Sugar-Plum Flan

This delightful dessert will go with just about any meal; and if you can't find plums, feel free to substitute pineapple, bananas, or even kiwi.

1 can Eagle Brand sweetened condensed milk (can use low-fat)

6 eggs

1/2 c. creme de Casis

4 oz. Philadelphia Cream Cheese (can use the lower fat version)

2 tablespoons Adams Extract vanilla

1 c. sugar

1 lemon (lime) wedge

7 oz. half & halffresh fruit of your choice—plums, bananas, kiwi, apples, etc.

Preheat oven to 350o F.In a skillet, heat the sugar and lemon (lime) juice. Stir it as it melts and continue heating until it reaches a rich amber color. Remove from heat briefly, and pour in the creme de Casis. (Careful: the pan/sugar is very hot—don’t do this near the flame if you’re cooking with gas—ignition could occur.)

Return the pan to heat and stir mixture until it is consistent & smooth (this won’t take long). Pour this into a circular pan (9").

Blend the cream cheese, vanilla, half & half, three whole eggs and three egg yolks, and the condensed milk in a blender until smooth.

Place thinly sliced fruit atop sugar/casis mixture in pan, then gently pour the blended ingredients in.

Put this pan into a larger pan with water in it. (This water bath is the key for making the flan cook evenly.)

Bake for 45-60 minutes—when flan is firm in the center it’s ready. Refrigerate.

Prior to serving, run a knife around the edge of the pan to help free the flan from pan. Take the pan and hold its bottom in some hot water for a bit—this helps loosen the sugar/casis coating. Put a large dinner plate on top of the pan, invert the pair, and voilá, you’ve got a scrumptious flan to dish out.

From the January 1970 issue.

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