Yield: 6 to 8

INGREDIENTS
6 eggs
2 (500cc./ml) cans condensed milk
2 cups whole milk or 1 1/2 cans evaporated milk
1 lb 2oz approx (1/2 kg) cream cheese
1 tablespoon vanilla extract
1/2 cup (100 gr) sugar

PREPARATION
Caramel Sauce:
In a medium saucepan combine the sugar with 2 tablespoons of water. Heat on high heat until the edges start to darken. Rotate the saucepan, mix thoroughly and continue heating until it turns into an even golden brown color. Remove from oven and quickly pour into the flan mold pan or pudding mold pan.

Flan:
In a medium bowl, blend the rest of the ingredients together and pour them in the flan mold pan or pudding mold pan.
Using a double boiler, bake in a 350 degrees (180º C) oven making sure the water of the recipient where the flan is put is hot.
The approximate baking time is 1 hour, depending on the oven.

We recommend to check for readiness every now and then, inserting the tip of a knife in the center of the flan. If it comes out dry, it is ready.

If the surface of the flan starts to turn golden brown and the flan is not yet ready, cover it with aluminum foil to prevent from burning.

Once ready, turn off the oven and leave it inside until it reaches room temperature. Remove from oven and refrigerate until cold before unmolding. Keep refrigerated until serving time.

There are many different recipes for this pudding/flan. This is the one we prefer. All of the recipes are good and respectable because they basically involve the same ingredients.