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Cream Cheese Flan Recipe Video
|Sugar||1 Cup (16 tbs) (FOR CARAMEL)|
|Cream cheese||8 Ounce|
|Evaporated milk||15 Ounce (1 can)|
|Sweeetened condensed milk||15 Ounce (1 can)|
|Vanilla extract||1 Teaspoon|
Calories 307 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 89.6 mg
Sodium 158.7 mg6.6%
Total Carbohydrates 40 g13.5%
Dietary Fiber 0 g
Sugars 40.2 g
Protein 8 g15.4%
Vitamin A 9.4% Vitamin C 2.7%
Calcium 21.8% Iron 2.3%
*Based on a 2000 Calorie diet
1. CARAMEL: In a heavy bottom pan; put the sugar, and heat on high.
2. Shake the pan a little a couple of times. Lower the heat to low as soon as the sugar starts melting.
3. Stir the sugar inside the pan every few seconds until all the sugar has melted. Let it brown to your preference. The darker the caramel, the more bitter the sugar will be.
4. Pour into a mold and allow cooling. Be careful not to burn yourself with melted sugar.
5. Preheat the oven to 350 degrees.
6. Place all the ingredients in a blender. Blend until smooth.
7. Pour flan into mold with caramel.
8. Place the mold into an oven proof dish in the middle.
9. Slowly pour enough boiling water into the pan, so as to reach the mold half way up on the sides. Carefully place the pan into the oven.
10. Cook the flan in the oven for about 1 hour or until you have a soft crust on top and a knife comes out with a light film that is not liquid.
11. Remove the flan from the pan and allow it to cool down completely.
12. Once cooled down. Cover it with plastic wrap and refrigerate it overnight.
13. Carefully run a knife on the sides of the mold, to release the flan.
14. Place a serving dish directly over the mold – making sure the mold is in the middle.
15. Quickly flip the mold onto the dish. Allow the flan and the caramel to fall out of the mold before removing it. Slice and serve chilled.