Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Sugar, divided |
| 8 ounces | Cream cheese, softened |
| 5 \N | Egg yolks, beaten |
| 13 ounces | Evaporated milk |
| 1 can | Sweetened condensed milk |
| 13 ounces | Can water measured in milk can |
| 1 teaspoon | Vanilla |
| 1 pinch | Of salt |
Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden. In mixing bowl, place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water. Bake at 350 for 1½ to 1 ¾ hr.
Note - Flan will look soft, but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight.
When ready to serve, invert on a flat plate, and teh flan will come out easily with the caramel sauce on top. Do not freeze.