|2 c sugar
cans of evaporated milk
|1 c sugar
||6 T Spanish
oven to 350°F. Reserve 12 3/4-cup soufflé dishes or custard
caramel: Combine sugar and water in heavy saucepan. Stir until dissolved
over medium heat, then boil without stirring until syrup turns deep
golden, about 15 minutes. As it comes to color, you may need to
carefully swirl saucepan. Brush down sides of pan if sugar crystals
should develop with a clean, wet pastry brush. Carefully and immediately
pour caramel syrup into the reserved dishes, evenly dividing the
syrup. Let stand until set, about 15 minutes.
prepare flan mix: Whisk all ingredients in large bowl to combine.
Arrange the dishes in a large baking pan. Carefully ladle the flan
mixture into the dishes. Add enough hot water to the large pan to
come up about halfway to the sides of the dishes. Bake until the
flan is set, about 40 minutes. Remove from water and let cool to
room temperature. Cover each and chill overnight. For service: run
a thin, small knife around the edge of the dishes to loosen flan,
and invert onto plate. Serve with any caramel syrup that may form
on the bottom of the dish.
can sweetened condensed milk
cream cheese, softened and at room temperature
3/4 c milk
||2 t vanilla
oven to 350°F. Reserve 1 9" flan dish or pie pan.
caramel: Place sugar in heavy pan over medium-high heat and stir
until sugar liquefies and becomes a caramel syrup. Watch carefully
to prevent the sugar from burning. Immediately pour the caramel
into the bottom of the dish. Quickly work to spread evenly with
a high temperature rubber spatula. Reserve.
the flan ingredients in bowl of a food processor and process for
5 minutes. Pour this into reserved flan dish, and place this dish
in middle of large baking pan. Pour in hot water until it reaches
about halfway up the sides of the dish. Bake for about 1 hour and
10 minutes, or until flan is set and tests clean. If top starts
to brown before it is done, cover with foil. Remove from oven, remove
from baking pan, and allow flan to cool to room temperature. Cover
and chill until ready for use, up to 3 days. To serve, run a thin,
small knife around the edges to loosen, place a serving dish or
plate over the top and quickly invert flan. Serve with any syrup
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