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MANUAL CONVECTION AND
AUTOMATIC MIX COOKING
Cuban Flan Makes 12 servings
Low Mix - Low Rack
Flan
4 oz.cream cheese
4 whole eggs,large
2
1
/2 cups sweetened condense milk
2 cups milk
Caramel Sauce
2
1
/3 cups granulated sugar
1
/2 teaspoon lemon juice
3
/4 cup hot water
1.Place the sugar and the lemon juice into a saucepan. Cook,stirring constantly with a wooden spoon
over medium heat. The sugar will start to melt and change its color to a caramel. Continue to cook
the sugar till it reaches the desired color.
2. Carefully pour in the hot water very slowly, while continuing to cook, keep stirring. Once dissolved
into a syrup, stop the cooking and cool completely. In its cooled state, add additional water as
needed to thin to the proper consistency.
Flan Mixture
1. Soften the cream cheese to room temperature. Place into a mixer with a paddle attachment. Add
in the eggs one at a time and incorporate till the mixture is smooth.Scrape down the bowl to make
sure that all of the cream cheese is mixed evenly with the eggs.
2. Add in slowly the sweetened condense milk and the milk till blended well. Before pouring it into
the 8
1
/2 x 4
1
/2-loaf bread pan, strain mixture through a sieve to avoid any lumps from the
cream cheese or parts of the egg. Pour caramel sauce on bottom of loaf pan ,just to cover. Pour Flan
over caramel sauce.
3. Place loaf pan inside of 9 x 13-cake pan.
4. Boil 4 cups of water in the microwave oven.
5. Place Flan loaf inside 9 x 13-cake pan; place on low rack on turntable in microwave oven. Pour hot
water into 9 x 13 pan, up to
3
/4 inch from top of pan. Make sure 9 x 13 pan is centered and can
turn completely without touching sides of the microwave oven.
6. Press LOW MIX. Press 4500minutes.Close door.Press START.Using a silver knife,place in center
of Flan, it should come out clean, and center should be firm and not jiggle. If not done add some
extra time,it should be firm.
7. Carefully remove Flan from hot water bath, cool completely, refrigerate. Unmold when cool, run a
knife around edges, turn upside down on your serving platter. It should be firm to slice,
3
/4 inch
wedges. Place on plate and use the extra caramel sauce to top Flan, serve with fresh fruit or some
sprigs of mint.
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