Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 oz cream cheese, softened
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
Special Equipment Needed:
- 9-inch round cake pan
- Large roasting pan
- Blender or hand mixer
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until sugar dissolves and mixture turns golden brown. Pour caramel into the bottom of the cake pan, tilting to coat the bottom and sides. Set aside.
3. In a blender or with a hand mixer, combine sweetened condensed milk, evaporated milk, cream cheese, eggs, vanilla, cocoa powder, and salt. Blend until smooth.
4. Pour the mixture into the prepared cake pan. Cover the pan with aluminum foil.
5. Place the cake pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
6. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cake pan from the water bath and let it cool to room temperature.
8. Chill the flan in the refrigerator for at least 2 hours or overnight.
9. To serve, run a knife around the edges of the pan to loosen the flan. Invert the pan onto a serving plate, allowing the caramel to drizzle over the top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 35 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 360
Total fat: 12g
Saturated fat: 7g
Cholesterol: 120mg
Sodium: 220mg
Total carbohydrates: 56g
Dietary fiber: 1g
Sugars: 53g
Protein: 10g
Substitutions for ingredients:
- Instead of cream cheese, you can use mascarpone cheese or ricotta cheese.
- You can use regular milk instead of evaporated milk.
- If you don't have unsweetened cocoa powder, you can use regular cocoa powder and reduce the amount of sugar in the recipe.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the caramel sauce.
- You can add a pinch of cinnamon or nutmeg to the flan mixture for a spicy twist.
- You can make a coffee-flavored flan by adding 1-2 tablespoons of instant coffee granules to the flan mixture.
Tips and Tricks:
- Be careful when making the caramel sauce, as it can get very hot.
- Make sure the water in the roasting pan doesn't touch the foil covering the flan.
- To make sure the flan is cooked, insert a toothpick in the center. If it comes out clean, the flan is done.
Storage Instructions:
Store the flan covered in the refrigerator for up to 3 days.
Reheating Instructions:
Serve the flan cold.
Presentation Ideas:
Serve the flan on a decorative plate with a drizzle of caramel sauce and a sprinkle of cocoa powder.
Garnishes:
- Whipped cream
- Fresh berries
- Mint leaves
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the flan doesn't come out of the pan easily, run a knife around the edges again and try again.
- If the flan is too runny, it may not have cooked long enough. Put it back in the oven for a few more minutes.
Food Safety Advice:
- Make sure the eggs are fresh and not expired.
- Store the flan in the refrigerator to prevent bacteria growth.
Food History:
Flan is a traditional dessert in many Latin American countries, including Mexico, where it is known as "flan de leche."
Flavor Profiles:
Sweet, creamy, chocolatey, with a hint of caramel.
Serving Suggestions:
Serve the flan as a dessert after a Mexican or Latin American meal.
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Region: Spanish