Like me, there was a time when my mother-in-law could barely boil water. But, she more than made up for it over the years! With the warming of U.S.-Cuban relations, her recipe for Cuban Flan seems particularly timely and timeless, and something a little bit different for afternoon tea!
Cuban FlanRecipe courtesy of Ellen Gutman Chenaux
- 1/2 cup sugar
- 1 14 oz. can sweetened condensed milk
- 1 13 oz. can evaporated milk
- 8 oz. cream cheese
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup sliced almonds, toasted
Preheat oven to 350 degrees.
Caramelize sugar in a saucepan over low heat and pour into a 9-inch cake pan, spreading evenly.
Set the cake pan in a pan of water.
In a food processor combine the milks, cream cheese, eggs and vanilla. Carefully pour the mixture into prepared cake pan over the caramelized sugar.
Bake for 55-60 minutes. Cool and then chill.
Invert onto serving platter and sprinkle with sliced almonds.