Creamy Caramel Flan is a combination of cheesecake and crème brulee. Can be done both in one large form and in portioned bowls. You will need a baking sheet with sides, since you will need to pour boiling water into it, and only then put the mold.
It is necessary
- For ten servings:
- - 400 ml of condensed milk;
- - 350 ml of concentrated milk;
- - 200 g cream cheese;
- - 150 g of sugar;
- - 5 eggs;
- - 1 teaspoon of vanilla.
Instructions
Step 1
Heat the sugar in a saucepan over medium heat until golden brown. After that, immediately remove from heat, otherwise it can quickly begin to burn. Pour the sugar into a 25 cm diameter round dish, tilting it - the sugar should spread over the bottom and sides of the form.
Step 2
Toss the softened cream cheese and eggs separately. Drive in eggs one at a time, after each time thoroughly kneading the mixture until smooth. Add all condensed and regular milk, add vanillin, beat until smooth.
Step 3
Pour the mixture into the prepared pan, covered with golden caramel. Lay out the baking sheet with a damp towel, place the mold on it, pour boiling water into the baking sheet (it should not reach half of the walls of the mold). Place the treat in an oven heated to 180 degrees.
Step 4
Bake the creamy caramel flan for 50-60 minutes, until the center is thicker. 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.
Step 5
The finished dessert is easy to get out of the mold - run a knife along the walls of the mold, turn the delicacy over onto a serving dish - the caramel will be on top. Serve as a dessert for tea.
