Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Ninfa's Flan Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3/4 Cup(s) Sugar
3 Eggs plus 3 egg yolks
2 Teaspoon(s) Vanilla extract
1 14-ounce sweetened
Condensed milk
1 1/4 Cup(s) Milk
2 Ounce(s) Cream cheese, softened to
room temperature
Directions:
Place sugar in small skillet over medium-high heat and stir while
itliquefies. Let sugar boil until it caramelizes to a walnut
brown,stirring occasionally. Watch carefully so that it does not burn.
Pourthe 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
thebottom of the pan. Preheat oven to 350 degrees. Place eggs,
yolks,vanilla, milks and cream cheese in a blender or food processor
andprocess at least 5 minutes.Pour mixture into the flan pan and place
in larger baking pan in thecenter 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 comesout clean. Watch carefully and cover
the flan with foil if the top seemsto 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 keptrefrigerated covered with plastic wrap. Leave in the
pan until ready toserve. "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 familyrestaurant over in an industrial section of town. It
became very popularand she expanded to form a popular chain. Ninfa has
now retired, Ibelieve, and the chain has had some financial bad times
and has, Ithink, declared bankruptcy. Still it flourishes at many
locations, andwe eat at one in our neighborhood weekly.By Lou Parris
<lbparris@earthlink.net> on May 13, 1997Recipe by: Houston Chronicle,
May, 1997 Posted to MC-Recipe Digest V1#620 by Lou Parris
<lbparris@earthlink.net> on May 26, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1111
Calories From Fat: 343
Total Fat: 38.7g
Cholesterol: 627.1mg
Sodium: 351.5mg
Potassium: 575mg
Carbohydrates: 169.8g
Fiber: 0g
Sugar: 168.3g
Protein: 21.3g


Scale this recipe to Servings [?]