Spanish Pudding / Flan

Cristy Valdés

México, Canada

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Ingredients:

½ cup of white sugar

3 eggs

1 can of evaporated milk

1 can of sweetened condensed milk

1 package or 226 grams of cream cheese

1 teaspoon of vanilla extract

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Procedure:

Preheat oven to 177 Celsius or 350 Fahrenheit.

Add the white sugar to a non-stick pan, take it to medium heat and let the sugar dissolve until is golden in color. Pour the melted sugar into a baking dish.

Let it cool down to allowing it to crystalize the sugar and set aside.

Blend the eggs, evaporated milk, condensed milk, vanilla extract and cream cheese together.

Pour mixture into the baking dish with crystalized caramel. Cover with aluminum foil. Place the baking dish inside a larger baking dish with one inch of boiling water. Bring it to the oven and bake it for 50 to 60 minutes. Remove from the oven and allow to cool down slowly to room temperature. Refrigerate overnight. Next day carefully turn the flan out to the pan onto a serving plate. Enjoy it!

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