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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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The addition of cream cheese gives this flan a firm texture similar to creamy cheesecake. Ingredients:
3/4 cup packed brown sugar |
2 tablespoons water |
2 tablespoons granulated sugar |
1 tablespoon cornstarch |
2 teaspoons vanilla extract |
4 large egg whites |
3 large eggs |
1 (8-ounce) block 1/3-less-fat cream cheese |
2 cups 1% low-fat milk |
2/3 cup fat-free sweetened condensed milk |
1 (5-ounce) can evaporated fat-free milk |
mint leaves (optional) |
Directions:
1. Preheat oven to 325°.
2. Combine brown sugar and water in a small, heavy saucepan over medium-low heat, and cook until sugar dissolves and is golden (about 5 minutes), stirring frequently. Immediately pour into 2 (8-inch) cake pans, tipping quickly until caramelized sugar coats bottoms of pans.
3. Combine the granulated sugar and the next 5 ingredients (granulated sugar through cream cheese) in a food processor or blender, and process until smooth. Pour into a large bowl. Add milks, stirring until well-blended.
4. Divide mixture evenly between prepared cake pans. Place pans in a jelly-roll pan; add hot water to baking pan to a depth of 1 inch. Bake at 325° for 1 hour and 15 minutes or until a knife inserted in center comes out clean. Remove pans from water. Cover and chill 3 hours.
5. Loosen edges of flan with a knife or rubber spatula. Place a large plate, upside down, on top of each pan; invert onto plates. Drizzle any remaining caramelized syrup over flans. Cut each into 8 wedges. Garnish with mint leaves, if desired.
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