Creamy Caramel Flan
Okay so I cheated, but it turned out great and we loved it! Creamy, soft, but not too spongey like regular flan.
I'll go ahead and say what I did, for the other idiots out there who are as horrible in the kitchen as I am that can benefit from this.
I tried cooking the sugar… but I burned it and ruined one of my pans. So I used Smucker's Caramel Spread instead. Then I followed the instructions on the flan, but I realized too late that I was missing an egg, so I just used four. (P.S. Prep took longer than 15 mins, bit I didn't have a mixer so I twirled my whisk between my palms and it worked just as well.) I couldn't "beat the cream cheese until smooth", until I added the eggs and milks. The extra liquid made it MUCH easier.
I baked as instructed, then let it cool, and refrigerate over night, but when I cut into it I discovered only the top had set. So I just slid the pan back in the oven on 450 (minus boiling water and other pan) and left in there for about 30 mins, let cool, and stuck it in the fridge. 5 hours later, I served it as desert and my family loved it! It turned out perfect! Thanks AllRecipes, and Jo Poynor!!
5 users found this review helpful
Aug. 13, 2011