Cheesecake Flan

• 1 qt. sugar
• 1/2 cup water
• 1 qt. PHILADELPHIA Cheesecake Batter
• 2-2/3 cups sweetened condensed milk
• 3 cups evaporated milk
• 2 tsp. vanilla

1. Cook sugar and water in saucepan on medium heat, stirring frequently, until sugar becomes a reddish-brown color.
2. Spoon evenly into 28 (4-oz.)
3. ramekins (or 14 ramekins for trial recipe).
4. Mix remaining ingredients with hand mixer 2 min.
5. or until well blended.
6. Ladle about 3-1/2 oz.
7. mixture into each ramekin.
8. Place ramekins in hotel pan.
9. Fill pan with hot water about halfway up the sides of the ramekins.
10. Bake in 325 degrees F standard oven 45 min.
11. or until set; cool.
12. Remove from water bath.
13. Refrigerate at least 1 hour.
14. Run knife around flan to loosen; unmold onto serving plate.

sugar, water, philadelphia, condensed milk, milk, vanilla

Taken from www.kraftrecipes.com/recipes/cheesecake-flan-154373.aspx (may not work)