Caramel Custard

Ingredients

For the bottom of the mold:

  • Caveeni Caramel Sauce (to taste, to
    cover the base of the mold)

For the flan:

  • 1 can Sweetened condensed milk
  • 1 can Evaporated milk
  • 5 Eggs
  • ½ ENCOTapa Vanilla
    Essence ENCO
  • 180g Cream cheese
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Procedure

Prepare the mold:

  1. Cover the bottom of your mold with Caveeni Caramel Sauce and let cool.

Filling:

  1. In a blender, mix all ingredients until smooth and lump-free.
  2. Carefully pour the mixture over the mold with the cooled caramel.

Baking and resting:

  1. Cover the mold with aluminum foil.
  2. Place a tray with water in the oven and place the mold in the center (bain-marie).
  3. Bake at 180°C for 45 minutes, or until a toothpick inserted comes out clean.
  4. Remove from the oven and let cool completely.
  5. Refrigerate for at least 8 hours before unmolding.

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