|Picture from: cubaninthemidwest|
Image Credit: Ivonne
“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
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...
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