Creamy Caramel Flan

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Creamy Caramel Flan

Thursday, April 24, 2014




If you're unfamiliar with flan, think of it as a tasty variation on custard. One warning, though—it's very filling. A small slice of flan goes a long way!

Creamy Caramel Flan


Yield: 8-10 servings

Ingredients:
  • 3/4 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 5 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract

Directions:
  1. In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
  2. In a 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.
  3. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).
  4. Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
  5. 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.