Decadent Butterscotch Flan
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
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.