Flan Cheesecake

Course : Cheesecakes
Serves: 6
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2 tablespoons sugar -- divided
8 ounces cream cheese -- softened
5 large egg yolks -- beaten
13 ounces evaporated milk
1 can sweetened condensed milk
13 ounces water measured in milk can
1 tablespoons vanilla
1 dash salt

Preparation / Directions:

Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden. In mixing bowl, place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot 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 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.


Nutritional Information:

450 Calories (kcal); 27g Total Fat; (52% calories from fat); 13g Protein; 40g Carbohydrate; 254mg Cholesterol; 270mg Sodium

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