Page 119 - 2016TOHCookbook

Flan de Leche
Torres Family | WELLESLEY, MA
“We are from Ecuador. Our kids were born here in the U.S. but we try to keep our culture and traditions. Flan de Leche is like a milk custard. It is special for us because it is my grandmother’s recipe. I hope everybody likes it.”
MONICA TORRES
INGREDIENTS
Serves 8
1 1⁄2 cups granulated sugar
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk 4 large eggs
2 teaspoons vanilla extract
1⁄2 cup water
100 grams shredded coconut (optional)
PREPARATION
1. Preheat oven to 350°F.
2. Place the sugar in a saucepan and heat over medium heat, stirring slowly and constantly, until liquefied and light brown. Carefully but quickly pour the caramel into a 9-inch cake pan.
3. Place the cream cheese, sweetened condensed milk, eggs, vanilla and water into a blender. Blend on medium-high speed until smooth. Pour over the caramel. Stir in coconut, if desired.
4. This next step is called double boiling, or in Spanish, “baño de Maria.” Place the filled cake pan into a roasting pan. Pour enough hot water into the roasting pan so that it comes about halfway up the sides of the cake pan.
5. Bake until a toothpick inserted in the center of the flan comes out clean,
1 hour to 1 hour 30 minutes (after 1 hour, check the flan every 10 minutes). Remove the cake pan from the water bath and let the flan cool completely at room temperature, at least 2 hours. Refrigerate until chilled. Run a sharp knife around the edges of the flan before flipping it onto a large plate.
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