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1
Topping:
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2
Using a small nonstick saucepan, heat 2 cups of sugar over low to medium heat. Occasionally stirring to ensure the sugar is evenly melting. Once the sugar has browned into a flowing syrupy liquid, quickly pour into a 9in pie pan, evenly coating the bottom of the pan (the sugar will harden quickly, once hardened, an easy way to ensure an even coating, lift the pan and tilt from side to side once all sugar has been poured)
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3
Preheat Oven to 350F
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4
-In a large mixing bowl beat eggs.
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5
-Gradually adding the remaining 2/3 cups of sugar, add the cream cheese and mix well.
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-Add sweetened condensed milk, evaporated milk, and vanilla extract. Mix at medium speed for about a 1-2 minutes.
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7
-Pour liquid mixture into the sugar coated pie pan. Cover with tin foil. Bake for about 60-75 minutes in a water bath (water should rise about half way up the pie pan).
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8
** Check on progress of the flan only after at least an hour has gone by***
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9
-Remove the flan from the oven when the edges are set, and center has just a slight wiggle left to it. (The middle will harden once placed in the refrigerator). With the pan out of the oven, run a knife along the rim to loosen edges.
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10
-Cool the pan for about 20 minutes then flip the pan over onto onto a larger plate, bottom side up, spooning any extra syrup left in the pan, over the flan.
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11
Refrigerate for at least 6 hours before serving.
