I typically make a Puerto Rican version of flan that is fool-proof and very good. But it has a creamcheese base and leaves just the slightest memory of cheesecake when enjoying it.
This one is deliciously heavy, smooth, and creamy.
I bought both Cacique Crema Mexican Table Cream and Cacique Crema Mexican Table Agria Sour Cream. Used 1/2 Cup of each.
Also I have a 32-oz bottle of vanilla bean paste so I used a TBL of that, 'cause a good hit of vanilla never goes wrong in my book.
I would agree with cheezz's comment on the sugar. I had a difficult time getting the full 1 Cup to melt evenly. Should have gone with a much bigger pan than the 8" non-stick I was using and maybe I wouldn't have had that delay.
Filled one 6" diameter cake pan, 1 mini-bundt cake pan and 9 Wilton silicon cup-cake versions. I wanted minis for the library. They work but are a pain to clean. You still have to run a knife around the sides, defeating the purpose of using silicon, in my opinion. I'd probably just use heavy foil disposables next time.
Excellent recipe...I may reverse and try it as creme brulee next.
PS: The calories. Oh boy. This is not a low-calorie Thanks, I'll take two slices dessert. You will pay dearly for this delight.
WW points for 1/8 slice = 10 points
WW points for 1/12 slice = 7 points.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84910
This one is deliciously heavy, smooth, and creamy.
I bought both Cacique Crema Mexican Table Cream and Cacique Crema Mexican Table Agria Sour Cream. Used 1/2 Cup of each.
Also I have a 32-oz bottle of vanilla bean paste so I used a TBL of that, 'cause a good hit of vanilla never goes wrong in my book.
I would agree with cheezz's comment on the sugar. I had a difficult time getting the full 1 Cup to melt evenly. Should have gone with a much bigger pan than the 8" non-stick I was using and maybe I wouldn't have had that delay.
Filled one 6" diameter cake pan, 1 mini-bundt cake pan and 9 Wilton silicon cup-cake versions. I wanted minis for the library. They work but are a pain to clean. You still have to run a knife around the sides, defeating the purpose of using silicon, in my opinion. I'd probably just use heavy foil disposables next time.
Excellent recipe...I may reverse and try it as creme brulee next.
PS: The calories. Oh boy. This is not a low-calorie Thanks, I'll take two slices dessert. You will pay dearly for this delight.
WW points for 1/8 slice = 10 points
WW points for 1/12 slice = 7 points.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84910