For my mother's birthday, we cooked all sorts of meat. Chicken, ribs, fish and even pork for the stew. Me and Nathan, my best friend, had agreed that I would cook all the meat dishes and he would cook the dessert, flan. To make a long story, short, he brought flan that sucked! It seemed like both the syrup and the flan itself was watered down. Everybody, including my mother and my aunt jokingly teased him about his flan except for me. I just told him the cringing truth that he should have tasted the flan first before he brought it to my house. It was ever more dissapointing then the flan he made before that.
The very next day, to redeem himself, I demanded that he show me how to make flan so that we had some type of dessert. It was the best flan I had ever eaten. Did I mention this was the first time I made flan. Even though it was through the guide of Nathan, I had commited some acts that help enhance the flavor of the flan. I stirred it by hand rather than using a mixer. This prevented air bubbles from forming in the batter making it thicker rather than lighter. I believe this was the key in making a very good flan. Anyways, try this recipe and let me know what you think.
Cream Cheese Flan
1 (8 ounce) pack of softened cream cheese
1 (12 ounce) can of evaporated milk
1 (14 ounce) can of condensed milk
3 large eggs
2 tsp. vanilla extract
1 1/2 cup sugar (for the caramel)
Heat up enough water for the water bath that will be used to place the container with the caramel and flan mixture. NOTE: You will need two pans. The outer one must be large enough to accommodate the smaller container that should hold the flan. Make sure you also boil enough water to level the batter in the pan.
Preheat the oven at 350*.
Place the cream cheese in a bowl and add the eggs one by one. Add the condensed milk slowly and make sure the batter is smooth. Finish it off by adding the evaporated milk, slow ass well, and do not forget to make sure the batter is smooth.
Make the caramel by cooking the sugar. Don't be afraid of the sugar and high heat. As the sugar begins to caramelize, it will go brown really quickly so make sure you you have the pan that you will use for the flan mixture. A golden brown sugar should be the right color. Put the caramel quickly into the pan and using an oven mitten, coat the bottom and let cool for about 5 minutes. Once the caramel is set, strain the batter into the pan. Put a foil over the pan.
Pour water into the larger pan and keep in mind that you will put the flan mixture so don't overfill with water. Place into the oven and cook for exactly 1 (one) hour. Don't open the oven until one hour is up.
Bon appétit!
