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Submitted by: Judy Obrecht

3/4 cups
evaporated milk
12 ounces
sweetened condensed milk
14 ounces
cream cheese, softened
8 ounces
instant coffee (dissolved in 2 T hot water), let cool slightly
2 teaspoons
1 teaspoons


To make caramel: Pour the sugar into a saucepan and cook over low heat, agitating constantly to prevent scorching. When the sugar begins to bubble, remove the pan from the heat and pour into the bundt cake pan. Rotate the bundt pan so the caramel glaze covers it evenly. Set aside to cool.

Preheat oven to 325°F.

In a blender or food processor, combine 2 cans of milk, cream cheese, eggs, dissolved coffee, and flavoring. Blend until smooth. Pour mixture into prepared bundt cake pan. Place cake mold into a larger pan with about 1 inch of hot water. Bake in oven for 45 minutes to an hour, or until flan is barely jiggly and a knife inserted comes our clean. Cool in refrigerator 4-6 hours or overnight. Using a rubber scraper, loosen edges. Invert on to a serving plate with edges. Spoon extra caramel sauce over and serve.


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