Coffee Flan

• 1/4 cup water
• 1-1/2 cups sugar, divided
• 1 can (12 oz.) evaporated milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 3 Tbsp. MAXWELL HOUSE Instant Coffee Walgreens $6.99 thru 02/06
• 4 eggs
• 1 cup thawed COOL WHIP Whipped Topping
• 1/4 tsp. ground Mexican cinnamon (canela)

1. Heat oven to 350F.
2. Cook water and 3/4 cup sugar 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, cream cheese and coffee in blender until smooth.
7. Add eggs and remaining sugar; blend well.
8. Pour over syrup in pan.
9. Place pan in larger pan.
10. Add enough water to larger pan to come halfway up side of filled pan.
11. Bake 50 min.
12. or until knife inserted in center comes out clean.
13. Remove flan from water-filled pan; place on wire rack.
14. Cool completely.
15. Refrigerate flan 4 hours.
16. Unmold onto plate; spoon any caramel sauce from bottom of pan over flan.
17. Serve topped with COOL WHIP and cinnamon.

water, sugar, milk, philadelphia cream cheese, coffee, eggs, ground mexican cinnamon

Taken from www.kraftrecipes.com/recipes/coffee-flan-163650.aspx (may not work)