That time I was featured in Working Mother magazine…

Click to read the article below!





(featured in my book, THE BOYFRIEND OF THE MONTH CLUB)

  • 8 ounces cream cheese
  • 1 tsp vanilla
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 cup sugar
  • 5 eggs
  • pinch of salt
  • 2 cups sugar (for the syrup)

Combine all the ingredients (except the 2 cups of sugar) in a blender and set aside. In a large skillet, melt the 2 cups of sugar over medium/high heat until it is completely dissolved into a syrup. Pour the syrup (be careful, it will be hot!) in to a Bundt pan, making sure to cover as much of the pan’s surface as you can with the syrup. Let it cool for a few minutes. Then gently pour the flan mixture into the pan. Place the Bundt pan into a larger pan filled with a inch or so of water (this will set the flan like a custard). Place the whole thing in a preheated 350 degree oven for about 40 minutes until set (time will vary according to your oven). Let cool to room temperature and chill well. Before serving, taking the flan out of the fridge and bring back to room temperature, then flip it onto a serving plate, letting all the syrup drip over the sides! Yum!