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Cook: 50 - 60 minutes


  • ¾ cup sugar
  • ¼ cup water
  • 1 package cream cheese, softened
  • 5 large eggs
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 teaspoon vanilla extract

In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes.
Brush down crystals on the side of the pan with additional water as necessary. (DO NOT STIR IT) Just slightly move it around in pan until golden in colour.
Quickly pour into an un-greased round baking or soufflé dish, tilting to coat the bottom; let stand for 10 minutes.
Preheat oven to 180°C.

In a bowl, beat the cream cheese until smooth.
Beat in eggs, 1 at a time, until thoroughly combined.
Add remaining ingredients; mix well.
Pour over caramelised sugar (it will make crackling sound).
Place the dish in a larger baking pan.
Pour boiling water into larger pan to a depth of 1 cm. (Bain-Marie)
Bake until the centre is just set (mixture will jiggle), 50 – 60 minutes.
Remove dish from a larger pan to a wire rack; cool for 1 hour.
Refrigerate overnight.
To un-mold, run a knife around edges and invert onto a large rimmed serving platter.

Recipe and photo: Ilzette Feyt

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