CREAMY CARAMEL FLAN

If you’re unfamiliar with flan, think of it as a tasty variation on custard. One warning, though—it’s very filling.

Ingredients

§  3/4 cup sugar

§  1 package (8 ounces) cream cheese

§  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 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.