HOW TO MAKE A CHEESE FLAN by Fernando Domnguez

HOW TO MAKE A CHEESE FLAN

by Fernando Domnguez

INTRODUCTIONFlanis a traditionalPuerto Ricandessert. We've all eaten it and love it. Most of us are a bit weary of the task of making it. But, Im here to tell you it is easy. These are the 'basic instructions.INGREDIENTS

5 large eggs12-oz evaporated milk (1 can)14-oz sweetened condensed milk (1 can)8-oz of cream cheese (1 package)1 teaspoon vanilla extract1 teaspoon of cinnamon (optional)1 cup of sugar (caramel)

Preheat oven to 350

The next step iscaramelizing the mold, and that is just as easy.Pour 1 cup sugar in warm pan and heat on medium heat until it browns and becomes golden like caramel. You must keep a close eye on the caramel until it is done - don't let it get too dark. For the mold just pour and swirl to make sure the bottom is completely covered and swirl as high as you can go on the sides.

Beat the cream cheese with an electric mixer until smooth add eggs and mix. Add the rest ofthe ingredients. Blend smooth but do not over mix.

Pour custard into caramelized mold. Carefully pour boiling water into a large glass bowl, being careful not to get water in the flan mold about 2 inches deep.

Then put in the oven for 1 hour until done.

Test for doneness by inserting a wet knife in the center, if it comes clean it's done. If the flan does not seem solid in the middle, bake it longer, test again. Remove from the oven and let it cool down to the touch. Refrigerate at least 6 hours before serving.

To serve run a knife around the inside ofthe mold, coverthe moldwith a dish that has a bit of a lip to hold the caramel. Carefully flip it over and wait until the flan has dropped. Pull offthe mold. I often bake my flan ahead 1 or 2 days leaving in the moldin the fridge. When I am ready I turn it over into a pie plate or something with a lip to catch the caramel. Serve cold.As demonstrated the cheeseflanis a dessert easy to make, and very economic idea for all types of occasions. I hope you enjoy it.CONCLUSION