This Flan recipe is delicious, smooth and creamy! Around the Thanksgiving holiday, it is popular to add pumpkin, batata (similar to sweet potato), or ñame purée along with spices like ginger, vanilla, cinnamon to the flan. A combination of pumpkin, coconut, sweet potato, carrot, and almond extract flan is unique and only served on Thanksgiving.
- 3/4 cup sugar
- 1 8 ounces package cream cheese softened
- 5 large eggs
- 1 can sweetened condensed milk 14 ounces
- 1 can evaporated milk 12 ounces
- 1 teaspoon vanilla extract
- In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes.
- Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
- In a bowl, beat the cream cheese until smooth.
- Beat in eggs, one at a time, until thoroughly combined.
- Add remaining ingredients; mix well.
- Pour over caramelized sugar.
- Place the dish in a larger baking pan.
- Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).
- Remove dish from a larger pan to a wire rack; cool for 1 hour.
- Refrigerate overnight.
- To unmold, run a knife around edges and invert onto a large rimmed serving platter.
- Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
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