When you think of flan, most people think of the mexican version. Like most Latin American dishes, every country has a different version of flan: some are more eggy, some are creamier. My family & I make the creamier version & it’s to die for. I’ve head several flan haters convert when they’ve tried this recipe. Here’s to turning you into a believer.
1 Can Condensed Milk
1 Can Evaporated Milk
1 Bar Cream Cheese
1/2 Cup White Sugar
In a small pan, pour the sugar & mix over high heat until it turns amber (like a syrup). Make sure to stir along the way, if you let it sit still it’ll get hard. Once it turns light amber remove it from heat immediately & pour in your baking pan, spreading to all corners & completely covering the bottom & set aside. We call this el melao.
In a blender, mix eggs, condensed milk, evaporated milk & cream cheese. Pour mixture over the melao. Set pan in a bigger pan & cover the bigger pan with water, until it reaches the half way point of the flan pan. We call this el baño maria. This cooking technique is what’ll keep the flan creamy, otherwise this would turn into a cake. Place in 350 degree oven & bake for an hour. You’ll know it’s ready when you stick a knife in it & it comes out clean. Let it cool for at least 20 minutes & place in the refrigerator.
When you’re ready to serve the flan place a dish on top of the pan & flip, so the melao falls over the flan. Be careful when you do this, flan should come out fairly easily & the melao can get everywhere if you’re not careful. Once you flip it the flan is ready to eat!
Have fun with this recipe; trust me you’ll love this flan. Buen provecho!