Post by Jody on Feb 10, 2009 20:42:15 GMT -8
1½ cup granulated sugar
6 large eggs, room temperature
1 can sweetened condensed milk
1 large can evaporated milk
1 cup whole milk
4 ounces cream cheese, room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
Combine eggs, evaporated milk, whole milk, condensed milk, salt and cream cheese in a blender or food processor; process until smooth. Add vanilla and mix again.
Cook 1 1/2 cups sugar in a small heavy saucepan or a copper caramelizing pot over medium heat. Stir constantly until the sugar turns a honey color. As the sugar begins to dissolve, stir only occasionally. Once dissolved, continue cooking while stirring until it is a deep amber color. The color will change rapidly, so closely monitor the saucepan. Immediately after removing caramelized sugar from the burner, pour it into a 2-quart soufflé dish. Quickly tilt the dish in various directions so that the caramelized sugar coats the bottom and sides.
Pour the flan mixture through a fine mesh strainer to remove air bubbles into the soufflé dish, and then place it in a water bath of 1-2 inch hot water. Bake the flan on the middle rack in a preheated 350 degree F oven for 1 hour covered lightly with aluminum foil. Remove foil and continue cooking for another 45 minutes until firm.
Carefully remove from water and cool to room temperature completely.
Run a knife around edge of flan to loosen any part that may be stuck before refrigerating for a minimum of 4-6 hours.
Place a large rimmed platter or plate sprayed with non-stick spray upside down on top of soufflé dish and carefully but quickly turn right side up. If flan is not centered, carefully using the whole palm of hand gently push and nudge into position. Non-stick spray should make this very easy with no cracking.
6 large eggs, room temperature
1 can sweetened condensed milk
1 large can evaporated milk
1 cup whole milk
4 ounces cream cheese, room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
Combine eggs, evaporated milk, whole milk, condensed milk, salt and cream cheese in a blender or food processor; process until smooth. Add vanilla and mix again.
Cook 1 1/2 cups sugar in a small heavy saucepan or a copper caramelizing pot over medium heat. Stir constantly until the sugar turns a honey color. As the sugar begins to dissolve, stir only occasionally. Once dissolved, continue cooking while stirring until it is a deep amber color. The color will change rapidly, so closely monitor the saucepan. Immediately after removing caramelized sugar from the burner, pour it into a 2-quart soufflé dish. Quickly tilt the dish in various directions so that the caramelized sugar coats the bottom and sides.
Pour the flan mixture through a fine mesh strainer to remove air bubbles into the soufflé dish, and then place it in a water bath of 1-2 inch hot water. Bake the flan on the middle rack in a preheated 350 degree F oven for 1 hour covered lightly with aluminum foil. Remove foil and continue cooking for another 45 minutes until firm.
Carefully remove from water and cool to room temperature completely.
Run a knife around edge of flan to loosen any part that may be stuck before refrigerating for a minimum of 4-6 hours.
Place a large rimmed platter or plate sprayed with non-stick spray upside down on top of soufflé dish and carefully but quickly turn right side up. If flan is not centered, carefully using the whole palm of hand gently push and nudge into position. Non-stick spray should make this very easy with no cracking.