Mamey Flan with PHILADELPHIA Cream Cheese

• 1 cup of C&H or Domino Granulated Sugar
• 1 cup of sweetened condensed milk
• 1 can (12 oz.) of evaporated milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup pureed mamey
• 1 tsp. of vanilla
• 3 eggs
• 1 pinch ground cinnamon
• 1 cinnamon stick
• 2 slices of fresh mamey

1. HEAT oven to 350F.
2. Cook sugar in flanera until a light caramel color.
3. Make sure not to overcook since the sugar could become bitter.
4. Tilt pan to evenly cover bottom and 1-inch up the side with syrup; cool.
5. The sugar will get firm and this will convert back into syrup during the cooking process so dont worry.
6. Then proceed preparing the custard.
7. In a blender add milks, cream cheese, mamey puree, vanilla and eggs.
8. Pour the custard mixture over the caramel.
9. Place the lid of the flanera and seal.
10. Place the flanera in a larger pan; add enough hot water to larger pan to come halfway up side of small pan (about 2 cups).
11. Bake 45 minutes to an hour.
12. Refrigerate before serving.
13. To serve run a thin metal knife around edge of flan.
14. Place a plate on top of the flanera and turn upside down.
15. The flan will pop out and the syrup will run.
16. Add few slices of mamey, sprinkle with cinnamon powder and add a cinnamon stick for presentation.

sugar, condensed milk, milk, philadelphia cream cheese, mamey, vanilla, eggs, ground cinnamon, cinnamon, mamey

Taken from www.kraftrecipes.com/recipes/mamey-flan-philadelphia-cream-cheese-177973.aspx (may not work)