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Jocy's Homemade Flan

Here is a world-class flan recipe, thanks to Jocelyn Smith, my daughter-in-law and mother to beautiful 2 year old Ana Sofia.
  • 2 cans evaporated milk
  • 1 can sweetened condensed milk (Eagle Brand or similar)
  • 5 eggs
  • 8 ounces Philadelphia Cream Cheese
  • 1/2 teaspoon vanilla extract
  • 4 teaspoons sugar

Put all ingredients except sugar in a blender and beat on low speed for about 30 seconds, or until completely blended. Heat sugar over a low flame until it liquefies and turns brown. Pour liquid sugar into the bottom of the flan mold. Jocelyn uses an 8 1/2 in square by 2 1/2 in deep Pyrex dish for a mold. Place the mold into a larger pan with a couple of inches clearance on each side and fill the larger pan about 2/3 full with water. A throw-away aluminum turkey pan works great. Pour blended ingredients into the flan mold and bake at 350~375 F for 1 hour 15 minutes, or until a table knife inserted in the middle comes out clean. Remove from oven and allow to cool, then put flan into the refrigerator for a few hours. After it is firmly set, gently run a knife around the edges to loosen the sides and empty the mold into a serving plate. Flan will keep several days in the refrigerator. Cover or wrap it to prevent absorbing flavors from other food.

W A R N I N G ! - This stuff is sinfully delicious and loaded with calories.. Nora made a batch today, and fortunately for me, gave most of it to Henry IV to take home.

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