Flan De Queso ( Cream Cheese Flan )
1/2 Cup Sugar
12 Oz. Evaporated Milk
14 oz. Condensed Milk
1 Pkg. (8 oz.) Cream Cheese, room temperature
2 Inch Vanilla Bean, seeds scraped out
5 Eggs, room temperature
Preheat oven to 350 degrees.
In a heavy pan over low-medium heat add the sugar until it begins to melt. Begin to move the sugar around the pan with a spatula until it is completely melted. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
Remove from heat and pour sugar to your 9-inch cake pan and quickly move the caramel all over the pan including 1/2-inches up the sides of the pan. Set aside and let cool.
In your blender combine the creme cheese, vanilla bean seeds, eggs, condensed and evaporated milk. Blend until smooth and pour over the caramel pan.
Place the cake pan in a hot water bath. Bake for 45 minutes to an hour, it is ready when you test with a toothpick by inserting into the center and if it comes out clean.
Remove from water bath and let cool at room temperature. Refrigerate once the flan is completely cool for at least 6 hours, preferably over night.
To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges, serve and enjoy!