Ingredients
- 10 tbs sugar in a skille stir over heat until sugar dissolves a brown syrup (heavy into light)
- 5 egg yolks
- 1 3/4 hr
- 13 oz evaporated milk
- 13 oz water measured in milk
- 8 oz cream cheese
- 2 tb sugar
- 1 ts vanilla
- 1 pn salt
- 1 package sweetened condensed milk
Note Flan will look soft, but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight. When ready to serve, invert on a flat plate, and teh flan will come out easily with the caramel sauce on top. Do not freeze.
