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AUGUST 2014 - Recipe
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Recipes for Busy Lawyers

Editor’s Note—Send us the most delicious and nutritious recipes that you love to feed yourself or your family and we will share them!


Cuban Flan with a Twist

Submitted by Maria Hamar

This is my mom’s authentic Cuban flan recipe with my twist. This can be made a day or two before serving or a few hours before serving.   Also this recipe makes two flans so you can share with your friends or office mates after your dinner party.   

2 cups of sugar

2 loaf pans  (8x4 or 8x5)  (could be aluminum, non-stick or disposable)

1 Orange skin grated

14 oz. can sweetened condensed milk

12 oz. can evaporated milk

8 oz. package of cream cheese  (softened )

6 eggs

1 tablespoon of vanilla

Raspberries, blackberries or strawberries


Preheat oven to 350 degrees.

In a sauce pan melt on low heat 2 cups of sugar until it is liquid.  Then pour half of the liquid into each pan.   Leave for about 15-20 minutes, it will harden. 

Pour into the blender the orange skin grated, condensed milk, evaporated milk, softened cream cheese, eggs and vanilla.  Blend until fully mixed on medium.

Pour half of the liquid from the blender into each loaf pan. 

Take a baking pan of approximately   13 x 9 x2  and fill it with tap water about half way full.   You don’t want the water to spill from this pan when you put the two smaller loaf pans in it.  The other option is to use two 13x9x2 pans and put each loaf pan into one of the larger pans filled half way with water.  Depends on what size loaf pans you choose to use and how they fit in the larger pan.

Place the pans in the oven.  Cook for about one hour or until  the flan is lightly browned and a bamboo skewer or knife comes out clean.  Take the pans out of the oven carefully because the water in the larger pan will be boiling.

Place the flan pans on a rack or on the gas burner without heat.  Let them cool for about 20 minutes.  Place in the refrigerator on a kitchen towel.    Let it cool completely, at least 2 hours but the longer the better.  Could be all day or overnight.

When ready to serve, gently cut with a knife around edges of the flan.   Place your serving dish (could be a plate) on top of the pan and turn it over.  Do for each flan. You will need two plates.   Feel free to place some cut strawberries, blackberries or raspberries on top of the flans and/or around them.  Serves approximately 10 -12 people. 

Maria Rivas Hamar, of Hamar Family Law Corp., is a certified family law specialist who heads the Family Law Section of WLALA.


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