1 Can Evaporated Milk

1 Can Condensed milk

1 can milk (use same can as the evaporated milk )

5 eggs

1/3 cream cheese (8 oz)

1 cup sugar (low heat melt until golden brown. Do not burn)

In a saucepan, melt sugar on low heat until a deep amber color. Pour the mixture in the bottom of a 9-inch fondue dish or ceramic pie pan and coat sides. Let cool.

Use blender to mix all remaining ingredients. Pour mixture into the caramelized sugar-coated pie dish.

Oven instructions:

Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight. (Can be made two days ahead. Keep chilled.)

Pressure Cooker instructions:

Cover dish with foil (secure it with a rubber band to avoid water from going inside dish). Add 2 cups of water to bottom of pressure cooker. Place fondue dish inside pressure cooker. Seal and place on stove at high heat. Wait until your pressure indicator starts dancing, reduce heat to medium high and cook for 27 minutes.

To serve:
Serve cold with a side of fresh berries and whip cream.

ENJOY!