1 cup sugar
6 large eggs
1 (14 oz) can condensed milk
1 (12 oz) can evaporated milk
1 teaspoon vanilla extract
1 oz cream cheese
Preheat Oven to 350 degrees.
Select six 4oz. ramekins and a larger oven-safe container that the ramekins will fit inside without touching the edges. The large one will be used for a water bath and the ramekins are for the flan.
Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown. Watch it closely as it will burn in a heartbeat!
While still hot, carefully transfer the melted sugar to individual ramekins with the wooden spoon, swirling it around until each ramekin bottom is covered, then set aside.
In a blender add the remaining ingredients and blend until smooth.
Open up the oven where you have placed the waterbath and then place the ramekins with the caramel inside the large water bath pan. Carefully pour the custard into the ramekins, being careful not to splash it.
Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test. Remove from oven and allow to cool on rack and refrigerate when cool.
To serve, run a sharp knife around the inside of the ramekin,then dip the ramekin into an inch or so of warm water to loosen the caramel. Invert onto a serving dish and “plop” the flan onto the plate. Spoon any caramel remaining in the ramekin onto the plate.
Try to save one for breakfast 🙂