Path: utzoo!utgpu!news-server.csri.toronto.edu!bonnie.concordia.ca!nstn.ns.ca!news.cs.indiana.edu!samsung!rex!uflorida!mthvax!recipes
From: lewkowicz@BINAH.CC.BRANDEIS.EDU
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Yucatan Flan
Summary: original subject was Yucatan Flan recipe
Keywords: recipe ovo-lacto
Message-ID: <1991Jan28.173734.11486@mthvax.cs.miami.edu>
Date: 26 Jan 91 14:13:39 GMT
Reply-To: lewkowicz@BINAH.CC.BRANDEIS.EDU
Followup-To: rec.food.veg
Organization: Brandeis University
Lines: 22
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

Hi,
If I remember right, someone requested a recipe for flan.  Got this one
from a Spanish teacher way back when.  I've never made it, I hope it's
good:

Yucatan Flan

1/2 cup caramel topping
1 pkg. 8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
6 eggs
2 cups milk scalded

Pour caramel topping into well-greased round or square 9 inch pan.
Combine softened cream cheese, sugar and vanilla, mixing at medium on
mixer until well blended.  Add eggs one at a time, mixing at low speed
on mixer until just blended.  Stir in milk; slowly pour egg mixture
over topping.  Set in larger baking pan on oven rack.  Pour boiling
water to 1/2 inch depth in outer pan.  Bake in moderate oven (350
degrees) 50 minutes.  Loosen custard from edge of pan -- invert on
plate.