From muydelish.com

Mexican Flan Recipe

6 servings · 15 min prep · 75 min cook

Ingredients

Ingredients

• 1 cup white sugar
• 8 oz cream cheese, cubed
• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• 1 vanilla bean (seeds scraped or 2 tsp vanilla extract)
• 5 large eggs

Steps

1. Preheat oven to 350 F (180 C).
2. Melt 1 cup sugar in a saucepan over medium high heat until it becomes liquid.
3. Continue cooking and stirring with a wooden spoon until lightly browned, about 5 minutes.

   5 min

4. Pour the melted 1 cup sugar right away into each ramekin to coat the bottom.
5. While the caramel is still hot and liquid, very carefully (using oven mitts) swirl the pan around while 1 cup sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden.
6. Set aside to cool.
7. Add 8 oz cream cheese, 14 oz sweetened condensed milk, 12 oz evaporated milk, 1 vanilla bean and 5 large eggs in a food processor or blender and mix until well blended.
8. Fill the cake mold or ramekins with the flan mixture.
9. Place the mold or ramekins in a baking pan and fill the pan with enough water to rise about halfway up their sides.
10. Bake for about 1 hr and 15 minutes if baking in a cake mold (about 40 minutes in ramekins) or until the custard is set (it should not feel liquid or loose when tapping).

    1 hr 15 min

11. Refrigerate for at least 4 hours or up to 3 days.

    4 hrs

12. To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Serve with fruit and/or fresh whipped 8 oz cream.

Nutrition

Per serving

kcal

509

protein

15 g

carbs

58 g

fat

24 g

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