Tuesday, February 19, 2013
Here's the recipe I used for the Valentine's dinner last Saturday night: 1 cup sugar 6 large eggs (room temp) 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) can evaporated milk 1 teaspoon vanilla extract 1 ounce cream cheese (room temp) Preheat oven to 350°F. Select 2 oven safe containers, one that can easily fit inside the other. The large one will be used for a water bath and the smaller one is what you will cook the flan in. Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard. (Bain Marie) In a large pan over medium high heat, use a wooden spoon to caramelize the sugar until it turns a light golden brown. (do not stop stirring - this process will happen suddenly!) While still hot, pour the melted sugar into the smaller container, swirling it around until the entire bottom is covered then set aside. In a blender add the remaining ingredients and blend until smooth. Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan. Pour the custard into the pan being careful not to splash it. Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test. Remove from oven and allow to cool on rack. You may invert this onto a large serving dish with lip (the caramel sauce will be runny) or just serve it out of the container you cooked it in. I topped the flan with whipped cream and some dulce de leche. YUM!