Flan: Part II

Home Recipes Dessert Flan: Part II

I was a little disappointed with how my flan came out. It ended up looking like a chunky cheesecake and tasted like a ultra sweet egg custard cheesecake. It wasn’t bad, though, considering it was my first try.

I was sad when I discovered that the caramelized sugar crystallized onto the pan when I flipped it over. Unfortunately, my flan did not obtain that nice brown caramel layer on top and only the custard portion of it jiggled its way onto the pie.

It didn’t taste bad or anything, but it was a bit too much on the sweet side. The taste of the condensed milk was a too overwhelming and the cheesecake made the flan way too thick and creamy.

Well, here’s the recipe anyway.

Recipe for Creamy Flan: (source: Poughkeepsie Journal pictures: LookyTasty.com)

1 cup granulated sugar
1 8-ounce pkg of light cream cheese
4 large eggs
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 tsp vanilla extract

1. Preheat oven to 325 degrees.
2. Bring a quart of water to boil and keep on low heat until ready to use.
3. Bring sugar and 1/4 cup water to simmer in a small saucepan over medium-low heat, swirling but not stirring to dissolve sugar.

4. Continue to simmer about 15 minutes, until mixture turns golden brown, and pour mixture into a 9 inch deep-dish pie plate. Set in a roasting pan large enough to accommodate it.
5. Beat cream cheese until light and flurry in a medium bowl. Add eggs, one at a time, scrapping down the sides. Beat in both milks and vanilla until smooth.

6. Pour batter into the pie plate resting in the roasting pan.
7. Set the pan in the oven. Carefully pour the hot water into the pan so it comes halfway up the sides of the pie plate.
8. Bake until flan is jiggly but set. (About one hour)

9. Remove from oven, cool to room temperature and refrigerate until ready to serve. (At least 3 hours or overnight). Run a small knife around pie plate perimeter to loose flan. Invert onto a large, lipped platter. Cut into slices and serve.

If I was to make this again (which I most likely will), I would play around with the proportions. Possibly cut back on some of that condensed milk and limit or remove the cream cheese. Maybe, play around with other variations. Add some almond taste to it. I would definitely make it a little less sweet. I would also want to use a diesel hand mixer of some sort to blend the mixture a little bit better and remove all those excess air bubbles. The hardest part I think was the caramelizing sugar part.

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