19 May, 2006


So so so... .

I have a blogger account so I don't have to leave anonymous comments; but who knows what it could turn in to? Maybe a recipe blog? Here's what I just finished:

Puerto Rican Flan de Queso:
4 eggs
1 8oz block of cream cheese
1 14oz can sweetened condensed milk
1 12oz can evaporated milk
sugar (about 1/2 cup; it's a matter or preference)

1. Set aside a clean loaf pan/baking dish/ramekin, a larger casserole dish, a blender/bowl+whisk, a small pot, and a spatula that won't melt. Preheat oven to 325-375F.
2. Place sugar in a pot and heat, on high, stirring until sugar melts and browns. Pour caramel into dish, coating the bottom (not the sides). melted sugar is very hot, and sticks to everything. Also, don't add water to help the melting process; it doesn't. Trust me. optional: pour hot water into the pot in which you melted the sugar and boil in order to remove the caramel.
3. In blender or bowl mix together remaining ingredients until liquid. Pour mixture over caramel, filling pan. Leave a little space at the top, to prevent spills.
4. Fill larger casserole dish with water, then set pan into it. Yes, this is a double-boiler. If you have a double boiler, go for it. Bake in oven for 30 minutes, or until a toothpick stuck into the center comes out clean. I don't do the toothpick test, but feel free.
5. Refrigerate overnight, or approximately 5-6 hours.

To serve, turn flan out upside down onto a dish, slice, and serve. You can eat it straight from the pan, like I do, but for presentation it's nice to turn it out so the caramel is on top.
This flan is a little thicker than others, because of the cheese, but it can still be very wet if it hasn't baked or set for long enough. It will, nevertheless, still be tasty. The caramel does make a syrup that can be spooned over your individual portions of flan; it is tasty and normal, and not a sign that something has gone horribly wrong. enjoy.