CREAM CHEESE FLAN

Preparation

1. In a saucepan over medium heat, mix the sugar and water.

2. Cook, without stirring, until the sugar dissolves and the mixture begins to bubble.

3. Continue cooking until the caramel turns golden (be careful not to burn it).

4. Pour the hot caramel into a flan mold (or individual molds) and swirl the mold to coat the bottom and sides. Let it cool while you prepare the flan mixture.

5. In a large bowl, combine the condensed milk, evaporated milk, cream cheese, eggs, vanilla, and salt.

6. Mix well with an electric mixer or in a blender until the mixture is smooth and homogeneous.

7. Preheat the oven to 180 °C (350 °F).

8. Pour the flan mixture into the prepared caramel-lined mold.

9. Place the mold in a larger container of hot water (bain-marie). This helps the flan cook evenly.

10. Bake for approximately 50-60 minutes, or until the flan is firm and a knife inserted into it comes out clean.

11. Remove the flan from the oven and the water bath. Let it cool to room temperature.

12. Then, refrigerate it for at least 4 hours or overnight so that it is nice and cold.

13. To unmold, run a knife around the edges of the mold and place a large plate on top. Quickly invert the mold and let the flan slide onto the plate.

14. You can decorate the flan with fresh fruit, nuts, or a dollop of whipped cream if you like. Enjoy your cream cheese flan!