Ingredients
| 10 tbsp. | sugar | | 2 tbsp. | sugar | | 8 oz. | cream cheese, softened | | 5 | egg yolks, beaten | | 1 can (13 oz.) | evaporated milk | | 1 can | sweetened condensed milk | | 13 | fl. oz. water, measured in milk can | | 1 tsp. | vanilla | | 1 dash | salt |
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Instructions
Place 10 tbsp. sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden. In mixing bowl place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water. Bake at 350°F for 1-1/2 to 1-3/4 hours. The flan will look soft but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight.
When ready to serve, invert on a flat plate. The flan will come out easily with the caramel sauce on top. Do not freeze.
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