Ninfa's flan

Yield: 1 Servings

Measure Ingredient
¾ cup Sugar
3 \N Eggs plus 3 egg yolks
2 teaspoons Vanilla extract
1 can (14-ounce) sweetened condensed milk
1¼ cup Milk
2 ounces Cream cheese, softened to room temperature

Place sugar in small skillet over medium-high heat and stir while it liquefies. Let sugar boil until it caramelizes to a walnut brown, stirring occasionally. Watch carefully so that it does not burn. Pour the caramel into the bottom of a 9-inch flan pan or souffl‚ dish and, working very quickly, spread it evenly with a rubber spatula over the bottom of the pan.

Preheat oven to 350 degrees. Place eggs, yolks, vanilla, milks and cream cheese in a blender or food processor and process at least 5 minutes.

Pour mixture into the flan pan and place in larger baking pan in the center of the oven. Pour boiling water halfway up the sides of the pan. Bake 1 hour and 10 minutes or until knife inserted in the center comes out clean.

Watch carefully and cover the flan with foil if the top seems to be getting too brown. Remove from oven, cool to room temperature, then cut around the edges and invert onto a deep-sided serving plate. Serve each piece with some of the caramel syrup.

Note: Flan can be made as long as three days before serving and kept refrigerated covered with plastic wrap. Leave in the pan until ready to serve. "Published in Ellen Brown's Southwest Tastes cookbook (HP Books, 1987), taken from the PBS television series,Great Chefs of the West. " LP note: Ninfa is a legend in Houston. She started with a family restaurant over in an industrial section of town. It became very popular and she expanded to form a popular chain. Ninfa has now retired, I believe, and the chain has had some financial bad times and has, I think, declared bankruptcy. Still it flourishes at many locations, and we eat at one in our neighborhood weekly.

By Lou Parris <lbparris@...> on May 13, 1997 Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@...> on May 26, 1997

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