Flan

Caramel topping

• 3/4 cup granulated sugar
• 1/4 cup warm water

Flan custard mixture

• 1 pkg. cream cheese
• 2 Tbsp sugar
• 4 large eggs
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 2 tsp vanilla extract

How to make Flan

• Bring plenty of water to a boil in a pot or kettle to use as a water bath. Preheat oven to 350 degrees.
• For the caramel topping: Take ungreased cake pan ready.
• In a pan whisk together 3/4 cup sugar and 1/4 cup water. Set over medium heat, cook constantly until sugar has dissolved.
• Once boiling stop stirring and remove from heat, let rest 10 seconds then add remaining 1 Tbsp warm water, whisk to blend.
• Immediately pour caramelized sugar into cake pan and carefully tilt in a circular motion to coat the entire surface of bottom of the pan. Set aside.
• For the flan custard mixture: in a large bowl mix cream cheese and 2 Tbsp sugar with hand mixing grinder just until smooth.
• Mix in eggs one at a time, then mix in sweetened condensed milk, evaporated milk and vanilla extract.
• Add milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.
• Bake for 1 hour.
• Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge for 4 hours.
• Take a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.
• Slice and serve.