| 1 |
Position 1 rack in bottom third of oven and 1 rack in center and preheat to 375 F. Spray tow 9-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable oil spray. Combine 2 cups sugar and 3/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 13 minutes. Pour caramel into 1 prepared pan. Using oven mitts as aid, tilt and swirl pan to coat sides and bottom with syrup. Set pan aside. Repeat with remaining 2 cups sugar and 3/4 cup water and second pan. |
| 2 |
Combine 1-3/4 cups whole milk, 1 can condensed milk, and 1 teaspoon vanilla extract in 5 to 6-cup-capacity blender; blend 15 seconds. With machine running, add half of cream cheese, 1 cube at a time, and blend until smooth. Add 5 eggs, 1 at a time, blending 5 seconds after each. Pour custard into 1 prepared pan. Repeat with remaining whole milk, condensed milk, vanilla, cream cheese, and eggs. Place each pan in separate roasting pan. Pour enough water into each roasting pan to come halfway up sides of custard-filled pan. |
| 3 |
Bake flans until set in center, about 50 minutes. Lift each pan from water bath. Place hot flans, uncovered, in refrigerator; chill overnight. |
| 4 |
Cut around 1 flan to loosen. Invert platter over flan. Hold platter and pan together and turn over. Carefully lift off pan, allowing flan to settle onto platter and caramel syrup to pour out. Using small sharp knife, loosen any hard caramel from pan bottom. Crack caramel into pieces. Garnish flan with caramel pieces. Repeat with second flan with caramel pieces. Repeat with second flan. Serve immediately or chill up to 6 hours. |
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