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Recipe of the month: Creamy Caramel Flan

 

Ingredients

3/4 cup sugar

1/4 cup water

226g cream cheese, softened

5 large eggs

1 can  sweetened condensed milk

1 can  evaporated milk

1 teaspoon vanilla extract


Directions

In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 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 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

To unmold, run a knife around edge 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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