Flan Cheesecake
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INGREDIENTS
- 8 oz Cream cheese ; softened
- 1 cn Sweetened condensed milk
- 13 oz Can water measured in milk
- 5 Egg yolks ; beaten
- 1 ts Vanilla
- 13 oz Evaporated milk
- 2 tb Sugar ; divided
- 1 pinch salt
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (924g) | ||
| Recipe Makes: 6 | ||
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| Calories: 2785 | ||
| Calories from Fat: 2231 (80%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 247.9g | 331 % | |
| Saturated Fat 134.2g | 671 % | |
| Monounsaturated Fat 68.6g | ||
| Polyunsanturated Fat 13.8g | ||
| Cholesterol 2105.4mg | 648 % | |
| Sodium 2149.9mg | 74 % | |
| Potassium 1406.2mg | 37 % | |
| Total Carbohydrate 85.6g | 25 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 85.6g | ||
| Protein 63.6g | 91 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2785
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