Cheesecake ( flan )

Yield: 6 Servings

Measure Ingredient
2 tablespoons Sugar, divided
8 ounces Cream cheese, softened
5 \N Egg yolks, beaten
13 ounces Evaporated milk
1 can Sweetened condensed milk
13 ounces Can water measured in milk can
1 teaspoon Vanilla
1 pinch Of salt

Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden. In mixing bowl, place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water. Bake at 350 for 1½ to 1 ¾ hr.

Note - Flan will look soft, but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight.

When ready to serve, invert on a flat plate, and teh flan will come out easily with the caramel sauce on top. Do not freeze.

Similar recipes