Flan

Flan

Ingredients/Components

• vanilla - 1 tsp
• lemon juice - 1/3 c
• Eagle Brand milk - 14 oz
• cream cheese room temperature
• sugar 3/4 c - 6 oz
• eggs large, room temperature - 3 item
• margarine 3/4 c - 6 oz
• self-rising flour 3/4 c - 6 oz

How to make flan:

Filling:8 oz. cream cheese (room temperature)14 oz. Eagle Brand milk1/3 c. lemon juice1 tsp. vanilla Cream butter and sugar. Add eggs and flour alternately until all has been combined. Spread in greased and floured 8-inch flan pans and bake in preheated oven at 360° for 20 to 30 minutes or until brown. Makes two 8-inch flans or 1 large flan. (May use a regular 8-inch cake pan if you do not have a flan pan.)

Filling: Beat cream cheese until fluffy. Add condensed milk a little at a time. Continue beating until all milk and cheese are blended (will be fluffy with no lumps). Add lemon juice and vanilla. Pour on cake, smooth out. Chill until firm. Top with desired fruit, fresh or canned. Delicious with fresh strawberries or canned cherry pie filling.

Recipe categories: Desserts, Eggs/dairy, Spanish.