From Andie Evans
Makes 8 to 10 servings
A caramel flan is a custard baked over caramelized sugar. When the cooked and cooled flan is inverted onto a platter, the delicious caramel sauce runs over the flan. This dessert needs to be prepared the day before serving.
3/4 c. sugar
1 pkg. (8 oz.) cream cheese, softened
5 eggs
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 tsp. vanilla extract
In a heavy saucepan over medium-low, heat sugar until melted, about 10 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden, about 5 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 cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add milk and vanilla; 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 degrees for 50-60 minutes or until center is just set (mixture will jiggle). Remove dish from 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.
3/4 c. sugar
1 pkg. (8 oz.) cream cheese, softened
5 eggs
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 tsp. vanilla extract
In a heavy saucepan over medium-low, heat sugar until melted, about 10 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden, about 5 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 cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add milk and vanilla; 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 degrees for 50-60 minutes or until center is just set (mixture will jiggle). Remove dish from 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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