Flan Cheesecake Recipe
Servings: 6
Ingredients
- 2 Tbsp. Sugar, divided
- 8 ounce Cream cheese, softened
- 5 x Egg yolks, beaten
- 13 ounce Evaporated lowfat milk
- 1 can Sweetened condensed lowfat milk
- 13 ounce Can water measured in lowfat milk can
- 1 tsp Vanilla
- 1 pch Of salt
Directions
- Place 10 tbs sugar in a heavy skillet. Stir over medium heat till sugar dissolves into a light brown syrup. Pour immediately in flan pan or possibly shallow dish and let cold and harden. In mixing bowl, place cream cheese; add in beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of warm water. Bake at 350 for 1 1/2 to 1 3/4 hr.
- Note - Flan will look soft, but hardens in refrigerator. Be sure to refrigeratethoroughly; 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. Don't freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 536 | |
| Calories from Fat 228 | 43% |
| Total Fat 25.9g | 32% |
| Saturated Fat 15.35g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 334mg | 14% |
| Potassium 594mg | 17% |
| Total Carbs 63.95g | 17% |
| Dietary Fiber 0.0g | 0% |
| Sugars 63.62g | 42% |
| Protein 13.98g | 22% |
