Thanksgiving Dessert: Cream Cheese Flan

I'm not a pumpkin pie kind of girl. I like it in muffins and loafs but that's about it. So left to my own devices, this years thanksgiving dessert ended up being Cream Cheese Flan which I found in one of my cookbooks.

Simple. Sublime. Sweet.

The only problem with it is that with any custard based dessert, it takes awhile to chill. Making it is nice and simple...just throw everything in the blender, then into the baking dish and let it go for around 40 minutes. Most times, I cheat by throwing it in the freezer for awhile to speed up the process. Rather than deal with trying to get the sugar syrup poured into the individual ramekins, I tend to go with making the large flan for convenience sake.

Of course, now that I've made it, I'm thinking about the little tweaks I wish I'd done with it, but that's another day and another flan.Also, come to to think of it, I should have read the recipe a little more closely as it had been awhile since I'd made it and had forgotten how long to bake it for.

Still, slightly underdone or not, it's quite yummy and for me the perfect thanksgiving dessert.

CREAM CHEESE FLAN
From Nestle Best Ever Cookies.

3/4 cup granulated sugar
1 1/2 cups (12 oz can) Evaporated Milk
1 1/4 cups (14 oz can) Sweetened Condensed Milk
1 pkg (8 oz) cream cheese, softened and cut into chunks
5 eggs

Place sugar in small, heavy duty saucepan. Cook over medium high heat, stirring constantly, for 3-4 minutes or until sugar is dissolved and golden. Quickly pour into eight 10 oz custard cups (or a 2 quart casserole dish). Tip cups or dish to coat bottoms and sides with sugar syrup.

Place evaporated milk, sweetened condensed milk and cream cheese into food processor or blender and cover. Process until smooth. Add eggs and process until well mixed. Pour mixture into prepared container(s). Place in baking pan and fill with hot water to 1 inch depth.

For custard cups, bake in 350 degree oven for 30-40 minutes or until knife inserted in center comes out clean. Remove to wire racks to cool. If using the casserole dish, bake for 60-70 minutes or until knife inserted comes out clean. Cool in refrigerator for several hours or overnight. Invert cups or dish onto platter and serve.