MEXICAN CHOCOLATE CREAM CHEESE FLAN

Mexican Chocolate Cream Cheese Flan image

Provided by Cynna

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

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1 cup granulated sugar
1/2 cup water
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 ounces mexican chocolate, chopped (unsweetened)
5 large eggs
1 teaspoon vanilla extract

Steps:

PREHEAT oven to 350°F.
COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

Nutrition Facts : Calories 396.4, Fat 22.1, SaturatedFat 12.8, Cholesterol 139, Sodium 233.9, Carbohydrate 42.5, Fiber 0.2, Sugar 38.6, Protein 8.8