- 1 8 oz cream cheese (230gr.)
- 6 eggs
- 1 can sweetened condensed milk ( 354 ml)
- 1 "can" cream ( use the condensed milk can to measure the cream)
- 1 small bag of vanilla sugar
- 250 gr. sugar
- optional: dry grated coconut - about 5 Tbsp
1. Melt 250 gr sugar in saucepan ( stir zig-zag only, not circular), Tilt the pan to glaze the sides of the sauce pan about half way from the bottom.Let cool
2. Beat cream cheese adding the eggs one at a time
3. Mix in condensed milk, cream and vanilla sugar
4. Mix with beater until smooth
5. Pour mixture into glazed saucepan
6. Add grated coconut at this point. It will float. Don't stir it in.
7. Heat oven to 180 ° C
8. Cover saucepan and place in oven in "maria bath" for 60 minutes.
9. Uncover saucepan after 30 minutes. It shouldn't burn...but a little brown is ok
10. once done let cool outside of maria bath for 5 hours ( in the fridge as soon as possible) with covered saucepan
11.Whe reas to eat invert over service dish making sue its big enough for all the caramel
