Rediscover the beauty of vanilla in this wonderfully aromatic and creamy Very Vanilla Cream Cheese Flan.
What You Need
Original recipe yields 12 servings
1-3/4 cups sugar, divided
2 Tbsp. water
2 Tbsp. vanilla, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
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Let's Make It
Heat oven to 350°F.
Cook 1 cup sugar, water and 1 Tbsp. vanilla in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
Blend milk and cream cheese in blender until smooth. Add eggs, and remaining sugar and vanilla; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours. Loosen flan from side of pan just before serving; unmold onto plate.
Trim 50 calories and 6g of total fat, including 4g of sat fat, per serving by preparing with 1 tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese.
To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
How to Unmold
Run metal knife around edge of flan. Invert onto plate; shake slightly to loosen. Gently twist to remove pan.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.