This is a crowd pleaser. A bit firmer than regular flan, but not as thick as typical cheesecake, you’ll get rave reviews as your guests lick their plates. The end result is a cream cheese custard topped with a decadent layer of beautiful amber colored homemade caramel. It's beautiful and it's rewarding
Equipment needed for this recipe:
9" Springform pan
Large roasting pan
If your spring foam pan is not leak proof, seal the outside of the pan using tin foil. Use just enough that you can cover the outside up to the top, and barely tucking the foil around the top of the pan.
Cook 1 cup sugar in a medium-size saucepan over medium-high heat, stirring only a couple of times, for about 5 minutes or until sugar melts and turns to a light caramel color.
Quickly pour the caramel mix into your Springform pan. Tilt the pan back and forth to evenly coat the bottom to just above the lip of the pan where it fits into the ring. Let this stand at room temperature while the sugar hardens.
Blend the egg whites, cream cheese and remaining ½ cup sugar using a mixer at medium to high speed until real smooth.
Place your roasting pan in the heated oven. Gently place the Springform pan in the roasting vessel and add hot water about 1/3 of the way up the side of the dish.
Bake for 1 hour. Test the mixture with a knife to see if the knife comes out clean. Continue cooking, 5 minutes at a time, testing until the mixture is set up.
Remove the dish from the water bath; cool completely on a wire rack. Cover and chill for at least 3 hours.
Run a knife around the edge of the pan to loosen. Place serving dish on top of pan and invert quickly. Loosen Springform clip and allow flan to drop to serving plate. Gently lift the bottom of the pan straight up from the flan and allow the caramel to drizzle over the side. Enjoy!
Equipment needed = 9" leak proof spring foam pan. If you don't have a leak proof, use foil to seal the outside.