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Picture from: cubaninthemidwest Image Credit: Ivonne |
Cheese
Flan
“Flan can be
traced as far back as ancient Rome. The Romans, having domesticated chickens,
found themselves with a surplus of eggs for which they developed new recipes,
one of which turned out to be a custardy concoction known as flan. Flan
survived the fall of the Roman Empire and the transition between ancient times
and the Medieval.” Ivonne
Ingredients:
6 oz. cream
cheese
1 can
evaporated milk
1 can
sweetened condensed milk
3 eggs
1 tsp vanilla
1 cup sugar for caramel syrup
Preparation:
Preheat oven
to 300°F (I like
to bake Flan at a low heat for a longer time period).
In an
aluminum bread pan (you can use any other aluminum baking dish) over medium-low
heat, melt sugar until liquefied and golden in color.
Carefully
tilt the pan to evenly coat the bottom and sides...
Read
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