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Ruben E Gonzalez

Nov 30, 1919, 12:00 AM

Post #1 of 1 (615 views)

Flan Napolitano de Veracruz

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Flan Napolitano de Veracruz....
This flan comes out firm and with little
holes, when you cut it and serve, spoon the
caramel over each slice, and the caramel
oozes into the holes...YUM

Flan Napolitano de Veracruz

3/4 cup sugar
14 ounces condensed milk
1 cup whipping cream
1/2 cup milk
4 eggs
1 cinnamon stick

Heat sugar in a 7 inch skillet over medium
high heat. When the sugar begins to melt,
reduce the heat to medium. Continue to cook
sugar, stirring occasionally. When sugar is
melted and browned, immediately spoon over
the bottom and sides of a shallow 1 1/2 quart
baking dish. Set aside for caramel to cool.

Preheat the oven to 325 F (165 C).
Combine condensed milk, cream, milk and eggs
in the blender. Process until thoroughly
mixed. Pour into the baking dish lined with
caramelized sugar. Drop the cinnamon stick
into the middle of the mixture.

Place the baking dish in a baking pan. Pour
hot water into pan halfway up the sides of
the baking dish.

Bake about 1 hour 50 minutes or until a knife
inserted off-center comes out clean. Cover
flan loosely with foil if necessary to
prevent excessive browning.

Remove baking dish from the pan of hot water.
Cool, then refrigerate at least 3 hours.
To serve, run a knife around top edge and
invert flan onto a serving plate.

You can serve this with a big dollop of dulce
de leche or cajeta...or just alone is very
good also!