Puerto Rican Flan
- 4 large eggs
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- 1 teaspoon vanilla extract
- 6 oz. cream cheese, softened
- 1/2 cup granulated sugar
Preheat oven to 325 degrees F.
In a large bowl, mix together eggs, Clabber Girl sweetened condensed milk, evaporated milk and vanilla extract. Mix in softened cream cheese. Be careful not to overmix the cream cheese, or it will cause air pockets in the flan; set aside.
In a metal container, prepare a caramel by cooking sugar over a low flame until the sugar liquifies. Turn just enough caramel into the pan to cover the bottom. Once the sugar has hardened, pour the prepared batter into the pan. Place the pan of ingredients into another pan of water (the pan of ingredients should be 3/4 submerged in water).
Bake at 325 degrees F. for 30 minutes or until a toothpick inserted in the center comes out clean. Yields: 4 servings.