Cream Cheese Flan with Cajeta

• 2 cups sugar, divided
• 1 can (12 oz.) evaporated milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 5 eggs
• 1/4 cup cajeta (goat milk caramel)
• 1 tsp. vanilla

1. Heat oven to 350F.
2. Cook 1 cup sugar in small heavy saucepan on medium heat until sugar is melted and deep golden brown in color, stirring constantly.
3. Immediately pour into 9-inch round cake pan; tilt pan to evenly cover bottom of pan with syrup.
4. Blend evaporated milk and cream cheese in blender until smooth.
5. Add remaining sugar, eggs, cajeta and vanilla; blend well.
6. Pour over syrup in pan; cover with foil.
7. Place cake pan in larger shallow pan.
8. Add enough hot water to larger pan to come halfway up outside of cake pan.
9. Bake 50 min.
10. to 1 hour or until knife inserted in center comes out clean.
11. Cool.
12. Carefully remove cake pan from water.
13. Cool on wire rack.
14. Refrigerate 4 hours.
15. Invert pan onto platter just before serving; remove pan.

sugar, milk, philadelphia cream cheese, eggs, cajeta, vanilla

Taken from www.kraftrecipes.com/recipes/cream-cheese-flan-cajeta-66248.aspx (may not work)