Page 29 - Indulge June 2017

Photo courtesy of Casa Toro AvoFcraideod

Agreat meal can be capped by a tasty June 2017 • indulge | 29
dessert. Casa Toro Mexican Grill in
Coopersburg shared a recipe for flan with us.

FLAN NAPOLITANO

Makes 4 servings
1¾ cup condensed milk
1¾ cup evaporated milk
6 eggs
8 oz. cream cheese
1 teaspoon vanilla extract
1 cup sugar
2 tablespoons of water
2 tablespoons of orange zest
2 tablespoons of lime zest

Place the sugar and water in a medium
sized sauce pan. Bring to a boil on high heat
until sugar dissolves. When sugar dissolves,
reduce heat and keep boiling until the syrup
gets a light brown-caramel color. This will take
about 10 minutes. Pour the caramel in an
oven-proof pan, swirling the caramel to cover
the bottom of the pan evenly. Let cool. Place
the rest of the ingredients in a blender and
process until you have a smooth mixture. Pour
mixture slowly into prepared pan and cover
with aluminum foil. For the hot bath, place the
pan inside a larger baking pan. Add warm water
to the baking pan until it reaches about ¾ inch
deep. Bake in a preheated oven at 325 degrees
F for about 50 minutes or until flan looks firm.
Flan will keep cooking while it cools, so do not
keep it in the oven longer. Let cool and plate.
Add peach slices and garnish, if desired.