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Blanca Flan - from Sangria's
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Cuisine: Dessert
From the menu of . . . Sangria's
4369 Hugh Howell Road, Tucker
770-270-1777
Q: I'd dearly love to get the recipe for the cheesecake flan at Sangria's. My daughter really loves it and I'd like to make it for her upcoming second birthday.
- Abigail Carlton, Tucker
A: Blanca Flan is named after Sangria's owner Jerry Herrera's mother-in-law, who originated the recipe. This custard is coated with a caramel sauce you prepare before baking with the custard.
Hands on time: 15 minutes Total time: 1 hour and 15 minutes Serves: 12
Ingredients:
-
1 cup granulated sugar
2 tablespoons water
8 ounces cream cheese, room temperature
5 eggs
1 can evaporated milk
1 can condensed milk
1/4 cup vanilla
1/2 cup milk
Instructions:
Preheat oven to 350 degrees.
In a large saute pan, add sugar and water. Cook on high, stirring constantly until melted and golden (mixture will be bubbly). Cool slightly, then carefully pour caramel into a 10-inch pie pan and set aside to cool.
With an electric mixer, beat cream cheese. Scrape beater and sides of the bowl. Add eggs one at a time and mix well to combine. Scrape beaters and sides of the bowl. Add evaporated and condensed milks and blend well. Scrape beaters and sides of the bowl. Add vanilla and milk and stir to combine.
Pour mixture over caramel (do not overfill). Place pie pan in a roasting pan filled halfway with hot water. Bake for 50 to 60 minutes or until almost firm (top will be golden). Carefully remove from water bath and set aside to cool. Refrigerate for 2 to 4 hours. Run knife around edges of pie plate and carefully cover with a large lipped plate (caramel will spread) and invert. Cut into wedges and serve.
In a large saute pan, add sugar and water. Cook on high, stirring constantly until melted and golden (mixture will be bubbly). Cool slightly, then carefully pour caramel into a 10-inch pie pan and set aside to cool.
With an electric mixer, beat cream cheese. Scrape beater and sides of the bowl. Add eggs one at a time and mix well to combine. Scrape beaters and sides of the bowl. Add evaporated and condensed milks and blend well. Scrape beaters and sides of the bowl. Add vanilla and milk and stir to combine.
Pour mixture over caramel (do not overfill). Place pie pan in a roasting pan filled halfway with hot water. Bake for 50 to 60 minutes or until almost firm (top will be golden). Carefully remove from water bath and set aside to cool. Refrigerate for 2 to 4 hours. Run knife around edges of pie plate and carefully cover with a large lipped plate (caramel will spread) and invert. Cut into wedges and serve.
Notes:
You can make this dessert in individual custard cups (shorten the cooking time) or in this larger size, which you can serve family style. At the restaurant, Herrera serves it in several flavors. To make chocolate, Kahlua, amaretto, mocha or pumpkin flan, substitute the flavoring for the milk.
Nutrition:
Per serving: 313 calories (percent of calories from fat, 38), 8 grams protein, 39 grams carbohydrates, no fiber, 13 grams fat, 118 milligrams cholesterol, 151 milligrams sodium.
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