Mexican Eggnog Flan

1. 1

   HEAT oven to 350F.

2. 2

   Cook 3/4 cup sugar and water in saucepan on medium heat 7 min.

3. 3

   or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes.

4. 4

   (Do not stir.)

5. 5

   Pour into 9-inch round pan; cool slightly.

6. 6

   Blend rompope, cream cheese, eggs and remaining sugar in blender until smooth; pour over syrup in pan.

7. 7

   Cover; place in larger shallow pan.

8. 8

   Add enough water to larger pan to come halfway up side of 9-inch pan.

9. 9

   Bake 50 min.

10. 10

    or until knife inserted 1 inch from edge of flan comes out clean.

11. 11

    Remove flan from water bath; cool completely.

12. 12

    Refrigerate 4 hours.

13. 13

    Loosen flan from side of pan; unmold onto plate just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.