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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is an authentic recipe from Mexico Ingredients:
10 tbls sugar |
1 can sweetened condensed milk |
1 can evaporated milk |
1/4 of pint of half-and-half or 1 block of cream cheese |
3 eggs |
1 tsp vanilla |
Directions:
1. On the stovetop, use a corningware dish and add sugar a little at a time into the dish and carmelize it on medium heat.
2. Add all sugar and carmelize until golden color.
3. Set aside on counter and let it harden to approx. 1/4 inch of carmelized sugar.
4. In a mixing bowl add the sweetened condensed milk, evaporated milk, vanilla, eggs and half and half or cream cheese. The cream cheese makes more of a cheesecake and the half and half makes more of a custard.
5. When the sugar has hardened, add the mixture on top in the corningware.
6. Put the corningware dish in a cake pan filled with an inch of water to use as a double boiler.
7. Avoid getting any water in the corningware dish.
8. Cover the corningware dish with lid or tinfoil.
9. Bake in oven at 325 degrees for 1 hour.
10. Cool and put in fridg to solidify
11. To serve, flip onto a plate with the carmel side on top. Drizzle any extra carmel liquid on top.
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