Sunday, March 10, 2013

Cheese Flan

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


6 oz. cream cheese

1 can evaporated milk

1 can sweetened condensed milk

3 eggs

1 tsp vanilla

1 cup sugar for caramel syrup


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...

Read more and enjoy this amazing recipe and many more when visiting cubaninthemidwest

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