Caramel Cream Cheese Flan

Ingredients

• Granulated sugar (For the caramel syrup; amount not stated in the source.)
• Water (For the caramel syrup; amount not stated in the source.)
• 0.5 can Sweetened condensed milk (Half can; can size is not stated.)
• 1 can Evaporated milk (Can size is not stated.)
• 6 Eggs (Whole eggs.)
• 8 oz Cream cheese (One 8-ounce package.)
• 1 tsp Vanilla extract
• Hot water (Pour into the outer baking pan to a depth of about 1 inch for the water bath.)
• Fresh fruit (Suggested for serving; type and amount not stated.)

Steps

1. 1

   Place the sugar and water in a medium-size saucepan. Bring the mixture to a boil over high heat until the sugar dissolves.

2. 2

   Once the sugar has dissolved, reduce the heat and continue boiling until the syrup turns a light brown caramel color, about 10 minutes.

3. 3

   Pour the caramel into an ovenproof pan, swirling the pan to coat the bottom evenly. Set the pan aside and let the caramel cool.

4. 4

   Meanwhile, whisk together the cream cheese, condensed milk, eggs, vanilla extract, and evaporated milk until incorporated and smooth.

5. 5

   Pour the custard mixture over the cooled caramel.

6. 6

   Place the custard pan in a larger baking pan. Pour hot water into the larger pan around the custard pan to a depth of about 1 inch, creating a water bath.

7. 7

   Bake the flan at 350°F for 50 minutes to 1 hour in the water bath. Check for doneness by inserting a knife just off-center; the flan is ready when the knife comes out clean.

8. 8

   To serve, invert the dish onto a small plate, allowing the flan to release and the caramel sauce to flow over the custard.

9. 9

   Serve with fruit, if desired.

Notes

The source does not state the amounts of sugar or water used for the caramel syrup, nor the can sizes for the condensed and evaporated milk. Handle the caramel carefully because it becomes extremely hot.

Nutrition per serving

• dessert
• baked
• custard
• flan
• Latin American
• vegetarian
• water bath
• make-ahead