Cream Cheese Flan

By KDHarmon

Ingredients

• 1-1/2 C sugar
• 1 C water, divided
• 1 8-ounce package cream cheese, room temperature
• 1 14-ounce can sweetened condensed milk
• 5 large eggs
• 1 large egg yolk
• 1 C canned, evaporated milk
• 1 tsp vanilla extract
• Pinch of salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees.

Stir sugar, 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring unitl syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9 x 5 x 3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.

Using electrict mixer, beat cream cheese in large bowl utnil smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come 1-1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate unitl cool, then cover and refrigerate overnight.

Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice and serve.