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Desserts, Specialty, Creams

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Spanish Brandy Flan

2 c sugar 1/2 c water
18 egg yolks 2 12-oz. cans of evaporated milk
1 c sugar 6 T Spanish brandy

Preheat oven to 350°F. Reserve 12 3/4-cup soufflé dishes or custard cups

For 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.

Meanwhile, 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.

Source 4.

Cream Cheese Flan

3/4 c sugar  
3 eggs 1 14-oz. can sweetened condensed milk
3 yolks 2 oz. cream cheese, softened and at room temperature
1 3/4 c milk 2 t vanilla

Preheat oven to 350°F. Reserve 1 9" flan dish or pie pan.

For 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.

Place 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 that develops.

Source 2.

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