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 Decadent Butterscotch Flan

1/2 cup butterscotch topping
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
6 eggs
2 cups milk

   Preheat oven to 350°F. Butter a 9-inch round cake pan or eight individual 6-oz. custard cups. Pour topping into pan or put 1 Tbsp. topping into each cup. Beat together cream cheese, sugar, and vanilla until smooth. Beat in eggs, one at a time, until smooth. Blend in milk. Pour mixture carefully into pan/individual custard cups. Set pan/individual custard cups in a large baking pan. Pour in boiling water to a depth of 1/2 inch. Bake for 50 minutes for 9-inch pan or 25 minutes for individual custard cups—or until set in the center. Do not overcook. Remove from hot water bath and cool on a rack for 10 minutes. With a sharp knife, loosen edge of custard. Invert the cake pan/individual custard cups onto a large dinner plate with a rimmed edge or a well in the center. Let stand a few seconds. Remove pan and spoon any remaining topping over custard. Refrigerate 2–3 hours before serving. Makes 8 servings.

* Note: The topping is so flavorful, that serving extra topping, warm or cold, with the flan makes the dessert even better.

 


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