Ingredients:

1 cup evaporated milk
1 cup of condensed milk
6 eggs, whole
1 teaspoon vanilla extract
6 tablespoons of sugar
1 pinch of cinnamon powder, optional
1 can of half cream, (optional)
1 cream cheese, 190 g (optional)

Preparation

Preheat the oven to 175°C.
In a small saucepan, place the sugar and heat over medium heat until a caramel forms; Pour it over the flan mold before it cools and set aside.
Blend all the ingredients until they are incorporated very well, add to the mold where the cold and hard candy will already be.
Put it in the oven in a bain-marie (inside another mold with a little water), make sure no water gets into the flan. If you don’t want it to brown, cover it with aluminum foil.
Leave it in the oven for approximately 45 minutes at 170°, and remove until you poke it with a knife and it comes out clean. If you want to brown it at that moment, remove the aluminum foil and let it brown for 10 minutes. Take it out and let it cool. Refrigerate and unmold; enjoy it cold.