If you’re unfamiliar with flan, think of it as a tasty variation on custard. One warning, though – it’s very filling. A small slice of flan goes a long way! We made pork carnitas tacos, rice, beans, and served this flan as the dessert. Everyone loved it!
  • 3/4 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 5 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes.
Quickly pour into an ungreased (it will harden very fast)  2-qt. round baking or soufflé dish, tilting to coat the bottom; let stand for 10 minutes.
In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined.
Add remaining ingredients; mix well. Pour over caramelized sugar.
Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).
Remove dish from a larger pan to a wire rack; cool for 1 hour.
Refrigerate overnight.
To unmold, run a knife around edges and invert onto a large rimmed serving platter.
Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Inspired by: Taste of Home 2012
Nutrition Facts: 1 serving (1 slice) equals 346 calories, 16 g fat (10 g saturated fat), 155 mg cholesterol, 182 mg sodium, 41 g carbohydrate, 0 fiber, and 10 g protein.
Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.