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LOCATION: Recipes >> Mexican >> Flan 23

Print this Recipe    Flan 23

Ninfa's Flan

3/4 cup sugar
3 eggs plus 3 egg yolks
2 teaspoons vanilla extract
1 can (14-ounce) sweetened condensed milk
1 1/4 cups milk
2 ounces cream cheese, softened to room temperature

Place sugar in small skillet over medium-high heat and stir while
it liquefies. Let sugar boil until it caramelizes to a walnut brown,
stirring occasionally. Watch carefully so that it does not burn.
Pour the caramel into the bottom of a 9-inch flan pan or souffl\xe9
dish and, working very quickly, spread it evenly with a rubber
spatula over the bottom of the pan. Preheat oven to 350 degrees.
Place eggs, yolks, vanilla, milks and cream cheese in a blender or
food processor and process at least 5 minutes.

Pour mixture into the flan pan and place in larger baking pan in
the center of the oven. Pour boiling water halfway up the sides of
the pan. Bake 1 hour and 10 minutes or until knife inserted in the
center comes out clean. Watch carefully and cover the flan with
foil if the top seems to be getting too brown. Remove from oven,
cool to room temperature, then cut around the edges and invert onto
a deep-sided serving plate. Serve each piece with some of the
caramel syrup.

Note: Flan can be made as long as three days before serving and
kept refrigerated covered with plastic wrap. Leave in the pan until
ready to serve.

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