This is an elegant flan that my friend said was no-fail and she was right. Creamy.
1/2 c. sugar
8 oz. cream cheese, softened
5 egg yolks, beaten
13 oz. evaporated milk
1 can sweetened condensed milk
13 oz. water (measured in evap. milk can)
1 tsp. vanilla
pinch pf salt
1. Place sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan oan or shallow dish and let cool and harden.
2. In mixing bowl place cream cheese, add beaten egg yolks. Stir in the rest of the ingredients.
3. Pour into carmelized sugar that is hardened in flan pan and set in a bath of hot water in the oven. Bake at 350˚ for 1 1/2 to 1 3/4 hours.
Note: Flan will look soft but firms in the fridge. Be sure to chill thoroughly - it is better if it can chill overnight. When ready to serveinvert on a flat plate and the flan will come out easily with the caramel sauce on top. Do not freeze.
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