1 can (12 oz) of evaporated milk
1 can (12 oz) of sweetened d condensed milk
8 oz cream cheese
1 teaspoon of vanilla
Mix all the ingredients in a blender or food processor.
Optional: Make some caramel. If you decide to pour caramel, do it first. Put one cup of sugar on a small heavy bottomed pan and add one or two tablespoons of sugar with water or one tablespoon of lemon juice. There is no need to move it with a spoon, but you may move the pan to make sure the sugar melts evenly. Cook the sugar until it melts on medium or low medium heat. Then, lower the temperature and cook until the sugar turns to a golden brown color. Put the caramel in a baking pan. You will need to work quickly because the caramel hardens fast.
The caramel adds a festive touch and it is traditional, but the flan is perfectly fine without it. Many people in Latin America prefer the flan without caramel.
Pour the mix in a flan mold or a baking pan of about 9 inches. Let the caramel cool; it will harden.
Pour the cheese mix over the caramel.
Bake at about 375 F until it is firm for about 8 to 12 minutes.
When it is firm, take out of the oven and refrigerate until cold.
To take out of the mold, after it is cold, run a thin knife around the edges. Put a plate on top of the baking pan and flip over.
This recipe does not use the most common method of a double boiler. A double boiler gives a lighter texture. You can use a larger pan, add hot water (not boiling) to about half and put on top of the pan with the flan mixture. If you use the double boiler option, then it will take about an hour to get firm. After 40 minutes, start to put a knife in the center to check if it is firm.
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