Monday, February 11, 2008

Flan by Anjali Leon


1 can condensed milk
1 can evaporated milk
1 cup milk
3 eggs
7 oz philadelphia cream cheese
1/2 tsp vanilla extract
1 cup sugar


For caramel: Melt 1 cup of sugar in a heavy pan until caramelized. (Note: Use medium to slow heat to avoid sugar burning. You can add 1 Tbsp lemon juice to sugar for added flavor). Pour in mould or oven-proof dish and swirl so caramel lines the dish.

For custard: Use an electric beater to beat the cream cheese until smooth. Add the eggs and continue beating to form a smooth batter. Blend in the evaporated milk, condensed milk and regular milk. Add the vanilla extrace. Refrigerate for 10 minutes. Skim off milk fat that forms on the top.

Pour custard over caramel and place the dish in a water bath. Bake at 300 degrees for 1 hour and 15 minutes.

Cool in refrigerator. When ready to serve, place dish in warm water and turn the dish over a serving platter to release the custard. Delicious with mixed berries.

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