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Prepare as directed, using canned fat-free evaporated milk, PHILADELPHIA Neufchatel Cheese and 4 eggs.
Dip bottom of mold in warm water 15 sec. Gently pull flan from around edge with moistened fingers. Place moistened serving plate on top of flan. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center flan on plate.
Heat oven to 350°F. Prepare sugar syrup as directed; pour into 10 (4-oz.) ramekins. Top with cream cheese batter. Place ramekins in large shallow pan. Add enough hot water to pan to come halfway up sides of ramekins. Cover. Bake 45 min. or until knife inserted in centers comes out clean. Cool slightly. Carefully remove ramekins from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Invert ramekins onto serving plates just before serving; remove ramekins. Makes 10 servings.
Prepare flan as directed. After refrigerating flan 4 hours; cover and store in refrigerator up to 2 days before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.