Yield: 6 Servings
|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 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.