Recipe by Cynna
Must chill overnight, so prepare the night before. Uses mexican chocolate, Mmmm! Posted for Zaar World Tour II '06
Top Review by CarolAT
Wow what a great dessert. This recipe has quite a few steps but the result is well worth it. The cream cheese changes the texture of the flan and makes it a bit thicker. It almost reminded me of cheese cake. The recipe called for 2 ounces of Mexican chocolate, but next time I will add more because it needs more of the Mexican chocolate/cinnamon flavor. Served this at a dinner party, and it was a hit. Thanks for the recipe. Made for The Love Train 2012.
- 1 cup granulated sugar
- 1⁄2 cup water
- 1 (12 fluid ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 2 ounces mexican chocolate, chopped (unsweetened)
- 5 large eggs
- 1 teaspoon vanilla extract
Directions See How It's Made
- PREHEAT oven to 350°F.
- COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
- Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
- Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
- Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
- Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
- Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
- Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
- Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.