Mocha-Cream Cheese Flan

• 1 cup sugar, divided
• 2 Tbsp. water
• 1 can (12 oz.) evaporated milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 3 oz. (3/4 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
• 4 eggs
• 2 Tbsp. MAXWELL HOUSE Instant Coffee

1. Heat oven to 350F.
2. Cook 1/2 cup sugar and water in saucepan on medium heat 8 min.
3. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes.
4. (Do not stir.)
5. Pour into 9-inch round pan.
6. Blend milk and cream cheese in blender until smooth.
7. Add chocolate, eggs, coffee granules and remaining sugar; blend well.
8. Pour over syrup in pan; place filled pan in larger pan.
9. Add enough water to larger pan to come halfway up side of smaller pan.
10. Bake 1 hour or until knife inserted in center comes out clean.
11. Remove flan from water-filled pan; cool completely.
12. Refrigerate 4 hours.
13. Loosen flan from side of pan just before unmolding onto plate to serve.

sugar, water, milk, philadelphia cream cheese, chocolate, eggs, coffee

Taken from www.kraftrecipes.com/recipes/mocha-cream-cheese-flan-111608.aspx (may not work)