Michelle’s mother’s perfect flan
1 can of sweetened condensed milk
Whole milk (equivalent to a can of sweetened condensed milk, use empty can to measure)
4 ounces cream cheese, room temperature
5 large eggs
1 tsp vanilla extract
½ cup granulated sugar
1 tsp lemon zest
whipped cream for garnish
Marcona almonds, lightly crushed, for garnish
Preheat oven to 350°F.
Place all the flan ingredients in a blender and blend until fully combined, there shouldn’t be any lumps in the mixture. Put aside
For the caramel
1 cup of granulated sugar
¾ cup of water
In a small saucepan, add 1 cup sugar and ¾ cup water. Cook over medium-high heat until golden in color. Definitely don’t stir. If the caramel is browning unevenly, you can gently swirl the pan. Once the caramel is ready, gently pour it into your casserole dish, covering the bottom and sides of the dish to a height of 1 inch.
Carefully pour the contents of the blender into the pan. Place a baking pan large enough for the flan pan in the center of the oven. Fill the large pan with enough hot water to reach half the height of your pie stand. Place the casserole dish in the center of the baking pan and cover only the casserole dish. cook in Bain Marie (hot water bath) for about an hour or until cake is set. Let cool completely and refrigerate until very cold. Run a knife around the edges of the flan pan to unmold, then turn onto a large plate.
Serve with whipped cream and Marcona almonds.
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https://www.local10.com/entertainment/2022/05/06/michys-moms-flan/ Michy’s Mama’s Flan