- 12
- 20 mins
- 370 mins
Ingredients
- 1-3/4 cups sugar, divided
- 1/4 cup water
- 1 can (12 oz.) evaporated milk
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 4 eggs
- 1 tsp. vanilla
- 1/2 cup fresh raspberries
- 12 sprigs fresh mint
Preparation
Step 1
COOK 1 cup sugar and water in saucepan on medium heat 8 min. or until mixture is golden brown and has syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
BLEND milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth. Pour over syrup in pan; cover with foil. Add 1 qt. (4 cups) water to 7-qt pan or Dutch oven; place vegetable steamer inside. Place flan on steamer; cover pan with lid.
COOK on high heat 5 min. (Water should be boiling.) Reduce heat to medium; simmer 45 to 50 min. or until knife inserted in center of flan comes out clean. Transfer flan to wire rack; cool completely. Refrigerate 4 hours.
UNMOLD flan onto plate. Garnish with berries and mint.