Creamy caramel flan is a combination of cheesecake and creme brulee. You can do it in one large form, and in portioned bowls. You will need a baking sheet with sides, since it will need to pour boiling water into it, and only then put the mold.
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You will need
- For ten servings:
- - 400 ml of condensed milk;
- - 350 ml of concentrated milk;
- - 200 g cream cheese;
- - 150 g of sugar;
- - 5 eggs;
- - 1 tsp vanilla.
Instruction manual
1
Heat the sugar in a saucepan over medium heat until it turns golden. After that, immediately remove from heat, otherwise it can quickly start to burn. Pour sugar into a round mold with a diameter of 25 cm, tilting it - the sugar should flow along the bottom and walls of the mold.
2
Separate the softened cream cheese with the eggs. Hammer eggs one at a time, after each time thoroughly mixing the mixture until smooth. Add all the condensed and regular milk, add vanillin, whisk until smooth.
3
Pour the resulting mixture into a prepared pan coated with golden caramel. Put the baking sheet with a damp towel, set the mold on it, pour boiling water into the baking sheet (it should not reach half the walls of the mold). Put the treat in the oven, heated to 180 degrees.
4
Bake a creamy caramel flan for 50-60 minutes, until the center becomes denser. Then turn off the stove, let the dessert cool on the wire rack for one hour, then put it in the refrigerator for 8 hours or overnight - this is even preferable.
5
It’s easy to get the finished dessert out of the form - swipe the knife along the walls of the form, turn the treat on a serving dish - caramel will be on top. Serve as a dessert for tea.