Noemi Cruz's Baked Flan

Jan. 7, 1988

2 and 1/2 cups sugar, divided

8-ounce cream cheese, at room temperature

12 eggs

2 teaspoons vanilla

2 (12-ounce) cans evaporated milk

Put 1 and 1/2 cups sugar in a heavy skillet or saucepan. Cook over low heat, stirring frequently, 8 to 10 minutes or until sugar turns a light golden color. Pour caramelized sugar into a 2-quart baking dish or pan and tilt the dish to coat bottom and sides (use pot holders, syrup is very hot).

With an electric mixer, beat cream cheese with eggs. Gradually beat in remaining cup of sugar. Blend vanilla. With a wooden or rubber spatula, blend evaporated milk into the cheese-egg mixture.

Pour mixture into the caramel-coated dish. Set dish into a large, shallow baking pan containing about 1 inch of hot water. Bake in pre-heated oven 350-degree oven for 1 hour and 40 minutes, or until custard is set. Baking time will vary according to type and size of dish or pan.

Remove flan from water bath and set on a rack to cool. Cover and refrigerate for at least 2 hours. When ready to serve, use a knife to loosen edge of flan from baking dish, then place a platter over top of dish and carefully invert dish to unmold flan. Cut into slices to serve. Serves 12.