Creamy Caramel Flan
Country Woman
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Meet the Cook: 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!
SERVINGS: 8-10
CATEGORY: Dessert
METHOD: Water Bath
TIME: Prep: 25 min. + standing Bake: 50 min. + chilling
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:
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.
In a mixing 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.
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).
Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
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. Yield: 8-10 servings.