*  Exported from  MasterCook  *
                                Ninfa’s Flan
 Recipe By     : Houston Chronicle, May, 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Dessert                          Mexican/Tex-Mex
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           sugar
    3                    eggs plus 3 egg yolks
    2      teaspoons     vanilla extract
    1      can           (14-ounce) sweetened condensed milk
    1 1/4  cups          milk
    2      ounces        cream cheese -- softened to room
                         -- temperature
 Place sugar in small skillet over medium-high heat and stir while it
 liquefies. Let sugar boil until it caramelizes to a walnut brown, stirring
 occasionally. Watch carefully so that it does not burn. Pour the caramel
 into the bottom of a 9-inch flan pan or soufflé dish and, working very
 quickly, spread it evenly with a rubber spatula over the bottom of the pan.
 Preheat oven to 350 degrees. Place eggs, yolks, vanilla, milks and cream
 cheese in a blender or food processor and process at least 5 minutes.
 Pour mixture into the flan pan and place in larger baking pan in the center
 of the oven. Pour boiling water halfway up the sides of the pan. Bake 1
 hour and 10 minutes or until knife inserted in the center comes out clean.
 Watch carefully and cover the flan with foil if the top seems to be getting
 too brown. Remove from oven, cool to room temperature, then cut around the
 edges and invert onto a deep-sided serving plate. Serve each piece with
 some of the caramel syrup.
 Note: Flan can be made as long as three days before serving and kept
 refrigerated covered with plastic wrap. Leave in the pan until ready to
 serve. “Published in Ellen Brown’s Southwest Tastes cookbook (HP Books,
 1987), taken from the PBS television series,Great Chefs of the West. ”
 LP note: Ninfa is a legend in Houston. She started with a family restaurant
 over in an industrial section of town. It became very popular and she
 expanded to form a popular chain. Ninfa has now retired, I believe, and the
 chain has had some financial bad times and has, I think, declared
 bankruptcy. Still it flourishes at many locations, and we eat at one in our
 neighborhood weekly.
 By Lou Parris <lbparris@earthlink.net> on May 13, 1997
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