Cheese flan

Method

Warm the sugar and water in a frying pan over a low heat. Mix and bring to the boil, until the syrup thickens. Line a fluted ring cake tin with the syrup and save for later.
Whip the condensed milk and eggs with an electric whisk or blender, adding the milk until you have smooth mixture. Finally, gently whisk in the cheese. Place in the tin and bake (at about 180°C) in a bain-marie for about 1h or until it turns golden or becomes firm.
Once ready, leave to cool and carefully remove from the tin. Chill in the fridge and serve cold.

Tips:You can swap the milk for cream.You can cook in a bain-marie on the stovetop or in the oven. For the bain-marie on the stovetop, place the covered tin in a large saucepan with about 2 inches of water (the ideal tin is a fluted ring cake tin, with a lid). Cover and place on the heat. After 20 min, using a knife, check if the pudding is cooked. If the knife is clean when removed, it’s ready.