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.

Makes 12 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 6 1/4 hours (including 5 hours cooling & chilling)

EASE OF PREPARATION: Easy

1/2 cup sugar
2 tablespoons water
8 ounces reduced-fat cream cheese (Neufchâtel), softened
8 large eggs
1 14-ounce can nonfat or low-fat sweetened condensed milk
1 12-ounce can nonfat or low-fat evaporated milk
2 teaspoons vanilla extract

1. Preheat oven to 350°F.
2. Cook 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.
3. Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add 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.)
4. 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.
5. 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.

NUTRITION INFORMATION: Per serving: 247 calories; 8 g fat (4 g sat, 3 g mono); 160 mg cholesterol; 33 g carbohydrate; 10 g protein; 0 g fiber; 192 mg sodium; 478 mg potassium.
Nutrition bonus: Calcium (18% daily value).
2 Carbohydrate Servings
Exchanges: 2 other carbohydrates, 2 fat

This dessert was nothing like the custard-style flan I was expecting. It was almost as dense and heavy as cheesecake and the canned milks gave it an off flavor. It took much longer to caramelize the sugar than the recipe suggested.

Anonymous, Nashville, TN

I love experimenting with different types of flan. It is definitely the kind of dessert that is different with each recipe or each time you order it in a restaurant. I liked the rich cheesecake-like texture of this one.

Anonymous

Easy and unbelievably delicious.

Anonymous, Milton, VT

I made this recipe for dinner with a group of friends. Everyone raved about it. I had a difficult time with the carmelized sugar. It looked brown in the pan, but ended up not being carmelized on the end product. But, the custard came out great. It was nice and creamy and melted in the mouth. I liked the sweetness coming from the condensed milk instead of sugar. The dessert wasn't too sweet. In most desserts, I find that sugar overpowers the flavors. The sweetness in this flan enhanced the flavor. I will be making this flan again and again!

Anonymous, Lemont, IL

We made this flan in Cuba too, but I have my own version cooked in the microwave and the results are out of this world. I experiment with the power level and the cooking time until it come out with the consistancy of Creme Brulee and a combination of flavors between flan and Dulce de Leche, is my favorite treat and i made it full fat because I don't made it often and I don't eat too much junk.

Anonymous, Houston, TX

This is supposed to be much richer and creamy so yeah it's like a cheesecake but that's the way it's supposed to be. It's delicious, try it with some amaretto drizzled on top!

Anonymous, Sheboygan, WI

I haven't tried this yet (maybe this weekend), but I would like to know how the reader from Houston, Texas makes her's in the microwave. Sounds easy and good! It would be nice to have directions for a few variations (how would you make a mango flan?).

Lynn, Portland, OR

Next time you he about this recipe will be cuban flan, because you know everything from the caribbean is cuban.

anonimous, Orlando, FL

I totally agree w/Anonymous from Sheboygan, WI. Your suggestion w/Amaretto is not too far from the original recipe that drizzles the dessert w/Calvados a Spanish brandy liquor. It's so refreshing to know that there are people out there w/such outstanding & exquisite taste!!! BRAVO

HOTLATINA, San Diego, CA

This is a very good dessert but i have done it with only 3 large eggs and it comes out perfect and adding a teaspoon of vanilla extract and i have to agree that carmelazing the sugar is the hardest apart from waiting for the 4/5 hours to eat!

alex, New Haven, CT

Made this for a fathers day desert and everyone loved it. It is very simple to make. It is definitely on the "make again" list.

Kevin, Anaconda, MT