A family favorite from Chef Michelle Bernstein of Michy's and SRA Martinez in Miami, Florida. This simple yet deeply flavorful dessert flan is best served with a garnish of unsweetened whipped cream. - Allison Beck
1 14-ounce can sweetened condensed milk
14 ounces whole milk
4 ounces Philadelphia Cream Cheese, room temperature
5 large eggs
1 teaspoon vanilla extract
½ cup granulated white sugar
1 teaspoon lemon peel, finely grated
1 cup granulated sugar
¾ cup water
Preheat the oven to 350ºF.
Place all the ingredients into a blender and mix until smooth with no lumps, about 3-5 minutes.Set aside.
Place the sugar and water in a small pan. Cook over medium-high heat until it becomes golden, making sure not stir at any time.
Once the caramel is ready, pour it into a 9-inch glass baking dish, covering the base and sides up to an inch in height.
Carefully pour the flan into the prepared dish with the caramel.
Place the dish in a baking pan, and pour in enough hot water to reach halfway up the sides of the flan dish. Cover only the glass baking dish with aluminum foil.
Place the pan in the center of the oven, making sure not to get water inside the flan dish [Editor’s note: pour water into baking pan once it is in the oven to ensure no spillage]. Cook for about an hour, or until the flan is set.
Let the flan cool completely, and then refrigerate it until very cold. When ready to serve, remove the flan by turning the dish upside down on a large plate.
Equipment: 9 inch glass baking dish, large baking pan, aluminum foil