Creamy Caramel Flan

This recipe is a cross between egg custard and cheesecake. Rich and
delicious."

Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 8 Hours
Servings: 10

3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). In a small, heavy saucepan
over medium-low heat, cook sugar, stirring, until golden. Pour into a 10
inch round baking dish, tilting to coat bottom and sides. Set aside. In a
large bowl, beat cream cheese until smooth. Beat in eggs, one at a time,
until well incorporated. Beat in condensed and evaporated milk and vanilla
until smooth. Pour into caramel coated pan. Line a roasting pan with a
damp kitchen towel. Place baking dish on towel, inside roasting pan, and
place roasting pan on oven rack. Fill roasting pan with boiling water to
reach halfway up the sides of the baking dish. Bake in preheated oven 50
to 60 minutes, until centre is just set. Cool one hour on wire rack, then
chill in refrigerator 8 hours or overnight. To unmold, run a knife around
edges of pan and invert on a rimmed serving platter.


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