INGREDIENTS:

Caramel

• 1 cup granulated sugar

Flan

• 3 large eggs
• 1-14oz can sweetened condensed milk
• 1-12oz can evaporated milk
• 4oz cream cheese
• 1 tablespoon vanilla
• Pinch fine salt

DIRECTIONS:

For Caramel

1. Preheat over to 350 degrees F
2. In a medium over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a loaf pan, turning the dish to evenly coat bottom and sides. Set aside

For Flan

1. Place all flan ingredients in a blender and blend until combined, for about 1 minutes
2. Pour custard mixture into the loaf pan over the hardened caramel. Cover with aluminum foil
3. Place the loaf pan with the flan into a larger pan on the middle rack of your oven and carefully pour your hottest tap water into the larger pan to surround your flan. This will ensure that the custard cooks gently and will not curdle or get rubbery. Do NOT skip this step!
4. Bake for approximately 60-65 minutes. Begin checking for doneness with a toothpick at around 55 minutes. It should be cooked enough when the toothpick comes out (almost totally) clean, but it should still have a little wiggle
5. Place on a rack and let cool for about 1 hour to room temperature. The place in the refrigerator to chill for at least 8 hours, preferably overnight
6. When ready to serve, remove flan from fridge and let sit for about 15 minutes, then run a sharp knife along the edges to loosen flan and turn out onto a plate with enough of a rim to hold the caramel sauce that will pour out