| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Mexican, Cheesecakes | 6 | Servings |
INGREDIENTS
| 2 | tb | Sugar, divided |
| 8 | oz | Cream cheese, softened |
| 5 | Egg yolks, beaten | |
| 13 | oz | Evaporated milk |
| 1 | cn | Sweetened condensed milk |
| 13 | oz | Can water measured in milk can |
| 1 | ts | Vanilla |
| 1 | pn | Of salt |
INSTRUCTIONS
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 1 1/2 to 1 3/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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