- 12 eggs
- 8oz Cream Cheese
- 3 cans condensed Milk
- 4 tbsp mascarpone
- 1 quart milk
- 1 tbsp pure vanilla
- 1 tsp cinnamon.
ingredients in a large blender for 1 minute (If your blender
is too small, blend in batches).
Meanwhile make a caramel from 3 cups of sugar, pour into
a 12x8" pan and let it harden for 5 minutes. Pour the
custard into the pan. Place pan into a larger pan filled
halfway with warm water. Put into a 350 degrees oven for 1 1/2
hours - 1 2/4 hours.
Invert on to a large plate (be sure that the plate is large
enough as the caramel sauce will flow over the flan)
For vareity add a cup of pureed mangom, peaches or
Thanks to Pastry Chef Catherine Pawelek.
Catherine and husband Luis were former owners at Beal House Inn, Littleton, NH.