Caramel Cream Cheese Custard
Description
This dessert seems like it would be difficult to make, but it really isn't. It's a cross between a custard and a cheesecake and it's 100% delicious.
Ingredients
1/2 c. sugar
2 T. water
8 oz. reduced-fat cream cheese, (Neufchâtel), softened
8 large eggs
14 oz. can non-fat or low-fat sweetened condensed milk
12 oz. can non-fat or low-fat evaporated milk
2 t. vanilla extract
Directions
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Preheat oven to 350 degrees.
Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (DO NOT STIR), until the mixture turns golden brown, 5 - 7 minutes. Immediately pour the caramel carefully into a 9 inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, 1 at a time, until thoroughly combined, scraping down the sides. Add condensed and evaporated milks and vanilla; mix until combined.
Carefully pour into the prepared pan. (You might hear some cracking and the pan will be very full.)
Place the cake pan in a larger pan; pour enough hot water around it to come 1 inch up the sides.
Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
Transfer the cake pan to a wire rack; let cool to room temperature, about 1 hour.
Cover; refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edge of the pan, then invert the flan onto a plate.
8 servings.