L
lcsamano
Guest
• 14 oz can sweetened condensed milk
• 2 tsp butter, melted
• 8 oz Philadelphia cream cheese, at room temperature
• 1 Tbsp vanilla
• 5 large eggs
• 1 1/2 cups whole milk
Method:
To prepare the dulce de leche for use in the flan, pour sweetened condensed milk into an 8 or 9-inch pie plate. Cover with foil; place in a larger shallow pan. Fill outer pan with hot water. Bake in a 425 degree oven for 1 to 1 1/2 hours or until thick and light caramel-colored, refilling water in pan as necessary. Remove foil. Cool. Chill, if not using as soon as mixture is cooled. Preheat oven to 350 degrees. Bring about 1 quart of water to a boil. Meanwhile, cover bottom of a 9" springform pan with heavy foil; place pan on foil and gently pull foil up around sides of pan. Butter inside bottom and sides of pan. Beat dulce de leche, cream cheese and vanilla until smooth. Beat in eggs 1 at a time. Gradually beat in whole milk. Pour flan custard slowly into springform pan set into roasting pan. Pour in boiling water to come halfway up sides of springform pan, being careful to keep water out of the foil wrapping next to pan. Bake for 60-70 minutes, until custard is golden on top and just set in center, still jiggling slightly when gently shaken. Set on wire rack, cool to room temperature. Cover with plastic wrap and refrigerate 6 hours or overnight. Loosen and remove pan sides before serving.
• 2 tsp butter, melted
• 8 oz Philadelphia cream cheese, at room temperature
• 1 Tbsp vanilla
• 5 large eggs
• 1 1/2 cups whole milk
Method:
To prepare the dulce de leche for use in the flan, pour sweetened condensed milk into an 8 or 9-inch pie plate. Cover with foil; place in a larger shallow pan. Fill outer pan with hot water. Bake in a 425 degree oven for 1 to 1 1/2 hours or until thick and light caramel-colored, refilling water in pan as necessary. Remove foil. Cool. Chill, if not using as soon as mixture is cooled. Preheat oven to 350 degrees. Bring about 1 quart of water to a boil. Meanwhile, cover bottom of a 9" springform pan with heavy foil; place pan on foil and gently pull foil up around sides of pan. Butter inside bottom and sides of pan. Beat dulce de leche, cream cheese and vanilla until smooth. Beat in eggs 1 at a time. Gradually beat in whole milk. Pour flan custard slowly into springform pan set into roasting pan. Pour in boiling water to come halfway up sides of springform pan, being careful to keep water out of the foil wrapping next to pan. Bake for 60-70 minutes, until custard is golden on top and just set in center, still jiggling slightly when gently shaken. Set on wire rack, cool to room temperature. Cover with plastic wrap and refrigerate 6 hours or overnight. Loosen and remove pan sides before serving.