One of Cuba's most beloved desserts, this flan is made by blending cream cheese with milk and eggs, then baking the mixture in a tin coated with melted sugar using a water bath. Adding cream cheese gives the classic custard a distinctly Cuban richness.
Melt the sugar in a saucepan and cook until deep amber, then pour it into the base of the tin.
Blend the cream cheese, milk, eggs and vanilla until smooth.
Pour the mixture into the tin and bake in a water bath in an oven preheated to 160°C for 40 minutes.
Once cooled, chill in the fridge for at least 3 hours, then turn out to serve.
As soon as you pour the caramel, tilt the tin quickly to spread it evenly over the base, or it will harden in one spot. Allergens: contains dairy and egg.
Karameli koyu kehribar rengine getirmek yerine biraz erken aldım, tatlının üzerinde açık renkli kaldı ama tadı yine de güzeldi. Benmaride 40 dakika yerine 48 dakika pişirince ortası tam kıvamına geldi.
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