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1
Cut the croissants in half and toast in the oven on a baking sheet.
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2
Lower the oven to 350u00b0F.
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3
In a casserole dish that is at least ten inches long and 4 inches high caramelize the 1/2 c sugar (dissolve it over medium heat till light golden brown).
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4
Make sure to coat the entire bottom of the pan.
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5
allow to cool and layer the croissants (they will be stacked on top and overlapping).
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6
In a blender mix eggs for 2 minutes.
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7
Add the cream cheese, evaporated milk and condensed milk, blending till smooth.
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8
Pour into a large bowl and mix with remaining sugar, half and half and vanilla, stirring with a wooden spoon till well blended.
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9
Pour over croissants making sure to do it slowly and allow the mixture to be absorbed by the croissants.
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10
Place pan in a larger pan and fill that pan with 1/2-inch water.
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11
Place in oven and cook approx 1 hr flan should have a light golden color when done and slightly set up.
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12
Remove from heat. To cool it, place in fridge to cool for 4 hrs cut and flip to show caramel side. We like ours slightly warm and you can serve this also with vanilla ice cream using the bottom caramel to drizzle over the ice cream (we eat ours plain).
