Spanish Flan

Spanish Flan....oh so good!

A few weeks ago, while all the participants of FFWD were making their Creme Brulees, I was unable to participate. Not because I don't love Creme Brulee but, because I was hosting a big New Years Day party.  One of our traditional desserts is a very large Spanish Flan. This recipe comes from my cousin Mary. It was her contribution to our New Years day open house for years. She gave me her recipe years ago and I've made it quite often to rave reviews. I decided to make it for our dessert table this year, since my cousin wouldn't be here, and neither would her Flan.
Flan, like Creme Brulee is a type of custard. The history of custard is quite long, going back to  ancient Roman times when they first domesticated chickens. This gave them eggs and led these ancient Roman cooks to develop custard type dishes. Once they realized the binding power of eggs, they became experts at creating many kinds of egg based dishes. They developed savory dishes made with cheese and meat; the precursor to the quiche. Additionally, they also put together sweet flavored dishes made with honey, nuts and cinnamon. Custard? Food historians generally agree that the custard we enjoy today dates back to the Middle ages. Flan is probably the most famous and widely adapted custard dessert in the world.
Since I was a small child I have had a deep fondness for custard. Any form...savory or sweet...pudding, pie, quiche, creme brulee, flan. I love them all! This recipe makes a very large flan so it's great for a party. It can also be halved.

Sugar in the bottom of pan

Shake pan over heat until it melts

Place mold in larger pan of water then into the oven

Let cool, then refrigerate

Unmold the flan onto a platter

Perfect!

So wonderfully delicious!

Flan

2 cans sweetened condensed milk (14 oz.)
2 cans evaporated milk (13 oz.)
1 8oz. cream cheese (softened)
12 eggs
2 cans water ( 28 oz.)
1 teaspoon vanilla
¼ teaspoon salt
6 Tablespoons sugar


Directions:

1. Put the cans of condensed milk and evaporated milk in a mixer bowl along with the cream cheese.
    Mix until smooth.

2. Beat the 12 eggs in a separate bowl; then add to bowl of milk and cream cheese along with the rest of               the ingredients (except sugar). 

3. Sprinkle sugar in 2 mold pans (5 cups) or 1-10 inch round pan (my pan is 10 x 3 not a springform); Place pan over medium heat, using oven mitts, to caramelize sugar by shaking pan occasionally until sugar melts and turns a light golden brown. Don't worry about the hard sugar...it's ok!!
4. After the sugar melts spread it out in the mold pan. (bottom and sides)
5. Then pour the mixture into the pan with sugar.
6. Put mold pan into a larger pan and pour some water into the larger pan to come up one inch on flan mold.
7. Then put the pan in the oven for 1 hour at 350〫 It's done when a knife inserted in the center comes out clean.
8. Cool at room temperature. Then refrigerate overnight. When ready to serve...unmold onto plate. You may need to put the mold pan in hot water for a few seconds.
This recipe halves nicely.