Traditional Flan
Sugar
¾ Cup
Water
¼ Cup
Cream Cheese, softened
10 ounces
Large Eggs
5
Crema Lusso
14 ounces
Evaporated Milk
14 ounces
Pure Vanilla Extract
1 tsp
In a heavy saucepan cook sugar and water over medium-low heat about 15 minutes, until melted and golden. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-quart round souffle dish, tilting to coat the bottom. Let stand for 10 minutes.
In a bowl, beat the cream cheese until smooth. Beat in the eggs one at a time until thoroughly combined. Add remaining ingredients and mix well. Pour over the caramelized sugar.
Place souffle dish in a larger baking pan and pour boiling water into the larger pan to a depth of 1-inch. Bake at 350 degrees for 50-60 minutes or until center is just set (mixture will jiggle). Remove dish from the larger pan to a wire rack and cool for 1 hour. Refrigerate overnight.
To unmold, run a knife around the edges and invert onto a larger-rimmed serving platter. Cut into wedges or spoon onto dessert plates. Garnish with fresh raspberries or fruit of choice.
Created exclusively for Crema Lusso by Chef Doug Lynch