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
- 375 ml evaporated milk
- 375 ml water measured in milk
- 230 ml cream cheese
- 26 gr sugar
- 4 gr vanilla
- 1 gr 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.
