Posted by Cynthia 05-12-99 1:11 PM
Caramel:
1 cup sugar
1/4 cup water
Combine sugar and water in a heavy saucepan and cook over low heat until sugar dissolves. Raise heat to medium high and cook until a light caramel color - do notT stir or it will cloud - just swirl pan.
Carefully and quickly pour into 6 custard cups or individual souffle' cups (about 1/2 cup to 3/4 cup capacity). Swirl caramel to coat sides.
Custard:
3 eggs
3 egg yolks
2 teaspoons pure vanilla
1 14-ounce can sweetened condensed milk
1 3/4 cups milk
2 ounces cream cheese, softened
Preheat oven to 350 degrees.
In food processor combine eggs, egg yolks, vanilla,condensed milk, and cream cheese. Blend very well.
Pour over caramel mixture in cups.
Place flan cups in a large baking pan or small roasting pan. Add enough very hot water (almost boiling) to come halfway up sides of flan cups.
Bake, in center of oven for 35 - 40 minutes until knife inserted in center comes out clean. Do not let surrounding water boil while baking or flan will be full of holes.
Remove from water bath and cool on racks to room temperature.
Cover with plastic wrap and chill at least four hours or up to 2 days.
To serve, run knife along inside cups to loosen flan. Invert onto plates with small lip to catch sauce.