Caramel Cream Cheese Custard (flan De Queso)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1/2 cup sugar
• 2 tablespoons water
• 8 ounces reduced-fat cream cheese, softened (neufchãƒæ’ tel)
• 8 large eggs
• 14 ounces milk (nonfat or low-fat sweetened condensed)
• 12 ounces milk (nonfat or low-fat evaporated)
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350°f.
• 2 cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. immediately, pour the caramel carefully into a 9-inch round metal cake pan. if it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
• 3 beat cream cheese in a large bowl with a mixer at medium-high speed until soft. beat in eggs, one at a time, until thoroughly combined, scraping down the sides. add condensed milk, evaporated milk and vanilla; mix until combined. carefully pour into the prepared pan. (you may hear some cracking; the pan will be very full).
• 4 place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. bake until golden and set at the edges but still wobbly at the center, about 1 hour. a knife inserted in the center should come out clean.
• 5 transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. then cover and refrigerate for at least 4 hours or overnight. to serve, run a knife around the edge of the pan and invert the flan onto a plate.