- 1/2 cup granulated Sugar
- 2 Tbsp of Water
- 1 - 8 oz package of Cream Cheese (room temperature)
- 1 - 14 oz can of Sweetened Condensed Milk
- 1 - 12 oz can Evaporated Milk
- 4 - Large Eggs
- 1 Tsp Pure Vanilla Extract
1.Preheat oven to 350°F.
2.Add sugar and water to small saucepan. Stir only until sugar and water mix. Once mixed, cook under medium heat gently swirling the pan until it turns golden brown. Quickly pour the caramel into a 9-inch round metal or glass cake pan.
3.In a blender add all flan ingredients and blend until combined. About 1 minute.
4.Carefully pour flan mixture into the prepared caramel covered pan.
5.Place the flan pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Cover with foil. Bake until golden and set at the edges but still wobbly at the center. 45 to an hour (depends on your oven). A toothpick inserted in the center should come out clean.
6.Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour., cover and refrigerate for at least 4-6 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.