Cookbook | Ingredients | Recipes

| Cuisine of Puerto Rico

By Brenda Ortiz

Ingredients

For the flan

• 1 8oz package of cream cheese
• 1 can of leche condensada (sweetened condensed milk - available in the Hispanic food section of any supermarket)
• 1 can of evaporated milk
• 4 large eggs
• 1 tsp of vanilla extract

For the caramel

• 1 cup of sugar

Procedure

1. Preheat oven @ 350°F (175°C)
2. Add cream cheese, leche condensada, leche evaporada, eggs and vanilla extract into a mixing bowl. Mix ingredients thoroughly at medium speed.
3. Place cup of sugar to bottom of a small circular baking sheet and add flan mixture
4. Fill a large baking sheet with about 1.5 inch of water. This is called baño de Maria (bain-marie).
5. Place carefully, baking sheet with flan mixture over the baño de Maria.
6. Cook flan for 45-50 minutes. Flan is ready when you insert a tooth pick and comes out clean.
7. Put flan upside down into a serving plate and refrigerate for 5 hours.
8. Use fresh mint leaves for garnish