Trivia: What is the difference between condensed milk and evaporated milk? Both have a percentage of water removed under vacuum. Condensed milk has added sugar which results in a thicker consistency.

The Philippines of my youth was sweetened by the taste of condensed milk. Living in the city had its benefits: sewers, indoor plumbing, paved roads. But, it had its disadvantages: expensive fruits and a lack of fresh milk. In the provinces, fresh milk or gatas ng kalabaw was delivered every morning to your doorstep. There is nothing more delicious than unpasterurized milk. Mmmmmm. But, in the cities, when milk was needed, you turned to the canned stuff. Alaska or Carnation are some brand names of milk.

What follows is a Cheese Flan recipe from the Chronicle's food section on 21 May 2003. The ingredients are:

1 cup sugar
1 vanilla bean, split lengthwise (I have never seen a vanilla bean except in tv)
1 14-ounce can of sweetened condensed milk
1 12-ounce can of evaporated milk
5 extra-large eggs
5 ounces cream cheese
1/4 teaspoon almond extract

Instructions:
1. Preheat the oven to 250 degreed C.
2. Melt the sugar in a saucepan over medium-high heat and cook until it turns into a smooth dark amber caramel. Pour into the bottom of an 8-inch soufflé dish or other round mold.
3. Using the back of a knife, scrape the seeds from the vanilla bean and add to a blender. Add the three milks, eggs, cream cheese and almond extract. Blend until smooth, then pour through a strainer into the caramel-lined mold.
4. Set the mold into a larger baking pan and pour enough very hot water into the pan to come halfway up the sides of the mold. Bake until the flan has set, 2.5-3 hours. A toothpick inserted in the center should come out clean.
5. Let cool, then cover the mold and refrigerate overnight.
6. When you are ready to serve, run a knife along the inside of the mold to loosen the flan. Pout about 0. inch of hot water in a pan large enough to hold the mold and set the mold in it for 10 minutes, so it will unmold more easily. Remove it from the water, wipe dry and place a shallow bowl or a small platter over the top. Invert the flan into the bowl, and serve.
7. Serves 8-12. Per serving: 289 calories, 10 g protein, 40 g carbohydrate, 11 g fat (6 g saturated), 132 mg cholesterol, 155 mg sodium, 0 g fiber.