by Rosa Cardenas (my friend’s mother)
2 cups sugar for caramel
1 12-fluid ounce can evaporated milk
1 14-ounce can condensed milk
6 eggs (room temperature)
1 8-ounce package cream cheese
1 teaspoon vanilla
1 teaspoon grated lime zest
- Preheat oven to 350 degrees Fahrenheit.
- Prepare caramel by dissolving sugar in small saucepan over low-medium heat. Once sugar begins to dissolve, begin to stir with a wooden spoon until smooth. Bring to a boil and remove from heat once syrup turns deep amber in color. Working quickly, pour into flan pan and swirl to coat bottom and sides. Do not touch or attempt to taste caramel – it is extremely hot!
- Combine evaporated and condensed milk, eggs, and cream cheese in blender and blend until smooth.
- Add lime zest and vanilla and mix by hand.
- Pour mixture into flan pan.
- Prepare baño María (water bath) by arranging flan pan in larger baking pan (a (13x9x2-inch pan works well) and place in oven. Pour enough hot water into larger baking pan to come halfway up the sides of flan pan.
- Bake for 45 to 60 minutes (depends on oven), or until center of flan is set. Insert a thin-bladed knife into center to check, it should come out clean. It is okay if knife comes out slightly wet because flan will continue to cook as it cools and sets.
- Let water cool before removing flan pan from water bath and refrigerate until ready to serve.
- To de-mold flan, run a knife carefully around the edges without cutting into flan. Place plate over pan and invert onto plate. Flan should come out easily with caramel sauce.
Note: I like to serve this flan with raspberries, blueberries, or strawberries – the tartness of the berries goes well with the sweet creaminess of the flan.