Mini Cream Cheese Flans
|Granulated sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
|Sweetened condensed milk milk||1 1⁄2 Cup (24 tbs)|
|Cream cheese||1 , softened|
|Butter||1⁄4 Cup (4 tbs), softened|
|Vanilla extract||1 Teaspoon|
FILL two 13 x 9-inch baking pans with hot water to 1-inch depth.
Place twelve 6-ounce custard cups in prepared pans.
COMBINE sugar and water in small saucepan.
Cook, stirring constantly, over low heat for 2 minutes or until sugar is dissolved.
Bring to a boil.
Boil, without stirring, for 10 to 15 minutes or until golden brown.
Quickly pour evenly into custard cups.
COMBINE evaporated milk, sweetened condensed milk, cream cheese, butter, eggs and vanilla in blender container; cover.
Blend until smooth.
Pour into prepared cups.BAKE in preheated 350° F. oven for 35 to 45 minutes or until knife inserted near center comes out clean.
Cool in pans on wire racks for 20 minutes.
Remove custard cups from baking pans; chill for several hours or overnight.
Run knife around rims; shake gently to loosen.
Invert onto serving dishes.