"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Flan Recipe

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Flan image

 

This recipe for Flan, by , is from MLHS Class of 2019 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tzitlalic Davalos

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup sugar
1 package (8 ounces) cream cheese, softened
5 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Directions:
Directions:
šIn a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an non greased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

šIn a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

šPlace the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

šRemove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

šTo unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes prep, 50 minutes baking+chilling
Personal Notes:
Personal Notes:
When preparing flan one must feel harmonious. If the preparer of flan is bitter the dish will come out watery and unpleasant. Flan can cure any illness, whether physical or mental--at least that is my mothers firm belief, although she hasn't given sufficient credit to it for quite some time now. The moment my mother opens the can of condensed milk, the smell instantly reminds her of the many times she made flan as a child. My mother always cracks the eggs carefully, insuring no egg shell falls into the mixture because it could alter the flavor and texture of the flan. Flan is the way to anyone's heart. The delicious texture melts in your mouth as ice cream melts on a hot summer day.

 

 

 

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