Pudding with cream cheese

Ingredients for 6 servings:

• 4 eggs
• 7 tbsp sugar
• 1 tbsp vanilla sugar
• 300 ml cream
• 200 ml milk
• 250 g cream cheese, e.g. Philadelphia
• 1 lemon(s), the juice

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

Flan de queso or Flan napolitano

Heat 5 tablespoons of sugar and the lemon juice in a saucepan until the sugar has dissolved and caramelized, stirring constantly. Pour the hot caramel into a loaf pan and spread it evenly around the sides. Let it cool. Preheat the oven to 180°C. Now beat the eggs with the remaining sugar, vanilla sugar, and a pinch of salt until frothy. Add the cream and cream cheese and continue beating until a light, fluffy mixture forms. Pour this mixture onto the cooled caramel and bake in a hot water bath, with the pan one-third submerged in water, for about 70 minutes in the lower third. Do the skewer test. If the pudding is getting too dark, cover it with aluminum foil. Let the pudding cool, then turn out, garnish with fresh fruit, if desired, and serve sliced. If you like it a little sweeter, you can increase the sugar to 10 tablespoons. You can also make the caramel with water instead of lemon juice. Instead of the loaf pan, you can also use small portion molds, but this will shorten the baking time.