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   Thursday, October 1, 2020 

Vote for your Country in the Battle of the Islands! Cheese Custard with Caramel Sauce



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Cooking Time: 30-40 minutes


  • 1 1/2 cup evaporated milk
  • 1 1/2 cup sweet condensed milk
  • 3 whole eggs
  • 6 onz of cream cheese (softened)
  • 1 tablespoon vanilla extract
  • Carmel Sauce (see recipe below)


Heat oven to 350 degrees.

Slightly beat the eggs with the vanilla and blend with the rest of the ingredients. Pour into an 8" - 9" round baking pan (or oven proof dish) that has been prepared with caramel sauce.

Place baking pan with custard into another larger shallow pan with water; covering about up to 2" of the bottom of the custard pan.

Bake for about 35-40 minutes or when inserted in the center with a knife, it should come out clean. Refrigerate for at least 6 hours before turning upside down on a large deep platter (better if left refrigerated overnight).


Baked Custard/Flan Caramel Sauce


  • 1/2 cup of sugar
  • 2 tablespoon butter
  • 3 tablespoon water
  • 1 teaspoon dark vanilla


In a small saucepan over medium-low heat, bring butter to bubbling temperature stirring constantly.

Add sugar and stir. While sugar melts, look for changing color; as sugar turns brown add water; allow to reach boiling point then remove from fire. Add vanilla and pour and coat the baking dish by rolling caramel sauce from side to side, then let the excess settle in the bottom. Baking dish is now ready for flan. This process can also be done directly in the mold if using a fire proof baking pan.


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