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  • 100 grams of sugar
  • 10 yemas de huevo
  • 375ml of milk
  • 250g of condensed milk
  • 300g of cream cheese
  • 100 grams of sugar
  • 1/2 teaspoon of salt
  • 4 egg whites


1. Add sugar in the skillet and caramelize until dark amber. Transfer it to the mold (20cm mold size) and set aside.

2. In a bowl we add the egg yolks and beat until they are incorporated. Add milk, vanilla extract, condensed milk and mix slowly until everything is well combined.

3. In another bowl we add the cream cheese and mix with the whisker. Add the sugar, salt and egg whites gradually and mix well.

4. Combine the flan and cheese mixture and sieve it on a pre-made mold with melted sugar. Add hot water to the pan and transfer the mold to it.

5. Bake for 2 hours at 155°C/311°F. After the cheesecake has cooled, refrigerate for
4 hours.

6. After time has elapsed cut it into pieces and it's good.