Cheese Flan

This recipe was given to me by a Puerto Rican co-worker I used to know in Florida. Unlike the traditional Mexican flan most of us are familiar with, this recipe is made with cream cheese and very rich. Traditionally flan is like a custard and served in individual custard cups. This recipe is baked in a round cake pan and sliced in wedges.

Ingredients:

Carmel topping

3 tablespoons of sugar

1 tablespoon water

For the topping combine water and sugar in the baking pan. Do not mix or stir the ingredients. Heat on low and coat the pan by slightly moving it in a circular motion until the contents develop a light brown color. Do not over cook. Once it is scorched it us useless. Be careful not to burn yourself. Set aside.

Flan

6 eggs

1 can of evaporated milk

1 can of condensed milk

1 tablespoon vanilla extract

pinch of salt

1-8 oz. package cream cheese (at room temperature)

1/2 cup water (approx.)

In a blender whip together eggs vanilla and salt for about 30 seconds. Add the condensed and evaporated milk and continue on the whip setting until thoroughly blended. Next add the cream cheese and whip until dissolved.

In a saute pan large enough to accommodate the baking pan and pour in the 1/2 cup of water. Place the baking pan with the prepared caramel in the saute pan with the water. Pour the cream cheese mixture into the carmel coated baking pan and cover. Heat on low for 20 to 25 minutes.

Keep checking the progress of the flan by inserting a toothpick into the center of the flan. When the toothpick comes out clean then the flan is done. Remove from heat and allow to cool. Once the flan is cooled chill in the refrigerator for about 2 hours.