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Desserts

Vanilla Flan-Cake

Vanilla Flan-Cake recipe
photo by:kraft
This choco-flan variation is all about vanilla.
time
prep:
15 min
total:
1 hr 30 min
servings
total:
16 servings
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What You Need

1/2
cup  cajeta (goat milk caramel)
1
can  (12 oz.) evaporated milk
6
oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
4
 eggs, divided
1
cup  sugar, divided
1
cup  flour
1/2
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
5
Tbsp.  butter, softened
1
Tbsp.  vanilla
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 375ºF.

POUR cajeta into 9-inch round cake pan sprayed with cooking spray. Blend milk, cream cheese, 3 eggs and 1/2 cup sugar in blender until smooth. Mix flour, baking powder and baking soda until blended.

BEAT butter and remaining sugar in large bowl with mixer until light and fluffy. Add remaining egg and vanilla; mix well. Beat in flour mixture alternately with sour cream. Pour over cajeta in pan. Carefully spoon cream cheese mixture over batter in pan; cover with foil sprayed with cooking spray, sprayed side down.

PLACE filled cake pan in larger shallow pan. Add enough water to larger pan to come halfway up side of cake pan.

BAKE 1 hour 15 min. or until toothpick inserted in center of dessert comes out clean. Remove dessert from water bath; cool completely on wire rack. Refrigerate 2 hours. Unmold just before serving.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite desserts on occasion but remember to keep tabs on portions.
How to Unmold Dessert
Run knife around rim of pan to loosen dessert. Place serving plate over cake pan. Invert cake onto plate. Gently remove cake pan; spoon any remaining caramel left in pan over dessert.
Make Ahead
Dessert can be stored in refrigerator up to 3 days before serving.
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