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Flan Cheesecake I
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10 tbl. plus 2 tbl. sugar, divided
8 oz. cream cheese, softened
5 egg yolks, beaten
1 can (13 oz.) evaporated milk
1 can sweetened condensed milk
13 fl. oz. water, measured in milk can
1 tsp. vanilla
1 pinch salt
Place 10 tbl. sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden.
In mixing bowl place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water.
Bake at 350° for 1-1/2 to 1-3/4 hours. The flan will look soft but hardens in the refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight.
When ready to serve, invert on a flat plate. The flan will come out easily with the caramel sauce on top. Do not freeze.
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