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Pam Anderson’s Flan With Cream Cheese

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Ingredients Method

Ingredients
  

  • 1 cup sugar
  • 1/4 cup water
  • 1 package of cream cheese (softened)
  • 4 eggs
  • 1 egg yolk
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 tsp vanilla extract
  • 1 quart water

Method
 

  1. Adjust the oven racks to the middle, then preheat to 325°. Add about 1 quart of water into a roasting pan. Stick it in the oven to boil. Or you could boil in the stove and just pour in the pan when ready to cook the flan. This is totally up to you.
    In a pot, combine 1/4 of water and 1 cup of sugar. Bring it to a boil while whisking in medium-high heat. Once it starts to boil, turn down the heat to medium-low and stop whisking. Just let it simmer until golden brown.
  2. While waiting for the sugar to caramelize, beat cream cheese until light and fluffy. Add 4 eggs one at a time then 1 egg yolk, Scrape the sides of the bowl after adding each egg. Then add evaporated milk, condense milk and vanilla. Continue to beat until smooth.
  3. Once the sugar has caramelized into a golden brown color, carefully pour it in a baking pan. I used a square one. Then pour the custard mixture on top. Put the baking pan in the roasting pan with boiling water. Be careful so you don’t burn yourself.
  4. Bake for 1 hour. The end result would be slightly jiggly but completely set. After baking, set it on top a rack to cool down for maybe 15-20 minutes. Then stick it in the fridge to cool down completely. As always, flan is soooo much better when really really cold so make this in the morning then serve it for dessert after dinner. OR, let it chill overnight to serve the next day.