Mexican Chocolate Cream Cheese Flan

1. 1

   PREHEAT oven to 350u00b0F.

2. 2

   COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.

3. 3

   Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.

4. 4

   Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).

5. 5

   Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.

6. 6

   Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.

7. 7

   Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.

8. 8

   Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.

9. 9

   Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.