Caramel Flan Recipe

• 6 Eggs
• 3/4 Cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 Teaspoon vanilla extract
• Pinch of salt

PREPARATION

1. Preheat oven to 175ºC (350ºF).
2. In a small saucepan over medium-low heat, cook sugar, stirring, until golden brown. Pour into a 10-inch round cake pan, tilting to coat the bottom and sides. Set aside.
3. In a large bowl or blender, beat cream cheese, eggs, condensed milk, evaporated milk, a pinch of salt, and vanilla until smooth. Pour into the caramel-coated pan.
4. Place the mold in a large pan with high walls. Carefully pour hot water from the kettle into the mold around the flan pan to a depth of about 5 cm.
5. Bake for 50 to 60 minutes, until the center, is set. Cool for one hour on a rack, then chill in the refrigerator for 6 hours or overnight.
6. To unmold, run a knife around the edges of the pan and invert it onto a rimmed serving platter. Serve and enjoy!

OPTIONS AND TIPS

• You can give it a more intense vanilla aroma by using more to taste.
• Try adding a few spoonfuls of a liqueur of your choice to the mixture and add a special aroma.
• Run a knife through before inverting the flans to help them come out more easily.
• Prepare your flan the day before so you don't have to worry about the preparation of the dessert, it is very versatile and you can make it with time.
• Mix all of the ingredients well. If you want to be sure your custard is very silky, you can always pass it through a sieve to ensure no small particles get into your flan.

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