Cream Cheese Flan

 

Ingredients  

     

1. Cream cheese- 8ounce( at room temperature)
2. Large Eggs -      3(at room temperature)
3. Sweetened condensed milk-1can (12-ounce)
4. Evaporated milk -1can(14-once)
5. Milk- 1 cup (at room temperature )
6. Vanilla Extract-1 tsp

For the Caramel Sauce

1. Sugar-3/4 cup
2.  Water-1/3cup

Method 

  For preparing the Caramel Sauce

• Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes until liquid is a deep golden brown.
• Quickly Pour the Syrup  into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.

 For Preparing the Custard

•  In a blender or large bowl combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds.
•   Pour the mixture into the prepared baking dish(coated with caramel sauce)

For preparing the Flan

• It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides And carefully pour boiling water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven 325 degree F. 
• Bake for about 1 hour.
• Bake until sides are firmly set and only the very center of custards jiggle slightly (custards will firm up as they cool).
• Remove from the oven and water-bath and allow to cool completely.
• Refrigerate until cold, at least 4 hours and up to 24 hours. 
• Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from pan.
•  Drizzle caramel sauce over custard. Serve cold.