Cheesecake Flan Recipe

Happy Friday everyone!  I promised this recipe to my readers a while back here.

Cheesecake Flan

This is soooo easy to make and tastes super yummy too.  I am NOT a fan of the Flan served at Mexican restaurants but with the cheesecakiness of this it's just perfect!  I haven't made it in a while but definitely will be this weekend.  It's great to make in ramekins too, cute individual little flans. :)
Ingredients:

5 eggs

2 8oz cream cheese

1 can sweet condense milk

sugar ( to eye I never measure just pour an amount as to how much caramel you want)

water ( for caramel a little bit like 1/3 cup )

milk ( you will pour milk in the can of the condense milk once empty

Directions:

Preheat oven to 350 degrees.  
There are 2 options to make the  caramel.  If you have an oven safe pan where you are making the flan go ahead and make directly there, if not use a pot to make the caramel then pour it into your pan.  Melt the sugar with the water until a golden color over low to medium heat, stir continuously.  This needs to be constantly watched.  
You can start to mix your wet ingredients in a blender while melting the caramel.  Once your caramel is ready, fill another oven safe pan and add water to it for a water bath, be sure not to fill it too high that it comes up over the pan you are cooking the flan in. 
Next pour the wet ingredients, over the caramel in your pan and bake for 40 minutes.   It will need less time if you go with ramekins, to check if it's done slide a knife in the center it should not have any of the egg mixture stuck to it when you pull it out.  

Once done remove the Flan pan from the water bath and insert a knife around the edges to separate it a bit.  Cool for about 20 minutes and then put it in the fridge until you are ready to serve, and once ready place a plate over the pan and flip, be sure it is deep or big enough to hold the caramel as it will be liquidy.  Allow to sit at room temperature for a few minutes before serving, 20 minutes is ideal.

Enjoy!!