Ingredients
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3/4 cup sugar
4 large eggs
3 slices white bread, crusts removed
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) carton mascarpone cheese (1 cup)
1 cup evaporated milk
2/3 cup water
3 tablespoons butter or 3 tablespoons margarine, melted
1 teaspoon vanilla extract
Preparation
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Sprinkle sugar in a heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown.
Remove from heat. QUICKLY pour hot caramel into a 9\" round cakepan, tilting to coat bottom; set pan aside. (Caramel will harden and crack).
Combine eggs and remaining 7 ingredients in a large food processor or blender. Process just until smooth, stopping once to scrape down sides.
Pour custard mixture over the caramel syrup in cake pan.
Place cakepan in a large shallow pan. Cover cakepan with aluminum foil.
Add hot water to shallow pan to depth of 1\".
Bake at 350 degrees for 50-55 minutes or until knife inserted off center comes out clean. (Center should still be slightly liquid; flan will finish cooking as it cools).
Remove cakepan from water bath; cool flan completely on a wire rack (while still in cakepan).
Cover and chill for several hours or overnight. Loosen edges of flan with a spatula and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top.
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