Delimar's Flan - Outstanding!!!
"A co-worker brought in a tray of Flan that his wife had made. I prefer the simplicity of a nice custard, but boy was this flan fantastic. I highly recommend this creamy confection."
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 1 1⁄2 cups sugar
- 5 eggs
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1⁄2 teaspoon pure vanilla extract
- 12 ounces cream cheese
directions
- Preheat the oven t0 350 degrees farenheit.
- Pour the sugar into an stovetop/oven-safe dish (such as a 9" pie plate). Place pan on stovetop and melt the sugar until it is a deep amber color. Carefully remove thepan (it will be very hot) from the stove and swirl the hot sugar liquid to coat the sides of the pan. This prevents the flan from sticking to the pan as it cooks. Set this aside to cool completely.
- In a blender, mixer or food processor, combine other ingredients. Pour the mixture into the cooled, coated pan. Place the pan in a tray larger than it is and fill bottom tray with 1" of water. Place the pans into the oven and bake for 35-40 minutes.
- The flan is ready to be taken out of the oven when two things happen: the top is toasty brown in color and the firmness is a bit harder than Jell-0 when touched with a finger. (Careful -- it's hot).
- Let flan cool completely.
- To flip the flan onto a serving plate: Note that the sugar is now liquid and will be runny so be careful when doing this step. With a sharp paring knife, gently detach the edges of the flan from the pan. Place the pan on the counter, and rotate it clockwise and counter-clockwise until the flan comes loose from the pan. You will notice this has happened when the flan starts to "dance" on its own as you continue to move the pan around. Place a wide serving dish on top of the pan and in a single motion, flip the pan over. The flan should now be resting on the serving dish.
- Enjoy and let me know how you liked it!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
<br>
<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
<br>
<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
<br>
<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
