"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Neapolitan Flan Recipe

4.8 stars - based on 2 votes
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This recipe for Neapolitan Flan, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaime Acosta - QA
Added: Sunday, February 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can of evaporated milk
1 can of condensed milk
8 eggs
1/2 bar of cream cheese, or 8 oz.
1/2 cup raisins (if desired)
3 oz. sugar
2 tsp. vanilla

Directions:
Directions:
Preheat oven to 350F. In sauce pan at slow heat, place sugar with 2 tablespoons of water and stir frequently until sugar melts and has a golden color. Pour caramel in glass oven container - covering the bottom of it. Mix all ingredients in blender (except raisins) and place mixture in container with caramel in it, then sprinkle raisins. Get another bigger oven glass container and fill half way with water to use as double broiler, place mixture container inside bigger container and place inside oven for about 40 minutes, checking every 20 minutes with a knife at the center of flan until knife comes out clean. When done, let it cool for 15 minutes. Chill for about an hour before serving.

 

 

 

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