Creamy Caramel Flan
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
64
Sourness
38
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden
3
Pour into a 10 inch round baking dish, tilting to coat bottom and sides
4
Set aside
5
In a large bowl, beat cream cheese until smooth
6
Beat in eggs, one at a time, until well incorporated
7
Beat in condensed and evaporated milk and vanilla until smooth
8
Pour into caramel coated pan
9
Line a roasting pan with a damp kitchen towel
10
Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack
11
Fill roasting pan with boiling water to reach halfway up the sides of the baking dish
12
Bake in preheated oven 50 to 60 minutes, until center is just set
13
Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight
14
To unmold, run a knife around edges of pan and invert on a rimmed serving platter