Cream Cheese Flan (Flan de Queso)

1- Preheat the oven at 350 degrees F. Place a pan sheet with approximately 1 inch of water (for a water bath).

2- Pour the 1/2 cup of sugar into the round baking pan (9 inches, deep) and heat (medium) until the sugar melts, stirring frequently. Caramelize the sugar until you get a golden brown caramel.

3- By using a food processor, blend all the ingredients for 2 to 3 minutes.

4- Pour the mixture into the baking pan.

5- Place the baking pan in the water bath and let it cook for 45- 60 minutes. If after inserting a wood stick or a knife, it comes out clean, the flan is ready.

6- Remove from the oven and let it cool down for 30 minutes at room temperature.

7- Cover with a tin foil and place it in the fridge overnight (at least, 4 hours).

8- Use a knife to separate the flan from the baking pan edges.

9- Using a big plate, flip the flan over. The caramel will be liquid.

Buen provecho!

Recommendations:

1- If the caramel turns too brown, start it over. Otherwise, it will make your flan bitter.

2- Use a food processor to mix the ingredients to avoid any cheese lump.

2- For a better result, strongly recommend to let it cool overnight.