1. Half a cup of sugar
2. One container (8 ounces) of softened cream cheese
3. five eggs
4. One 12-oz can of evaporated milk
5. One 14-ounce can of condensed milk

Directions:

1. Set oven temperature to 375 F.
2. After putting the sugar in a skillet, simmer it over low heat until it melts and turns yellow. To keep the sugar from burning and to evenly spread the melting liquid around the mold’s bottom, move the pan back and forth over the flames.
3. Take off the heat and quickly pour the caramel into an 8-inch round pan, making sure to swirl the pan to cover the bottom evenly.
4. Cream cheese should be beaten with an electric mixer on low speed in a big basin. till frothy and creamy.
   Beat in each egg as it is added, one at a time.
5. Stir in evaporated milk and condensed milk until thoroughly mixed. Give the mixture a few minutes to settle so that some of the foam can go down. As an alternative, place eggs, cream cheese, condensed milk, and evaporated milk in a blender and pulse until smooth.
6. Fill the prepared round pan with mixture.
7. Lay out the llaneras in a broad dish that is oven-safe with a water bath (about 1 inch deep) and cover with foil.
8. Place the dish in the oven and bake for around fifty minutes to an hour, or until a toothpick inserted into the centre comes out clean.
9. Take out of the oven, let cool, then put in the refrigerator to solidify. Place the flan over a serving plate and drizzle with caramel to serve.

Notes:

• To cook the flan, you can also use ramekins or llaneras (about 4).
• On the hob, cook by steaming for approximately 30 to 40 minutes over a medium heat, or until a toothpick inserted in the centre comes out clean.

Nutrition Information