2 tb Sugar, divided
8 oz Cream cheese, softened
5 Egg yolks, beaten
13 oz Evaporated milk
1 cn Sweetened condensed milk
13 oz Water measured in milk can
1 ts Vanilla
1 pn Salt
Place 10 tb 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 hour.
Note: 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, and the flan will
come out easily with the caramel sauce on top. Do not
freeze.
