Prep 8 hrs
Cook 1 hr 30 mins
food and wine staff favorite
- 3⁄4 cup sugar
- 1 teaspoon fresh lemon juice
- 3⁄4 cup softened low-fat cream cheese, plus
- 2 tablespoons softened low-fat cream cheese
- 3⁄4 cup sweetened condensed milk, plus
- 2 tablespoons sweetened condensed milk
- 1⁄2 cup evaporated milk, plus
- 2 tablespoons evaporated milk
- 1⁄2 cup half-and-half, plus
- 2 tablespoons half-and-half
- 3 large eggs
- 1⁄2 teaspoon pure vanilla extract
- Preheat the oven to 275°. In a small, heavy saucepan, combine the sugar and lemon juice and cook over moderately low heat until an amber caramel forms, 6 to 8 minutes. Immediately pour the hot caramel into six 1-cup ramekins, swirling them to coat the bottoms.
- In a blender, combine the cream cheese with the condensed and evaporated milks, half-and-half, eggs and vanilla and blend on medium speed until smooth. Refrigerate the custard for 10 minutes, skim off the foam and pour the custard into the prepared ramekins.
- Set the ramekins in a small roasting pan; add enough boiling water to reach halfway up the side of the ramekins. Bake the flans for about 1 1/2 hours or until they are set and a toothpick inserted in the centers come out almost clean. Remove the ramekins from the water bath and let cool, then refrigerate for at least 6 hours or overnight before serving.
- To unmold each flan, set the bottom of the ramekin in a pan of hot water for about 1 minute. Run a thin blade around the edge of the flan and cover with a plate. Invert the plate and shake once or twice; the flan should release easily. Serve with whipped cream and berries.