Caramel Cream Cheese Custard (Flan de Queso)

 Jo from church posted that she made this on facebook.  And she sent me the link to the recipe.

https://www.eatingwell.com/recipe/249523/caramel-cream-cheese-custard-flan-de-queso/

My version to try.

6c milk (evaporated down to 3c) + sweetener to taste

1/2c sugar + 2T sugar

8oz cream cheese

2t vanilla

Start with 6c milk. Pour into 9x13. Evaporate milk down to ~3c in a 180-200F oven for ?? Or large bottom pan on the stovetop for ~30min (30min doesn't seem long enough to simmer off 50% of the liquid).  Don't allow it to boil.  Allow to cool.  Sweeten to taste.

Then follow as below.

1/2c sugar

2T water

8oz cream cheese

8 eggs

14oz sweetened condensed milk

12oz evaporated milk

2t vanilla

-Preheat oven 350F

-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.

-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.)

-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.