- Special Pricing
Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.
- 1/2 cup sugar
- 2 tablespoons water
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 8 large eggs
- One 14-ounce can nonfat or low-fat sweetened condensed milk
- One 12-ounce can nonfat or low-fat evaporated milk
- 2 teaspoons vanilla extract
Preheat the oven to 350 degrees F.
Cook the sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
Beat the cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in the eggs, one at a time, until thoroughly combined, scraping down the sides. Add the condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
247 calories; 8g total fat; 4g total saturated fat; 160mg cholesterol; 192mg sodium; 33g carbohydrates; 0g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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