Cream Cheese Flan

Ingredient List
1 1/2 cups sugar
½  cup water
1 8-ounce package cream cheese, room temperature
1 cup sweetened condensed milk
6 large eggs
1 cup evaporated milk (from the can)
½ cup whole milk
1 teaspoon vanilla extract
½  tsp salt
**If making coconut flan use: ¼ cup flaked coconut
***If adding chocolate use: 3 oz. semisweet chocolate & 1 tsp cinnamon


Preheat oven to 350°F.    

 To make the caramel:
     Stir sugar and 1/2 cup water in a saucepan over medium-low heat or use a non-stick pan until sugar  dissolves. Increase heat and boil without stirring (but you can swirl the pan if necessary) until the sugar turns an amber color. Be careful to watch the sugar so it doesn’t burn! Immediately pour caramel into 9x5 inch glass baking dish (or flan mold if you have one), coat bottom with caramel. Cool. It sets quickly.

To make the custard:
Beat cream cheese in large bowl until smooth. Beat in sweetened condensed milk, then add eggs. Add evaporated milk, vanilla, salt, and whole milk; beat and blend well.

**If using coconut, add at this point

***If using chocolate, melt chocolate in microwave or on the stove top. Once the chocolate is melted add cinnamon, pour into the flan mixture and combine.

Pour mixture into caramel dish. Place dish in 9x13 inch metal baking pan or roasting pan. Add hot water to pan about 2 inches up sides of dish - creating a water bath. 

Bake until knife comes out clean, about 1 hour.

Remove flan from water bath. Cool & once cool, refrigerate for 2 hours. You can also prepare & leave in refrigerator overnight before serving.

To remove flan from mold, run a knife carefully around the edges of the pan to loosen the flan, be careful not to cut into the custard. Hold a serving platter (make sure it’s larger than the flan pan) over the top of the flan and invert. Gently shake the pan to release. It’s okay if the caramel drizzles around the sides of the flan, let it flow. Serve & enjoy!