Flan with Caramel Syrup

Place the sugar in a small skillet over medium-high heat and stir while it liquefies. Allow the sugar to boil and turn to a walnut brown, stirring occasionally. Watch carefully so that it does not burn.

Pour the caramel into the bottom of a 9-inch flan pan or souffle dish, and, working quickly, spread it evenly with a rubber spatula over the bottom of the pan. Preheat the oven to 350 degrees F.

Bring a kettle of water to boil. Place the eggs, egg yolks, vanilla, condensed milk, milk, and cream cheese in a blender or food processor and process for at least 5 minutes.

Pour the mixture into the flan pan and place in a larger baking pan on a rack in the center of the oven. Pour boiling water halfway up the sides of the pan and bake for 1 hour and 10 minutes, or until a knife inserted in the center comes out clean.

Watch carefully and cover the flan with foil if the top seems to be getting too brown. Remove from the oven and the water bath. Allow to cool to room temperature, then cut around the edges and invert the flan onto a deep-sided serving plate. Serve each piece with some of the caramel syrup.

NOTE: The flan can be made up to 3 days before serving and kept covered with plastic wrap in the refrigerator. Leave it in the pan until ready to serve.

Recipe Source: Ninfa Laurenzo of Houston, Texas, "The Great Chefs Cook American"