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Ninfa's Flan Published in Ellen Brown's Southwest
Tastes cookbook (HP Books, 1987), taken from the PBS television series, Great
Chefs of the West.
3/4
cup sugar
3eggs
plus 3 egg yolks
2teaspoons
vanilla extract
1(14-ounce)
can sweetened condensed milk
1
1/4 cups milk
2ounces
cream cheese, softened to room temperature 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 soufflé 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. Note: Flan can be made as long as
three days before serving and kept refrigerated covered with plastic wrap. Leave
in the pan until ready to serve. |
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