Flan Cheesecake
Yield
6 servingsPrep
20 minCook
2 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sugar
divided |
|
| 8 | ounces |
cream cheese
softened |
|
| 5 | each |
egg yolks
beaten |
*
|
| 13 | ounces |
evaporated milk
|
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 13 | ounces |
water
measured in milk can |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sugar
divided |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 5 | each |
egg yolks
beaten |
*
|
| 375.7 | ml/g |
evaporated milk
|
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 375.7 | ml/g |
water
measured in milk can |
|
| 5 | ml |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Directions
Place 10 tablespoon 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℉ (180℃) 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.
