar |
1 | Evaporated milk - (12 oz) | |
1 | Sweetened condensed milk - (14 oz) | |
8 oz | 227g | Cream cheese - cubed, softened |
3 | Eggs | |
1 teaspoon | 5ml | Vanilla extract |
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.
This recipe yields 12 servings.
Each serving: 297 calories; 146 mg sodium; 102 mg cholesterol; 13 grams fat; 38 grams carbohydrates; 8 grams protein; 0 gram fiber.
Source:
The Los Angeles Times, 01-03-2001
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