Creamy caramel flan

Yield: 8 Servings

Measure Ingredient
¾ cup Sugar
8 ounces Cream cheese -- softened
5 \N Eggs
14 ounces Sweetened condensed milk
12 ounces Evaporated milk
1 teaspoon Vanilla extract

In a heavy saucepan over med-low heat, cook and stir sugar until melted and golden, about 15 min. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 min. In a mixing bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1". Bake at 350F for 50-60 min. or ntil center is just set (mixture will jiggle). Remove dish from larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

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