Caramel flan

Caramel flan 💛

Flan is an open, rimmed, pastry or spongebase, containing a sweet or savoury filling. Examples are the quiche lorraine, custard tart, and the South African melktert. In British English, flan is synonymous with tart. 

British savoury flans may have diverged from the Spanish and French custard flans (also known as crème caramel) in the Middle Ages.

White Feather Duster 

 The history of flan begins with the ancient Romans. Eggs figured prominently in many Roman recipes. The flan prepared by the ancient Romans was quite different from the food eaten today. It was often served as a savory dish, as in "eel flan", although sweet flans, made with honey and pepper, were also enjoyed. When the Romans conqueredEurope, they brought their culinary traditions, including the flan, with them.

In the Middle Ages, both sweet and savory flans (almonds, cinnamon & sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden. According to Platina's De Honesta Voluptate [On Right Pleasure and Good Health], an Italian cookery text published in approximately 1475, custard-type dishes were considered health food. In addition to being nourishing, they were thought to soothe the chest, aid the kidneys and liver, increase fertility, and eliminate certain vaginal urinary problems. Caramel evolved in France.

The Weekender Kit Gift Set (Strawberry Dreams) 

 Our recipe for today is : caramel flan 

The ingredients:

3/4 cup sugar
1 package (8 ounces) cream cheese, softened
5 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Directions:

In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-qt.
 round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well.

Pour over caramelized sugar.Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in.
 Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

Remove dish from a larger pan to a wire rack; cool for 1 hour.

Refrigerate overnight.To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings.