Preparation:

Mix eggs, milk, and vanilla together.

Soften the cream cheese and mix it together with the other ingredients.

Be careful not to over-mix the cream cheese or it will cause air pockets in the flan.

Prepare a caramel by cooking 1/2 cup of sugar over a low flame until the sugar liquifies.

Use a metal container to do this.

Turn just enough caramel into the pan/ ramekin to cover the bottom.

Once the sugar is hard , pour the batter you prepared in steps 1 & 2 into the pan/ ramekin.

Place pan/ramekin into a bain-marie.

The pan/ramekin in which the ingredients are in should be 3/4 submerged in water.

Bake at 325 degrees Fahrenheit for about 1/2 hour.

The flan is done when a knife/toothpick inserted into it comes out clean.

Suggested Wine: Sangria

Serving Ideas: Serve slices inverted so the caramel is on top

NOTES: This is an excellent cheesecake-like dessert.

Related Resources:

By Country
Recipes from Latino Cultures and Iberian cultures, listed by country.

Caribbean Cuisine

Courtesy of: Lavanda from the Taste of the Islands mailing list
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