I must have done something wrong, though I followed the recipe to the letter. There were a number of problems with this recipe. Firstly, a 9" cake pan is not large enough to acccomodate the filling; I had to get rid of nearly a cup of filling. Then the flan puffed up over the sides creating huge cracks. Even after cooling it properly, it would not unmold from the pan. Worse yet, the texture was grainy and overbaked, not creamy and satiny smooth like flan should be. It was kind of a train wreck.
Cream Cheese Flan
Yield: Makes 6 to 8 servings
- 1 1/2 cups sugar, divided
- 7 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 3/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 egg whites
- 1 (8-ounce) package cream cheese, softened
- Cook 1 cup sugar in a medium-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 sides. Let stand 5 minutes. Sugar will harden.
- Whisk together egg yolks and next 5 ingredients in a large bowl.
- Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.
- Place dish in a large shallow pan. Add hot water to pan to a depth of one-third up sides of dish.
- Bake at 350° for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
- Run a knife around edge of flan to loosen; invert onto a serving plate.
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