Cream Cheese Flan

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 cup sugar
• 1/4 cup water
• 2 1/2 cups whole milk
• 1 (3 inch) cinnamon sticks
• 1 (14 ounce) can sweetened condensed milk
• 8 ounces cream cheese, softened
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Recipe

• 1 make caramel:.
• 2 heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved.
• 3 cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until dark amber.
• 4 immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan.
• 5 make flan:.
• 6 preheat oven to 350°f with rack in middle.
• 7 bring milk with cinnamon stick just to a simmer in a small heavy saucepan, then remove from heat and let steep, covered, 5 minutes.
• 8 remove cinnamon.
• 9 meanwhile, blend condensed milk and cream cheese in a food processor until smooth.
• 10 add eggs, vanilla, and salt and blend until smooth.
• 11 transfer to a large bowl, then whisk in hot milk.
• 12 divide among ramekins, then add enough boiling water to pan to reach halfway up sides of ramekins.
• 13 cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.
• 14 remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set).
• 15 just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.
• 16 cooks' note: flan can be made 2 days ahead.
• 17 chill in ramekins, uncovered, until cool, then cover.
• 18 let stand at room temperature about 1 hour before serving.
• 19 to serve warm, put ramekins in a roasting pan of hot water and straddle over 2 burners on low, then heat about 20 minutes.
• 20 equipment: 8 (7- to 8-ounce) ramekins.