I seriously think I just died and went to heaven. If flan could sustain life, I would be living off of the stuff. Well, maybe frog-eye salad, strawberry fluff, and flan for a little dietary variety. Flan always reminds me of my Los Hermanos days, the owner Lisa, and a story she would tell during orientation. "I love the flan!" Now the flan at Los Hermanos is pretty darn good. They have a lady named Gay that makes it from scratch and brings it in weekly. But the recipe I just discovered may take the cake. Sorry Gay! Although there is some work involved, you won't be disappointed with the end result! Even if you think you don't like flan, you should try it. Who knows, you may come out saying "I love the flan!"
Creamy Caramel Flan
3/4 cup sugar
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 teaspoon vanilla extract
Preheat oven to 350 F. In a heavy saucepan over medium-low heat, cook and stir sugar until melted and golden, about 15 to 20 minutes. Quickly pour into an ungreased 2-quart round baking or souffle dish, tilting to coat the bottom. I used a spring-form pan and it worked just fine. Let stand for 10 minutes.
In a mixing bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients, mix well. Pour over carmelized sugar. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. (If you use a springform pan, I would recommend covering the outside with aluminum foil so that water doesn't seep in.)
Bake at 350 F for 50-60 minutes or until center is just set (mixture will jiggle). It took a good 60 minutes for mine.
Remove dish from larger pan to a wire rack and cook for 1 hour. Refrigerate overnight. To un-mold, run a knife around the edges and invert onto a large rimmed serving platter.
Cut into wedges, spoon sauce over each serving.