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 baÃ±o 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 theÂ pan & flip,Â Â 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!