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2009-06-25 digital edition

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2009-06-25 / Community News

From the Chef's Corner

Cream Cheese Flan
by Chef Deedle

Desserts may not immediately come to mind when Mexican food is mentioned, but they are a truly heavenly part of the country's cuisine. A variation of this recipe with an American "fling".


Cream Cheese Flan
1 ½ cups sugar, divided
7 egg yolks
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
¾ cup whole milk
2 tsp. vanilla extract
1/8 tsp. salt
4 egg whites
1 (8 oz.) pkg. Phil. Cream cheese, softened

1. Cook 1 cup sugar in a med-size saucepan over medium
heat, stirring constantly, 5 minutes or until sugar melts
and turns a light, golden brown. Quickly pour hot
caramelized sugar into a 2-quart Flan dish. Using oven
mitts, tilt dish to evenly coat bottom and side. Let stand
5 minutes. Sugar will harden.
2. Whisk together egg yolks and next 5 ingredients in a
large bowl.
3. Process egg white, cream cheese, and remaining ½ cup
sugar in blender until smooth. Stir egg white mixture
into egg yolk mixture. Pour mixture through a wiremesh
strainer into a large bowl; pour custard over caramelized
sugar.
4. Place dish in a large shallow pan. Add hot water to pan
to a depth of one-third up sides of dish.
5. Bake at 350 degrees for 1 hour and 45 minutes. Remove
dish from water bath; cool completely on a wire rack.
Cover and chill at least 2-4 hours.
6. Run a knife around edge of Flan to loosen; invert onto a
serving plate.
Verra tasty!

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