A Cuban Comeback: Flan

DEAR SOS: My mother-in-law asked me if I could locate a recipe for Cuban Flan that she remembers from the 1970s. She’s sure it ran in The Times, and if you can find it, her estimation of me will certainly increase.

PETER JOHNSON

Los Angeles

DEAR PETER: We’re great believers in family harmony. That said, your mother-in-law was correct. The recipe was from the former Los Angeles Times column “My Best Recipe” in 1979.

Cuban Flan

Active Work Time: 10 minutes * Total Preparation Time: 1 hour, 15 minutes plus 4 hours chilling

1/2 cup sugar

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package cream cheese, cubed and softened

3 eggs

1 teaspoon vanilla extract

* Cook sugar in saucepan over medium-high heat, stirring, until dissolved, about 5 minutes. Continue to cook, but do not stir, until sugar caramelizes and becomes a rich, dark brown, about 4 to 5 minutes. Pour into 9-inch cake pan, spreading evenly. Cool. Set pan in a larger pan so there’s at least 1 inch of space around sides of flan pan.

* Blend evaporated and condensed milks, cream cheese, eggs and vanilla in a blender. Carefully pour into prepared pan. Add about 1/2 inch water to larger pan. Bake at 350 degrees until center of flan still jiggles a little when pan is shaken, 55 to 60 minutes. Cool, then chill at least 4 hours. Invert it onto serving plate, slice and serve.

12 servings. Each serving: 297 calories; 146 mg sodium; 102 mg cholesterol; 13 grams fat; 38 grams carbohydrates; 8 grams protein; 0 gram fiber.