Cheesecake Flan

2012 Food January 2012 Suzanne A. Marshall

By Suzanne A. Marshall  from the January 2012 Edition

OK flan lovers, I should have shared this with you before Christmas as a gift, but having left my laptop at the LA airport security on the way to Manzanillo, access to another computer has been limited. Anyway, my husband Allan is a flan ‘officiando’ and this is his favorite. It’s mine too because it’s so easy. But if your New Year resolution is to lose weight, as Tony Soprano would say ‘fogedaboudit’! (Or just have a tiny piece)….Suzanne


½ cup sugar (I use brown sugar packed) 3 tablespoons water
8 ounces cream cheese
3 large eggs
1 teaspoon vanilla extract
1 can milk, sweetened condensed
13 ounces evaporated milk

Caramelize the sugar and water
When caramelized, pour into a 9 inch round pan Preheat oven to 350 degrees F.
Put cream cheese, eggs and vanilla in blender Blend until smooth
Add condensed milk and blend again Add evaporated milk and blend again
Pour over caramelized sugar in pan and set in another pan with one inch of water in it
Bake one hour
Cool and invert on plate.
Chill – it will last a week IF you can stay away from it.


Download the full edition or view it online