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Neapolitan Flan
Submitted by Alexis Wagner, 3/07

The following is a recipe for flan that I tasted at Senor Greenbergs (a Mexicatessen) in Cabo San Lucas.  I enjoyed it so much I emailed the restaurant for the recipe.  After an exchange of emails, the owner, David Greenberg, sent me the recipe, as well as some personal information - he was born in LA and moved to Cabo about 15 years ago.  He is active in the Jewish community in Cabo.  Some other interesting information may be found here:  

http://www.jewishjournal.com/home/preview.php?id=16598

 1 cup sugar
¼ cup water

 6 oz. cream cheese
5 eggs
1 - 12 oz. can evaporated milk
1 - 14 oz. can sweetened condensed milk
1 tablespoon vanilla

In a small sauce pan over medium heat add sugar and gently pour water around sugar.  Stir gently to mix.  Cook until syrup turns amber in color (about 5-6 minutes).  Remove from heat and immediately pour the syrup into 6 8 oz. heatproof custard cups.    Set aside.

Preheat oven to 300 F.

In a blender add cream cheese, condensed milk, evaporated milk, and eggs.  Blend for about two minutes.  Pour into the prepared custard cups.  Place cups in baking pan filled with boiling water (half way up the side of the cups).  Bake for 55 - 60 minutes, or until knife inserted in center comes out clean.  Cool completely before refrigerating for three hours.

To unmold, run a knife around the edge of the custard cup to loosen the custard.  Invert a plate over the top and invert the flan onto the plate.  Serve with whipped cream.Serves 6

NOTE:  I made the recipe in 8 6 oz. coffee cups.  The flan is very rich.