Schmellen...it didn't work well in my convection...the air blew the
custard around too much and it firmed up looking rather goofy. I was making a batch of 10 flans for a church group and tried to save time by putting one in my convection. Needless to say, we ate that one.
Lar and I actually prefer the creamcheese and condensed milk version to the pure custard made with egg & milk. It's quick, it's easy and works perfectly every time, always a big bonus in my opinion.
Date: Mon, 01 Jan 2001 23:09:04 GMT
From: Marilyn in FL (@216.97.206.28 ())
Recipe: Elena's Flan...an exercise in simplicity
I used to work with Elena, a woman with hair
so gorgeous that the rest of us mere mortals
just gave in and accepted Bad Hair as an
inevitability.
Dark, natural, Botticelli-ish corkscrew curls
fell about her shoulders--it was cruelity
itself to be in the Humidity/Frizz Capital of
the world and sit near her. Personally, I'm of
the opinion that no one should have that much
luck with DNA.
But then, she'd bring in this dish and
suddenly, she was just a nice woman with
INCREDIBLE FLAN.
Turn oven to 350 degrees.
In a heavy pot, melt 3/4 cup sugar till
caramel colored. Watch carefully. When
liquid, immediately pour into either a 9"
round cake pan or an 8" square pan. Set
aside.
In a blender, whirl the following:
5 eggs
1 8-oz cream cheese, regular style
1 can sweetened condensed milk
1 can water (using empty can)
1 tsp vanilla
Pour over hardened sugar.
Bake for 1 hour in water bath until the top gets
golden. For those who like even creamier
flan, bake for 45 minutes. The center won't cut as clean, but you won't care.
After pan is cool, refrigerate for 3+ hours.
When ready to serve, run a thin knife around
the rim, and flip onto a plate. Choose the
plate carefully. The sugar, having softened
again, will be runny. Use a serving dish with
a small rim.
(Personally, I don't like the extra liquid
sugar, so I usually just pour it off when
plating the dessert. I'm sure you can get
shot for that indiscretion in certain countries.)
Here's a turbo-charged version ala "The Chart
House" restaurant: Cut a wedge of flan (or
creme brulee), top with warm hot fudge, then
with bananas sliced on the diagonal, then
sprinkle on sugar and broil till bubblely.
Die happy.
Stays beautifully in the frig.