Flan cheesecake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sugar, divided |
| 8 | ounces | Cream cheese, softened |
| 5 | 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 |
Directions
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.