![](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2022\/11\/321265587_896563168137877_6922917587482778377_n-1.jpg\")
<\/p>\n<\/p>\n
1\u00a0cup\u00a0white sugar<\/p>\n
1\u00a08 oz\u00a0Cream Cheese\u00a0cubed<\/p>\n
1\u00a014 oz\u00a0sweetened condensed milk can<\/p>\n
1\u00a012 oz\u00a0evaporated milk can<\/p>\n
1\u00a0vanilla bean\u00a0seeds scraped or use 2 tsp vanilla extract<\/p>\n
5\u00a0large\u00a0eggs<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 1\u00a0cup\u00a0white sugar 1\u00a08 oz\u00a0Cream Cheese\u00a0cubed 1\u00a014 oz\u00a0sweetened condensed milk can 1\u00a012 oz\u00a0evaporated milk can 1\u00a0vanilla bean\u00a0seeds scraped or use 2 tsp vanilla extract 5\u00a0large\u00a0eggs TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":2689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-2515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
\nPreheat oven to 350 degrees.<\/div>\n<\/div>\n\nMake the caramel:<\/h4>\n
Melt the sugar in a saucepan over medium high heat until it becomes liquid.<\/div>\n1 cup white sugar<\/span><\/div>\nContinue cooking and stirring with a wooden spoon until is lightly browned. About 5 minutes.<\/div>\nPour the melted sugar into each ramekin to coat the bottom.<\/div>\nWhile the caramel is still hot and liquid, very carefully ( using oven mitts) swirl the pan around while sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden.<\/div>\nSet aside to cool.<\/div>\n<\/div>\n\nMake the flan mixture:<\/h4>\n
Add the remaining of the ingredients in a food processor or blender and mix until well blended.<\/div>\n1 8 oz Cream Cheese,<\/span>1 14 oz sweetened condensed milk can,<\/span>1 12 oz evaporated milk can,<\/span>1 vanilla bean,<\/span>5 large eggs<\/span><\/div>\nFill the cake mold or ramekins with the flan mixture.<\/div>\nPlace the mold or ramekins in a baking pan and fill the pan with enough water to rise about halfway up their sides.<\/div>\nBake for about 1 hr & 15 minutes<\/strong>\u00a0if baking in a cake mold (about 40 minutes in ramekins)\u00a0or until the custard is set (it should not feel liquid or loose when tapping ).<\/div>\nRefrigerate for at least 4 hours or up to 3 days. (see note 2)<\/div>\nTo serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Serve with fruit and\/or fresh whipped cream.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"