Cheese Flan

Picture from: cubaninthemidwest
Image Credit:  Ivonne

Cheese Flan

“Flan can be traced as far back as ancient Rome. The Romans, having domesticated chickens, found themselves with a surplus of eggs for which they developed new recipes, one of which turned out to be a custardy concoction known as flan. Flan survived the fall of the Roman Empire and the transition between ancient times and the Medieval.” Ivonne

Ingredients:

6 oz. cream cheese

1 can evaporated milk

1 can sweetened condensed milk

3 eggs

1 tsp vanilla

1 cup sugar for caramel syrup

Preparation:

Preheat oven to 300°F (I like to bake Flan at a low heat for a longer time period).

In an aluminum bread pan (you can use any other aluminum baking dish) over medium-low 

heat, melt sugar until liquefied and golden in color.

Carefully tilt the pan to evenly coat the bottom and sides...

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