Cream Cheese Flan
8 tablespoons sugar
1 package (8 ounces) Emborg Cream Cheese, softened
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk
In each of 4 llaneras, place 2 tablespoons sugar. Set each llanera* over low heat until sugar is melted and golden, Use tongs to move the llanera repeatedly over the flames to prevent sugar from burning and to distribute melting liquid on the bottom of the mold . Remove from heat and allow caramel to cool and harden.
In a large bowl, beat cream cheese with an electric mixer at low speed. until smooth and fluffy.
Add eggs one at a time, beating after each addition.
Add condensed milk and evaporated milk and stir until well-combined. Let mixture sit for a few minutes to allow some of the foam to subside. Alternatively, combine eggs, evaporated milk, condensed milk, and cream cheese in a blender and process until smooth.
Pour mixture into prepared llaneras.
Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).
Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
Remove from oven, allow to cool and then refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.
(*llanera – oval-shaped flan mold)