Even if my conjugations in the past perfect tense have gotten rough since my months living in Mexico, my love for all edible things south of the border has stayed alive and well. Living on the east coast, I’ve yet to find Tacos el Pastor to rival those of the open-air restaurant I frequented in Aldama, and I’ve given up on imported guavas. The one dish I know I can replicate is flan. Its cool, creamy texture and sweet, slightly sticky sauce bring back memories of evenings around the small table in the kitchen of my home in Chihuahua. With a good recipe and a little practice, flan is simple to make. This recipe is straight from the source: it comes from an elderly Spanish woman who loved passing her love for cooking on to an eager young girl with a big appetite.
Easy (Authentic!) Flan Recipe
- ½ cup sugar
- ½ package cream cheese
- 1 cup milk
- 1 can of sweetened condensed milk
- 4 eggs
Melt sugar in a small, shallow pan. Combine cream cheese, milk, sweetened condensed milk and eggs in the blender. When the sugar is bubbly and slightly browned, pour cream cheese mixture on top of the melted sugar. Boil in a double boiler on the stove for at least 60 minutes, or until a knife comes out clean. Run a knife around the edge, then invert into a serving dish. Let cool, then enjoy!
– Alivia Duran, Content Coordinator at Plated