3/4 cup sugar
3eggs plus 3 egg yolks
2teaspoons vanilla extract
1(14-ounce) can sweetened condensed milk
1 1/4 cups milk
2ounces cream cheese, softened to room temperature
Instructions:
Place sugar in small skillet over medium-high heat and stir while it
liquefies. Let sugar boil until it caramelizes to a walnut brown,
stirring occasionally. Watch carefully so that it does not burn.
Pour the caramel into the bottom of a 9-inch flan pan or soufflé dish
and, working very quickly, spread it evenly with a rubber spatula
over the bottom of the pan. Preheat oven to 350 degrees. Place
eggs, yolks, vanilla, milks and cream cheese in a blender or food
processor and process at least 5 minutes. Pour mixture into the flan
pan
and place in larger baking pan in the center of the oven. Pour boiling
water halfway up the sides of the pan. Bake 1 hour and 10 minutes or
until knife inserted in the center comes out clean. Watch carefully and
cover the flan with foil if the top seems to be getting too brown.
Remove from oven, cool to room temperature, then cut around the edges
and invert onto a deep-sided serving plate. Serve each piece
with some of the caramel syrup.
**Note: Flan can be made as long as three days before serving and
kept refrigerated covered with plastic wrap. Leave in the pan until
ready to serve.
