Prep Time:20 min
Total Time:4 hr 20 min
Makes:8 servings
2 cups sugar, divided
12 oz evaporated milk
8 oz cream cheese, cubed, softened
5 eggs
1 tsp. vanilla
Dash of salt
~~~~~~~~~~~~~~~~~~~~~~
Heat oven to 350°F.
Cook 1 cup sugar in small heavy saucepan on medium heat until sugar is melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, vanilla and salt; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.
Bake 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.
How To Unmold Flan: Bake and refrigerate flan as directed. Run metal knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
Variations: Prepare as directed. Choose one of the following options:
Guava: Add 1/2 cup guava paste, cut into pieces, or 1/2 cup canned guava shells in heavy syrup to cream cheese batter before pouring into prepared pan.
Lime: Add zest from 1 lime to boiling sugar mixture; remove from syrup before sugar caramelizes. Pour into prepared pan as directed.
Cajeta: Add 1/4 cup cajeta (Mexican goat milk caramel) to cream cheese batter before pouring into prepared pan.
Chocolate-Orange: Add 2 squares semi-sweet chocolate, melted and cooled, and 1 Tbsp. orange zest to cream cheese batter before pouring into prepared pan.
Coconut: Omit vanilla and add 1/4 cup coconut or 1/2 cup coconut milk and 1 Tbsp. rum to cream cheese batter before pouring into prepared pan.
