Preheat the oven to 350F.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make pear flan: |
| 3/4 cup of granulated sugar 1 can of pear nectar of 11.5 ounces 1 can 14 ounces of condensed milk 1 package of 8 ounces of cream cheese, softened and cut into pieces 1/2 teaspoon of vanilla extract 5 big eggs |
Ingredients to make pear flan:
2. Place the sugar in a small pot with a thick bottom.
3. Kitchen on the medium-high heat, constantly stirring 3 to 4 minutes or hsta that the sugar dissolves and acquires the color of the carmel.
4. Quickly pour the Carmelo into 8 6 0nzas flaneras.
5. Place the nectar, the condensed milk, the cream cheese and the vanilla extract in the blender or food processor.
6. Cover and liquefy until you get a homogeneous mixture.
7. Add the eggs and lyches until you get a uniform mixture.
8. Pour in the prepared molds.
9. Divide the flaneras between two sources for 13 x 9 inches.
10. Fill the fonts with hot water until reaching a depth of 1 inch.
11. Bake for 35 to 45 minutes or until you insert a knife in the center of each flan and leave clean.
12. Sacal them from Marias bath and let them cool on a wire rack for 30 minutes.
13. Refrigerated them for several hours or throughout the night.
14. A small spatula passes around the edge of the molds and delicately shake them to detach them.
15. Volt them on tids to serve.
16. Total note of elaboration of this recipe is 40 minutes and the cooling time is 160 minutes of cooling.
