You will need: a bunt cake pan, a baking pan large enough for the bunt cake to sit in, 1 can of evaporated milk, 1 can of condensed milk, 1 regular Philadelphia cream cheese stick, 5 large eggs, ground cinnamon, vanilla extract, white granulated sugar, and no-stick cooking spray.
First, place the large glass baking pan in the center rack of your oven. Fill about 1/4 of the way with water. Set oven to 375 degrees. The bunt cake will later be placed in the center of the pan.
In a large blender, add:
-1 can of evaporated milk
-1 can of condensed milk
-about 1 teaspoon of ground cinnamon
-1 stick of Philadelphia cream cheese
-5 eggs [cracked]
-1 tablespoon of vanilla extract [whole beans are better]
Then top and blend until everything is one color. According to Mom, you know it's done when the "tornado" forms in the middle.
Grease the edges of the bunt cake pan.
In a separate bowl, add:
-1 cup of white granulated sugar
-1 tablespoon of water [drip all over]
Then mix it until all of the sugar is moist. It will look clumpy.
Microwave the bowl of sugar on high for 3 minutes.
Be careful! The sugar will turn brown and start to bubble and it may smoke a little.
-Take the mixture out of the microwave and layer onto the bottom of the bunt cake pan. Let it cool.
When you are ready, pour the contents of your blender into the bunt cake pan.
Place the bunt cake in the middle of the glass pan filled with water. Be careful not to spill--the water should be hot.
Cook for about 45 minutes, or until you can stick a toothpick into the flan and remove it cleanly. The flan should be browned.
Remove from the oven. Take a small spatula and separate the edges from the pan--if you skip this step, the flan will stick to the pan and will be difficult to remove.
When it's cool, put a serving plate on top of the pan and carefully flip it over. Let it sit until the flan falls onto the plate. Then, it's ready to eat!
If you cut into the flan while it's still warm, the edges will crumble. Refrigerate any leftovers.
No comments:
Post a Comment