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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Select 2 oven safe containers, one that can easily fit inside the other. | 3. The large one will be used for a water bath and the smaller one will actually house the flan. | 4. Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard. | 5. In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown. | 6. While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside. | 7. In a blender add the remaining ingredients and blend until smooth. | 8. Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan. | 9. Pour the custard into the pan being careful not to splash it. | 10. Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test. | 11. Remove from oven and allow to cool on rack. | 12. You may invert this onto a large serving dish with lip or just server out of container you cooked it inches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
egg	6			429.0	2.16	37.68	28.53
milk	1	can	condensed	827.5862	19.934	8.2399	85.7811
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cream cheese	1	ounce		83.6325	0.9922	2.0128	8.1081

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.