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Also Known As:
Cheese Flan
Ethnic Origin:
Puerto Rican
Ingredients:
Preparation:
Soften the cream cheese and mix it together with the other ingredients.
Be careful not to over-mix the cream cheese or it will cause air pockets in the flan.
Prepare a caramel by cooking 1/2 cup of sugar over a low flame until the sugar liquifies.
Use a metal container to do this.
Turn just enough caramel into the pan/ ramekin to cover the bottom.
Once the sugar is hard , pour the batter you prepared in steps 1 & 2 into the pan/ ramekin.
Place pan/ramekin into a bain-marie.
The pan/ramekin in which the ingredients are in should be 3/4 submerged in water.
Bake at 325 degrees Fahrenheit for about 1/2 hour.
The flan is done when a knife/toothpick inserted into it comes out clean.
Suggested Wine: Sangria
Serving Ideas: Serve slices inverted so the caramel is on top
NOTES: This is an excellent cheesecake-like dessert.
Related Resources:
Courtesy of:
Lavanda from the Taste of the Islands mailing list
Related Recipes
• Dessert
4 large eggs
1 cn (14 oz) condensed milk; sweetened
1 cn (12 oz.) evaporated milk
6 oz cream cheese
1 ts vanilla extract
Mix eggs, milk, and vanilla together.
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