Side Pannel
Ninfa's Flan
Ingredients List
- 3/4 c Sugar
- 3 Eggs plus 3 egg yolks
- 2 ts Vanilla extract
- 1 cn (14-ounce) sweetened
- -condensed milk
- 1 1/4 c Milk
- 2 oz Cream cheese, softened to
- -room temperature
Directions
Place sugar in small skillet over medium-high heat and stir while it
liquefies. Let sugar boil until it caramelizes to a walnut brown, stirring
occasionally. Watch carefully so that it does not burn. Pour the caramel
into the bottom of a 9-inch flan pan or souffl”š dish and, working very
quickly, spread it evenly with a rubber spatula over the bottom of the pan.
Preheat oven to 350 degrees. Place eggs, yolks, vanilla, milks and cream
cheese in a blender or food processor and process at least 5 minutes.
Pour mixture into the flan pan and place in larger baking pan in the center
of the oven. Pour boiling water halfway up the sides of the pan. Bake 1
hour and 10 minutes or until knife inserted in the center comes out clean.
Watch carefully and cover the flan with foil if the top seems to be getting
too brown. Remove from oven, cool to room temperature, then cut around the
edges and invert onto a deep-sided serving plate. Serve each piece with
some of the caramel syrup.
liquefies. Let sugar boil until it caramelizes to a walnut brown, stirring
occasionally. Watch carefully so that it does not burn. Pour the caramel
into the bottom of a 9-inch flan pan or souffl”š dish and, working very
quickly, spread it evenly with a rubber spatula over the bottom of the pan.
Preheat oven to 350 degrees. Place eggs, yolks, vanilla, milks and cream
cheese in a blender or food processor and process at least 5 minutes.
Pour mixture into the flan pan and place in larger baking pan in the center
of the oven. Pour boiling water halfway up the sides of the pan. Bake 1
hour and 10 minutes or until knife inserted in the center comes out clean.
Watch carefully and cover the flan with foil if the top seems to be getting
too brown. Remove from oven, cool to room temperature, then cut around the
edges and invert onto a deep-sided serving plate. Serve each piece with
some of the caramel syrup.
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